In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of sour cream until smooth and creamy, about 2-3 minutes using an electric mixer.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper to taste.

Gently fold in 2 cups of fresh chopped spinach, 1 cup of shredded mozzarella, ¼ cup of grated Parmesan cheese, and 2 tablespoons of sliced green onions.

Lay out 4 soft tortillas and spread about ¾ cup of the spinach filling on each, leaving a half-inch border.

Starting from the bottom edge of each tortilla, tightly roll them up into logs.

Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.

Once chilled, remove the logs, trim both ends, and slice each log into 1-inch rounds.

Arrange the pinwheels on a platter and serve cold.