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Preheat oven to 400°. Line 2 baking sheets with parchment. In a large bowl, combine spinach, cream cheese, mozzarella, and artichokes; season with salt, black pepper, and red pepper flakes.
On a lightly floured surface, roll puff pastry sheets to 15" x 12" rectangle about ⅛" thick, trimming if needed.
Spread spinach mixture in an even layer on one pastry sheet. Top with other pastry sheet, lightly pressing to adhere. With the long end facing you, cut out 12 (1"-thick) strips.
Working one strip at a time, fold dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from bottom and through top, making sure about ½" of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets.
Bake trees until puff pastry is golden brown, 25 to 30 minutes. Let cool slightly.
Stack 2 slices of Provolone. Cut out small stars with a small cookie cutter or paring knife to get 4 stars; repeat with remaining Provolone. Carefully skewer stars onto top of trees.