Thaw the frozen spinach and drain excess water. In a bowl, mix spinach, cream cheese, sour cream, Parmesan, garlic powder, and onion powder.

Lay out tortillas and spread the spinach dip mixture evenly on each.

Tightly roll each tortilla and slice into bite-sized pieces.

Chill the pinwheels on a platter covered with plastic wrap for at least 30 minutes.

Garnish with crushed red pepper flakes and parsley before serving.