Thaw 2 sheets puff pastry
Heat oven to 350 degrees.
Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted kalamata olives- or substitute walnuts & roasted red peppers
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste
Blend ingredients in a food processor until finely chopped and spreadable.
Assembly
2 packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)
Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut.
Repeat with second dough
Spread with filling on 1st round to all but 1-inch from edge. Dab edges with water and place second round on top.
Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.
Bake for 30 to 35 minutes, until golden brown. Cool on baking sheet 10 minutes before transferring to platter.
Dip
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper