1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the sautéed spinach, Parmesan cheese, mozzarella (if using), oregano, salt, and pepper. Stir until evenly mixed.
5. Unfold the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the sheet into 12 equal strips (about 1 inch wide).
6. Place a teaspoon of the spinach and cheese mixture along one edge of each strip.
7. Carefully twist each strip several times, sealing the edges slightly with your fingers to keep the filling secure.
8. Transfer the twists to the prepared baking sheet, spacing them about an inch apart.
9. Brush each twist with the beaten egg to give them a beautiful golden color as they bake.
10. Bake for 12-15 minutes or until the twists are puffed and golden brown. Keep an eye on them after the 10-minute mark to avoid over-browning.
11. Remove from the oven and allow to cool for a few minutes before serving.

One thing Mama Lou always reminded me while baking was to trust your senses—if the kitchen smells like it’s about to burst with flavor, you’re on the right track. And Ouma’s tip? Serve these warm for the best melty-cheese experience, but they’re still delicious at room temperature.