In a large mixing bowl, combine the softened cream cheese, crumbled feta cheese, chopped spinach, chopped sun-dried tomatoes, chopped Kalamata olives, minced red onion, minced garlic, dried oregano, and black pepper. Mix well until all ingredients are evenly distributed. Taste and adjust seasoning if needed (feta and olives are salty, so usually no extra salt is needed).

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Unroll both cans of crescent dough. Separate the dough into 16 triangles. On the prepared baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center and the points facing outwards. There should be a 3-4 inch opening in the center.

Spoon the Mediterranean filling evenly over the wide ends of the crescent dough, forming a ring.

Starting from the wide end, fold the pointed end of each crescent triangle over the filling and tuck it under the wide end of the dough at the center, enclosing the filling. Continue around the entire ring until all points are tucked, forming a complete ring.

In a small bowl, lightly beat the egg. Brush the top of the crescent ring with the beaten egg.

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

Let the ring cool for 5-10 minutes before slicing and serving warm.