Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes.
Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread 1/4 spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jelly roll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture.
Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400° F (205*C) for 20 minutes or until golden brown.Servings: 4 dozen