Preheat oven to 425°F (220°C) and line a baking pan with parchment paper.

Thaw frozen spinach and squeeze out excess liquid.

In a bowl, combine squeezed spinach, grated carrots, ricotta cheese, breadcrumbs, 1 egg, finely grated onion, cheddar cheese, and a pinch of salt.

Mix the ingredients until well combined.

Lightly whisk the remaining egg in a small bowl for egg wash.

Thaw puff pastry sheets and cut each sheet in half, creating 2 rectangles.

For each pastry roll, place 1/6 of the spinach mixture along a short edge, leaving a 1/2 inch border.

Roll up the pastry to enclose the filling, keeping the ends open.

Place each roll seam-side down on the prepared baking pan.

Brush the tops of the rolls with the whisked egg wash.

Sprinkle pepitas (pumpkin seeds) on top of the egg-washed rolls.

Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

Let the rolls cool in the pan on a wire rack for 10 minutes.

Serve warm with store-bought tomato salsa.