Set cream cheese out to soften for 15 minutes while you gather other ingredients
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Wash scallions and slice very thin. Rinse and finely chop cilantro. Rinse spinach in cool water and let drain.
In a small bowl, mix together cream cheese, shredded cheese, scallions, salsa, cilantro and cumin.
Divide cream cheese mixture evenly between the 2 tortillas, then evenly spread mixture over each tortilla, being sure to spread the mixture all the way to the edges.
Pat spinach dry with a clean towel if it is still wet. Lay spinach leaves in a single layer over the cream cheese mixture.
Roll up tortillas tightly. Wrap each roll in plastic wrap and chill in the fridge for up to 8 hours if prepping ahead.
Before serving, remove wraps from plastic and cut into 1-inch slices. You will get 10 pinwheels from each wrap.