If using frozen spinach, squeeze out as much moisture as possible using a clean dish towel or several paper towels. Set aside.

In a medium bowl, beat the softened cream cheese until smooth. Stir in sour cream (or Greek yogurt), mozzarella, Parmesan, minced garlic, onion powder, salt, and pepper. Fold in the drained spinach and chopped artichokes if using. The mixture should be spreadable — not runny.

For puff pastry: Lightly flour your surface and roll the sheet into a roughly 12x12-inch square.

For tortillas: Lay them flat on a clean surface; you can soften tortillas for a few seconds in the microwave to make rolling easier.

Evenly spread the spinach mixture across the pastry or tortilla, leaving a 1/2-inch border at one edge.

Tightly roll up the pastry/tortilla into a log. Wrap in plastic and chill for at least 30 minutes.

Using a sharp knife, cut the log into 1/2- to 3/4-inch rounds. Place pinwheels cut-side up on a parchment-lined baking sheet, leaving a bit of space between them.

For puff pastry, brush the tops with an egg wash (1 beaten egg + 1 tsp water) and bake at 400°F (200°C) for 12–15 minutes, until golden and puffed.

For tortillas, bake at 375°F (190°C) for 10–12 minutes, until edges are lightly crisped and cheese is bubbly.

Allow pinwheels to cool for a few minutes, garnish with parsley or flaky salt.