In a mixing bowl, combine cream cheese, fresh spinach, garlic powder, and a pinch of salt. Blend until smooth and creamy.

Lay out your tortillas on a clean surface. Generously spread the cream cheese spinach mixture evenly over each tortilla, leaving a small border around the edges.

Starting from one end, carefully roll each tortilla tightly to maintain the filling inside.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.

Remove from the fridge and unwrap. Using a sharp knife, slice each roll into bite-sized pieces, about 1-inch thick.

Arrange the sliced rolls on a platter and serve with your favorite dipping sauce.