In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, minced garlic, salt, and black pepper. Mix until well combined.

Set the filling aside to allow the flavors to meld.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 1/4 inch thick.

Spread the spinach and artichoke filling evenly over the rolled-out pastry.

Starting from one edge, carefully roll the pastry into a tight log.

Slice the log into 1-inch thick pieces and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes or until the swirls are golden brown and puffed up.

Remove from the oven and let cool slightly before serving.