Remove the skin of the cooked salami and put aside.
Cook the spinach in a non-stick pan with a bit of oil, and salt immediately.
Cook and stir occasionally, until spinaches are cooked.
When done, let them cool and squeeze them to get rid of excessive liquid.
Break an egg in a mixing bowl, add a teaspoon of Parmesan cheese, and set it aside.
Roll out the two puff pastry sheets on a baking tray (use their cover sheets as a baking sheet).
Add to the spinach some grated cheese and pepper, and spread them over the puff pastry sheets evenly.
Wrap the cooked salami with the layers of pastry and spinach.
Poke with a forket the puff patry, so that it won’t inflate in the oven.
Brush the outer shell of the roll with the mixture of egg and parmesan cheese.
Roast in the oven for 30 minutes at 170°, until it gets the perfect golden color.
Cut in slices of about 1cm each, and serve with baked potatoes.