Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper.

Spoon the ricotta cheese into the middle of a square of cheese cloth or a thin, clean kitchen towel. Gather the corners of the cheese cloth/towel to create a pouch. Squeeze the ricotta to remove as much extra liquid as possible.

Place the drained ricotta into a medium bowl. Add the spinach, gruyère, parmesan, garlic, chives, red pepper flakes, salt, and pepper. Stir until smooth.

Next, roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the filling over the puff pastry sheet all the way to the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log. Repeat with the remaining puff pastry and filling.

Freeze the pinwheel logs for 15-20 minutes or refrigerate for 30-45 minutes. Once the logs are chilled, use a sharp knife to cut the logs into 1/2-inch slices. Line 6-8 pinwheels on the prepared sheet pan 2-3 inches apart. Refrigerate the remaining pinwheels for later.

In a small bowl, whisk the egg with 1 Tablespoon of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash.

Bake for 15-16 minutes until the pinwheels are flaky and golden-brown. Repeat with the remaining pinwheels and serve them warm. Enjoy!