Prep the spinach. If using fresh, heat olive oil in a skillet over medium. Add spinach and a pinch of salt, and sauté until wilted, 2–3 minutes. Transfer to a colander, cool slightly, then squeeze out as much liquid as possible. If using frozen, thaw completely and squeeze dry in a clean towel.

Make the filling. In a bowl, combine spinach, feta, ricotta, garlic, lemon zest, a pinch of red pepper flakes, and black pepper. Taste and add salt if needed. The mixture should be thick, not watery.

Prepare the pastry. Lightly flour your counter. Unfold one puff pastry sheet and roll it into a roughly 10 x 12-inch rectangle to even out the creases. Repeat with the second sheet.

Spread and layer. Spread the filling in a thin, even layer over one pastry sheet, leaving a 1/2-inch border. Top with the second pastry sheet like a sandwich. Gently press to seal, especially along the edges.

Chill briefly. Transfer the layered pastry to the fridge for 10–15 minutes. This firms up the dough and makes slicing easier.

Slice into strips. Using a sharp knife or pizza cutter, slice the pastry into 12–16 strips about 1 inch wide. Work quickly to keep the pastry cold.

Twist the strips. Hold each strip at both ends and twist 3–4 times to form spirals. Don’t worry if some filling peeks out—that’s normal.

Preheat the air fryer. Set to 350°F (175°C) for 3 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Egg wash and top. Beat the egg with a teaspoon of water. Brush the twists lightly and sprinkle with sesame or nigella seeds if using.

Air fry in batches. Arrange twists with space between them. Air fry at 350°F (175°C) for 8–10 minutes, flipping halfway, until puffed and deep golden. Timing varies by air fryer; check at 7 minutes.

Cool slightly and serve. Let the twists rest 3–5 minutes to set the layers. Serve warm with a squeeze of lemon or a yogurt dip.