Heat oven to 350°F and spray a 9x5-inch loaf pan with nonstick cooking spray.
Wrap the thawed spinach in several layers of paper towels and squeeze firmly (over a large bowl or the sink) to remove the excess moisture.
Pat the drained artichokes with a paper towel to remove excess moisture.
The spinach and artichokes should be fairly dry before adding to the remaining ingredients.
In a large bowl, combine the squeezed-dried spinach, chopped artichokes, cream cheese, ½ cup mozzarella, Parmesan, garlic, lemon juice, mayonnaise, red pepper flakes, salt and black pepper. Mix well.
Cut each biscuit in half horizontally through the entire biscuit. This will double the total number of biscuits.
Spread 2 tablespoons spinach/artichoke mixture over one side of each halved biscuit. Place the biscuits (standing up) in the loaf pan so a layer of dip is between each biscuit. Leave both ends of the loaf bare of dip.
Cover the pan with aluminum foil and bake at 350°F for 45 minutes.
While the bread bakes, mix together the melted butter and chopped parsley.
After 45 minutes, remove the foil from the loaf and brush the top with the parsley butter.
Sprinkle the bread with the remaining ¼ cup mozzarella cheese and bake another 15 minutes or until the loaf is golden.
Transfer to a cooling rack and let the bread cool 10 minutes in the pan.
Remove the bread from the pan and serve immediately.