Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Heat olive oil in a skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes until completely wilted.

Transfer the wilted spinach to a fine strainer and use a spoon or paper towel to press out all excess liquid completely.

In a small mixing bowl, combine the dried, chopped spinach, 1/2 cup of grated Parmesan, shredded mozzarella, garlic powder, onion powder, salt, and black pepper. Stir well until evenly distributed.

On a lightly floured surface, roll out the first sheet of puff pastry into a 10x12-inch rectangle.

Spread the spinach and cheese filling evenly over the pastry sheet, leaving a tiny quarter-inch border around the perimeter.

Roll out the second puff pastry sheet to the same size and place it directly over the filling. Press down gently with your hands to seal the two layers together.

Use a sharp pizza cutter or chef's knife to slice the pastry into 16 even strips along the shorter side (approximately 3/4-inch wide).

Hold each strip at both ends and twist in opposite directions 2 to 3 times to form a tight spiral. Place them onto the prepared baking sheets, leaving an inch of space between each one.

Whisk the egg and water together in a small bowl. Brush the egg wash lightly over each twist, then sprinkle the remaining 2 tablespoons of Parmesan cheese evenly on top.

Bake for 18-20 minutes until the puff pastry is deep golden brown and crispy. Remove from the oven and serve warm.