Wash well and drain the spinach. Cut the leaves into noodles. Roast the chopped garlic in a deeper pan with 3 tbsp of olive oil. After 3 minutes, add the chopped spinach, stir for another 5 minutes. After cooling, squeeze out the excess juice from the spinach.
Roll the puff pastry on paper to a thickness of 3-4 mm (up to dimensions of approx. 30×40 cm), spread with beaten egg and lightly dust with a pinch of ground black pepper. Sprinkle with half of finely grated cheese and spread the spinach mixture evenly. Season with a pinch of salt and cover with the rest of the grated cheese. Roll it lengthwise with the help of paper and divide it into 8 even parts. Place them in muffin molds lightly greased with the rest of the olive oil. Brush the top of the rolls with an egg and lightly push the edges towards the center. Bake for 45 minutes at 190°C/374°F and then for another 5 minutes in the bottom baking mode. Allow the rolls to rest for at least 15 minutes before removing them from the molds.

To make it better: Use free-standing molds instead of a muffin tray, preferably silicone or hardened baking paper. Ejecting the rolls after baking will be much easier.

Shopping List :

puff pastry 440g
fresh spinach 360 g
garlic 5 pcs (cloves)
olive oil 4 tbsp
eidam cheese 250 g
eggs 1 pc
salt, black pepper

portions: 8 pcs / preparation time: 1 h