In a medium bowl, combine softened cream cheese, spinach, green onions, red bell pepper, garlic powder, salt, and black pepper. Mix until well blended.
Lay one flour tortilla flat on a clean surface.
Spread about one-quarter of the cream cheese mixture evenly over the tortilla, leaving a small border around the edges.
Roll the tortilla tightly from one edge to the other to form a log.
Repeat with the remaining tortillas and filling.
Using a sharp knife, slice each rolled tortilla into 1-inch pinwheel rounds.
Arrange the pinwheels in a single layer on a rectangular white ceramic platter for serving.