In a mixing bowl, combine the cooked spinach and cream cheese, ensuring the spinach is well-drained and chopped. Add the shredded cheese, garlic powder, salt, and pepper, and stir until fully blended.

On a clean, floured surface, carefully unroll your puff pastry sheets. Lightly dust the top with flour. Spread the prepared spinach filling evenly on one side of each pastry sheet.

Starting from one end of the pastry sheet, gently roll it up tightly to create a log shape. Slice the log into bite-sized pieces, approximately 1 inch thick.

Preheat your oven to 400°F (200°C). Place the rolls cut-side up on a lined baking sheet and brush the tops with an egg wash if desired. Bake for about 20 minutes, or until golden brown.

Once baked, let the rolls cool for a few minutes on the baking sheet before serving. Pair them with ranch or marinara sauce.