Preheat oven at 210C.
Line a baking tray with parchment paper.
Over medium heat, sauté the spinach until fully thawed.
Remove spinach into a colander and leave to drain of all moisture. You will need to help this along – try squeezing the liquid out with your hands, when the spinach has cooled.
In a bowl, crumble the feta cheese, add pine nuts, spinach and 2 eggs and mix well to combine.
On a lightly floured worktop, roll out the puff pastry in 2 batches. I used 1 block for 1 large pastry coil and divided the 2nd block in 4 equal portions for 4 coils.
Start by positioning one rectangle of pastry in front of you, one long side aligned closest to you.
Spoon filling along the long side closest to you, then fold pastry on top and roll in a tight sausage shape.
Making sure the seam is on the bottom, coil pastry into a tight spiral and tuck the end underneath to seal.
Place on baking tray.
Use the remaining egg to make some egg wash and brush the pastry coil.
Repeat with remaining dough portions.
Bake for approx. 25 – 30 mins, until golden and flaky crisp. If you make a larger coil, it will need closer to 40 mins to bake and I suggest you cover with foil about half way through to avoid over-browning it.