In large bowl, combine artichoke hearts, cream cheese, sun dried tomatoes, Parmesan cheese, walnuts and crushed red pepper. Stir in cooked spinach.

On lightly floured surface, roll puff pastry into an 11-½-inch square. Place a 10-½-inch dinner plate in the center and trace around it with a paring knife to cut out a large circle. (You’ll automatically have about a ½-inch border.) Transfer the pastry circle to the prepared tray.

Using a 3-½-inch round cutter, gently press a circle in the center of the pastry—just to mark it, not to cut through. Inside this marked circle, use a paring knife to cut an “X,” then cut each of the 4 triangles in half to make 8 small triangles. Lightly brush just the triangles with beaten egg.

Spread the pesto around the outer ring of the pastry, keeping a 1-inch clean border along the outer edge. Spoon the cheese-spinach mixture evenly over the pesto. Fold the outermost edge of the pastry up and over the filling. Then lift each small center triangle and stretch its tip outward to meet the folded outer edge, pressing gently with fingertips to seal everything together.

Brush pastry with beaten egg. Sprinkle with poppy seeds or sesame seeds.

Bake in preheated oven for 40-45 minutes or until flaky and deeply golden brown. Serve warm.

Wrap leftovers in foil and refrigerate for up to 3 days. Reheat in 375 degrees F oven for 10 minutes, or until warmed through.