1. In a medium bowl, mix together the cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
2. Fold in the chopped spinach until evenly distributed throughout the mixture.
3. Spread a thin layer of the spinach mixture onto each mozzarella stick, pressing gently to adhere.
4. Place the prepared sticks on a baking sheet and freeze for at least 30 minutes to firm up.
5. Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
6. Remove the sticks from the freezer and coat each one first in flour, then in egg, and finally in the breadcrumb mixture. Press the breadcrumbs onto the sticks to ensure a good coating.
7. Heat oil in a deep pan over medium heat. Test the oil with a breadcrumb; if it sizzles, it’s ready.
8. Fry the sticks in batches to avoid crowding, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
9. Remove with a slotted spoon and drain on paper towels.

Remember, like my dad’s lentils and rice, these sticks are best enjoyed hot with stories and laughter filling the room.