Remove one sheet of puff pastry dough from the package (comes in a pack of 2), and let defrost on your counter for 20 minutes. Ensure frozen spinach has been thawed and drained well.
Preheat oven to 400 degrees.
Whisk together the egg and water and then brush on the puff pastry dough. You will have half of this mixture remaining after brushing.
Combine thawed spinach, Monterey Jack cheese, and Tony Chachere’s Original Creole Seasoning in a medium sized bowl and mix well.
Spread this mixture on the puff pastry dough, pressing gently to the dough.
Starting from one side (the sheet is a square so it doesn’t matter which one), tightly roll the puff pastry, forming a pinwheel.
If the pastry is NOT cold to the touch, add to the freezer for 5 minutes. If it is, start slicing the dough with a sharp knife into 16 pinwheels.
Line the baking sheet with parchment paper and then line the pinwheels giving at least 2 inches between each pinwheel.
Brush each pinwheel with egg wash and then bake for 20 minutes, or until golden.
Let cool on a cooling rack for 5 minutes and then dig in!