Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper and set aside
Rinse the spinach well and place in a colander. Pour 2 kettles of freshly boiled water over the spinach to wilt. Allow to cool a little and squeeze all the excess water. Chop and set aside
Mix the spinach, ricotta, feta, parmesan and salt and pepper together
Roll out the pastry, just a little, on a flat surface dusted with flour.
Spread the mixture onto the pastry. Be careful not to spread too much to the edges
Sprinkle the mozarella cheese on top. Roll into a swiss roll shape, lengthwise. Not too tightly
Cut into 3cm pieces. Place on the lined tray and bake for 40-45 minutes at 180 degrees Celsius. If you wish you can sprinkle some chilli flakes on the tray and then place the pastry on top before baking