Preheat oven at 200c. Bring the puff pastry up to room temperature.
Without butter or oil heat up the spinach in a frying pan, until it is shrunken down. Then pour off the excess liquid.
Mince the tomatoes and onions. Divide the goat cheese in small pieces, and cut up the pecan nuts.
Using a baking plate, put the sheets of puff pastry on top of each other then divide the spinach over the surface while keeping 2 cm spacing from the edge. Add in the tomatoes, onions, pecan nuts and honey.
Roll the puff pastry up and make sure there are no open ends left. Spread egg over the exterior of the strudel, then put in oven for 30 minutes.
Cut the strudel up at the table and serve in slices.