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 plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a ½-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into ½-inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400°for 20 minutes or until golden brown.