In a medium bowl, combine cream cheese and sour cream, mixing until smooth and creamy. Stir in chopped fresh spinach, drained artichoke hearts, shredded mozzarella, and grated Parmesan cheese. Season with garlic powder, onion powder, and salt and pepper to taste.

Place 1/4 cup of the filling on one half of each tortilla and fold the tortilla over, pressing gently to seal the edges. Repeat until all filling is used.

Heat a large skillet over medium heat and add olive oil. Warm until shimmering.

Carefully place the folded quesadillas in the skillet, cooking for about 3-4 minutes on each side until crisp and golden brown.

Transfer cooked quesadillas to a towel-lined plate to keep warm. Repeat cooking until all quesadillas are done.

Cut each quesadilla into wedges and serve with dipping sauces like salsa or guacamole.