Spinach Pinwheels (Print Version)
# Ingredients:
01 -
6 cups (5 ounces) fresh baby spinach leaves or 1/2 cup defrosted frozen spinach.
02 -
4 burrito size 10-inch flour tortillas.
03 -
8 ounces cream cheese or soft goat cheese.
04 -
1/3 cup finely chopped sun dried tomatoes in oil or jarred roasted red peppers.
05 -
1/2 teaspoon dried basil.
06 -
1/2 teaspoon dried oregano.
07 -
1/4 teaspoon garlic powder.
08 -
1/4 teaspoon kosher salt.
09 -
3/4 cup shredded mozzarella cheese.
# Instructions:
01 -
Place spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for 2-3 minutes until completely wilted, stirring occasionally. Cool in cold water, squeeze out liquid and finely chop.
02 -
Chop the sundried tomatoes or bell peppers.
03 -
Mix spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt until smooth. Taste and adjust salt if needed.
04 -
Spread 1/3 cup filling on each tortilla and sprinkle with 3 tablespoons mozzarella cheese. Roll up tightly, being careful at the start to avoid holes.
05 -
Refrigerate rolls in sealed container for at least 2 hours to set.
06 -
Cut off and discard ends, then slice into 3/4-inch pinwheels.
# Notes:
01 -
10-inch tortillas work best for proper proportions.
02 -
Can be made up to 3 days ahead but best served day of.
03 -
Frozen spinach can be substituted for fresh.