Add evoo to small sauté pan and place over medium heat. Add shallots and cook for 5 to 7 minutes, until soft and just beginning to brown. Add garlic and cook for 2 minutes more until softened. Remove from heat.

Squeeze excess water out of spinach. Place spinach in the pan with shallots and fold in cheeses, sour cream, salt, and pepper. Set aside.

Line a baking sheet with parchment paper.

Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a ⅛-inch thick circle.

Distribute spinach filling onto the circle, then cut into 16 wedges. Roll each wedge toward the center and beginning with the wide edge.

Transfer rugelach to prepared baking sheet. Refrigerate for 30 minutes until firm.

Preheat oven to 375°F.

Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.