Add the cream cheese, salt, red chili flakes, and parmesan cheese in a medium bowl, then mix until smooth.

Preheat oven to 400°F. Turn the heat to high in a medium saucepan, then add the spinach and cook for 5 minutes, stirring occasionally. Drain any moisture and cool.

In a small bowl, stir egg and water together. On a lightly floured surface, place an unfolded pastry sheet. Brush with egg wash. Spread cream cheese evenly over, then sprinkle spinach. Start at the short side closest to you, roll up like a jelly roll. Cut into 16, 1⁄2 inch slices.

Place on two greased baking sheets (slices shouldn’t touch) and brush with egg wash. Bake for 20 minutes, until the puff pastry is golden-brown and puffed.

Let cool for 5 minutes, then serve warm or at room temperature.