To make the pastry, beat together the cream cheese and butter. Add the flour and salt; blend well. Shape into two oval discs. Wrap each disc in plastic wrap and refridgerate until firm, about 40 minute.
Preheat the oven to 350*.
To make the filling, in a medium bowl, combine the spinach, cheese, 1 egg and salt; mix well.
On a lightly floured surface, roll out the pastry (one oval at a time) to 1/8th inch thickness. Cut into circles with a 3 inch biscuit cutter or the mouth of a wine glass. Spoon one heaping teaspoon of filling onto the center of each circle. Fold the dough in half over the filling to form a crescent; press the edges together firmly to seal.
Beat the remaining egg until frothy; brush evenly over crescents.
Place the crescents on an ungreased baking sheet about 1/2 inch apart. Bake for about 20 min or until golden brown. Serve warm or at room temperature.
Crescents may be prepared and frozen up to 4 weeks before baking. Do not thaw before baking.