Prep the oven and pans. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.

Dry the spinach well. Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much moisture as possible. Excess water can make the pastry soggy.

Make the filling. In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, mayonnaise or sour cream, lemon zest, red pepper flakes, salt, and pepper. Stir until smooth. Fold in the chopped spinach and artichokes.

Prepare the pastry. Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it into a rectangle about 10x12 inches. Keep it cold; if it gets too soft, chill it for a few minutes.

Spread the filling. Evenly spread half the spinach artichoke mixture over the pastry, leaving a 1/2-inch border on one long edge. This helps seal the roll.

Roll it up tightly. Starting from the long edge opposite the border, roll the pastry into a tight log. Brush the border with a little beaten egg and pinch to seal.

Chill the log. Transfer the log to the freezer for 10–15 minutes. Chilling makes clean slicing easier and helps the pinwheels keep their shape.

Repeat with the second sheet. Roll out the second puff pastry, spread the remaining filling, roll, seal, and chill.

Slice the pinwheels. Using a sharp serrated knife, slice each log into 1/2-inch rounds. Wipe the blade between cuts if needed for cleaner slices.

Arrange and egg wash. Place the rounds cut-side up on the prepared baking sheets, leaving a little space between each. Brush the tops lightly with the remaining beaten egg for a glossy finish.

Bake. Bake for 16–20 minutes, rotating the pans halfway through. The pinwheels are ready when the pastry is puffed and deep golden and the filling is bubbling slightly.

Cool and serve. Let them rest for 5 minutes on the tray, then transfer to a serving platter. Enjoy warm or at room temperature.