Preheat your oven to 375°F (190°C).

In a skillet over medium heat, add olive oil and sauté the spinach for about 3–5 minutes until wilted.

Add artichoke hearts to the sautéed spinach and cook for another 2–3 minutes.

In a large mixing bowl, combine the cream cheese with the sautéed mixture. Add tortellini, garlic powder, Italian seasoning, salt, and pepper and mix well.

Transfer the mixture to a greased baking dish and top generously with mozzarella and a sprinkle of Parmesan.

Bake for about 25–30 minutes until bubbly and golden brown.

Let it rest for about 5–10 minutes before serving.