Begin by placing the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then reduce the heat slightly and let them simmer for about 10 minutes. Once done, transfer the eggs to a bowl of icy water for about 5 minutes to cool, making them easier to peel later.

Carefully peel the cooled eggs under running water to make the process smoother. Once peeled, slice each egg in half lengthwise with a sharp knife. Gently scoop out the yolks and place them in a mixing bowl, ensuring that the egg whites remain intact. Set the egg whites aside as you prepare the filling.

In the mixing bowl with the yolks, add the mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, and grated Parmesan cheese. Season the mixture with salt and black pepper to taste. Using a fork or a hand mixer, blend everything until it reaches a smooth, creamy consistency.

Using a spoon or a piping bag, generously fill each egg white with the yolk mixture, aiming for a heaping mound for a delightful presentation.

For an added touch of flavor and color, garnish your deviled eggs with paprika, sumac, or additional grated Parmesan cheese. Fresh herbs also make a delightful topping. Serve these chilled for the best taste.