Cook and Soften the Garlic and Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and set the mixture aside to cool slightly. Once cooled, add the thawed and squeezed chopped spinach, roughly chopped artichoke hearts, grated Gruyere cheese, and Parmesan cheese to the onion and garlic mixture. Season with salt and ground black pepper to taste, and stir until well combined.

Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out gently with a rolling pin to smooth out any creases. Spread the spinach artichoke filling evenly over the puff pastry, leaving a small border around the edges.

Roll and Slice: Starting from one of the long sides, tightly roll up the puff pastry into a log, similar to how you would roll up a cinnamon roll. Using a sharp knife, slice the log into 1/2-inch thick pinwheels.

Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Spinach Artichoke Pinwheel Pastry Rolls warm or at room temperature!