In a medium bowl, combine the softened cream cheese, finely chopped spinach, diced red bell pepper, and sliced green onions.

Add the dried dill weed, garlic powder, salt, and pepper to the mixture. Stir thoroughly until all ingredients are evenly distributed and the mixture is smooth.

Lay one flour tortilla flat on a clean surface. Evenly spread about one-quarter of the cream cheese mixture over the entire surface of the tortilla, leaving about a half-inch border clear along one edge.

Starting from the edge opposite to the one left clear, tightly roll the tortilla into a compact log. Use plastic wrap or parchment paper to help keep the roll tight if necessary.

Repeat the filling and rolling process with the remaining three tortillas and filling.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to allow them to firm up for easy slicing.

Before serving, remove the plastic wrap and use a sharp, serrated knife to slice each log into approximately 1-inch thick pinwheels. Arrange on a serving platter.