1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
3. Roll out the puff pastry sheet on a lightly floured surface. Spread the spinach-artichoke mixture evenly over the pastry, leaving a small border around the edges.
4. Carefully roll the pastry sheet into a tight log, starting from one end. Slice the log into 1-inch pieces and place them on the prepared baking sheet.
5. Brush the tops of the swirls with the beaten egg to create a golden finish.
6. Bake for 15-20 minutes, or until the swirls are puffed and golden brown. The aroma will transport you back to those joyful family dinners.
7. Once baked, allow them to cool slightly before serving. These are best enjoyed warm.

Remember, cooking is about feeling and adjusting. If the mix feels too thick, splash in a bit of milk or cream. If you prefer your swirls extra crispy, let them bake a few minutes longer — just as my abuela would advise, listen to your instincts.