Thaw puff pastry according to boxed directions. Lay a sheet of thawed puff pastry onto a chopping board. I usually put a sheet of aluminum foil or clear plastic wrap under the puff pastry as I find it easier to roll.

Using a rolling pin, gently roll one of the puff pastry sheets until it is smooth and even.

Evenly spread half the cream cheese onto the pastry leaving a 1″ space from the long edges. In a bowl, crack 2 eggs and 1 cup of feta cheese and mix until well combined. Spread the egg and cheese mixture on top of the cream cheese layer. Sprinkle 1/2 cup of the shredded cheese on top of the cheese and eggs mixture.

Preheat the oven to 350℉ and spray your baking dish with some cooking oil.

Crack one egg in a small bowl, add a splash of water, and whisk it very well. This is your egg wash that will help "glue" the edges of the puff pastry pinwheels when we roll them.

Roll the longest edge towards the other edge into a tight log. Pinch the edges to seal. This is where I find the plastic clear wrap very helpful. Slice the roll into pieces that are 1-2 inches in thickness. Place the pieces (swirls) onto the baking dish, making sure to leave space for them to expand.

Repeat the same steps with the second puff pastry sheet.

After you place all the pieces on the baking dish, use a brush to add the egg wash onto the top of them. Bake them in the oven for 15-20 minutes or until the cheese is melted and the pastry is golden and flaky.

Let them cool down and enjoy!