Wash and finely shred the spinach and stalks.

In a hot pan, sweat the spinach with salt and pepper, covering with a lid to speed up the process.

Allow the mixture to cool, then combine with both cheeses.

Roll out the puff pastry, spread the spinach mixture evenly, roll it up, and cut into finger-width pieces.

Place on a baking tray, brush with olive oil, and sprinkle with dried oregano.

Bake for 20-25 minutes at 180 degrees.