Preparation

• Thaw the frozen spinach completely, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
• In a medium bowl, combine softened cream cheese, the well-drained spinach, garlic powder, onion powder, salt, pepper, and shredded mozzarella cheese; mix until smooth.
• Lightly flour a clean surface and unfold one sheet of thawed puff pastry, gently rolling it to a 10x12-inch rectangle if necessary.
• Evenly spread the spinach dip mixture over the entire puff pastry, leaving a 1/2-inch border along one long edge.
• Starting from the long edge opposite the uncovered border, tightly roll the pastry into a log.
• Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, which is crucial for easy slicing.
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper; unwrap the chilled pastry log and slice it into 1/2-inch thick rounds with a sharp or serrated knife.
• Arrange the pinwheels flat on the prepared baking sheet with some space between them, then bake for 15-20 minutes until golden brown and bubbly.
• Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a serving platter to enjoy warm.