Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Heat a large skillet over medium-low heat and add the pancetta. Cook until the pancetta is crispy and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease. Discard all by 1 teaspoon of the pancetta grease from the skillet.
Add the shallot and garlic to the skillet and stir in the black pepper. Cook, stirring often, until the shallot softens, about 5 minutes. Remove the skillet from the heat and let the mixture cool slightly.
While it’s cooling, prep you puff puff pastry. Use a circular object about the same size as your puff pastry to cut a circle out of the middle of both sheets, the exact same size. You want it to be as large as it can (so it goes to the edges!) - so you don’t waste much pastry. Place both circles on the parchment paper.
In a large bowl, stir together the chopped fresh spinach, artichokes, pancetta, shallots and garlic. Stir in the crumbled cheese. Mix until everything is combined, then place it in the center of one of the puff pastry circles, leaving a ½ border along the edge. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center. Press the edges together.
Use a biscuit cutter (or the rim of a glass) to press into the center, but don’t cut through. Use a sharp knife to cut slits in the puff pastry circle about 1 inch apart - from the center out to the edge. (see my third photo down!) Take each of those slices and gently twist it from the center. (see the fourth photo down.) Twist it two or three times. Don’t worry if filling is falling out and it looks messy - it will still bake up pretty!
Brush the tops with egg wash and sprinkle on the everything seasoning.
Bake on the center rack for 20 to 25 minutes, or until the puff pastry is golden and shiny. Serve immediately!