Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper, lightly greased with oil such as olive or avocado. Finely dice the artichoke hearts, garlic clove, and jalapeño, placing them in a mixing bowl. Combine the chopped vegetables with the thawed and thoroughly drained spinach, cream cheese, grated mozzarella, Parmesan, and season with salt and pepper. Stir until fully integrated. Arrange the puff pastry on the prepared baking sheet and slice it into a large triangle, reserving two smaller triangles for the top layer. Spread half of the spinach filling over the base triangle, then layer the reserved triangles atop the filling, pinching the center to seal into one large tree shape. With a pizza cutter, create strips along the sides of the triangle and gently twist each strip twice. Whisk the egg with water and brush this egg wash over the entire pastry. Bake for 20–22 minutes or until golden brown; if browning occurs too rapidly, tent with foil to prevent burning while allowing the pastry to finish baking.

Spinach Dip Roll Up Variation

Place the second sheet of puff pastry onto another parchment-lined and greased baking sheet. Evenly distribute the remaining spinach mixture over the dough, roll it tightly, then slice into ½-inch rounds. Arrange the rolls on the baking sheet, brush with the egg wash, and bake for 20–22 minutes until golden. Optionally, garnish with finely chopped parsley before serving.