Preheat the oven at 390 degrees F (200 degrees C).
Cook the Fresh Spinach (500 gram) in a deep pan with a little bit of Olive Oil (to taste).
Grate the Garlic (4 clove), Fresh Ginger (2 teaspoon) over the spinach and add the White Onion (2), Salt and Pepper (to taste) and leave to cook until the spinach has completely wilted, about 5 minutes. Once cook remove from the heat and leave to cool down.
Then drain the spinach using a drainer or colander. It needs to be as dry as possible as any liquid will make the pastries soggy.
Once drained chop it as fine as possible either using a knife or a food processor. Then add Hummus (4 tablespoon) and Canned Fire Roasted Diced Tomatoes (50 gram). Mix well.
Once the filling is done we can start to make the pastries. Carefully unroll the Puff Pastry (12 sheet). I like to put a damp sheet of kitchen paper over the remaining sheets to delay drying out.
Take one sheet at the time and brush olive oil. Add some of the filling and extend it along the length of the sheet trying not to put too much to avoid the sheet breaking and leaving about 3 cm at the end without filling.
Roll the sheet loose and then roll it inwards as to form a spiral shape without forcing it to avoid breaking then tuck In the end of the sheet under the spiral putting it in between any of the spaces. Repeat the process until you’ve used all the dough and filling.
Once all the spirals are made put them on a baking sheet covered with parchment paper and brush more olive oil over each spiral.
Bake for 25 to 30 minutes or until golden brown and crispy.
Once the spirals are baked, put them on a cooling rack for 10 minutes and serve!