Description
A simple and delightful vegetarian appetizer featuring fresh baby spinach and cream cheese wrapped in tortillas, served cold as pinwheels.
Ingredients
Scale
- 6 cups (5 ounces) fresh baby spinach leaves, washed and drained
- 4 burrito size (10-inch) flour tortillas
- 8 ounces cream cheese, softened (or soft goat cheese)
- 1/3 cup finely chopped sun dried tomatoes in oil
- 3/4 cup shredded mozzarella cheese
- 1/21/2 teaspoon dried basil
- 1/21/2 teaspoon dried oregano
- 1/41/2 teaspoon garlic powder
- 1/41/2 teaspoon kosher salt
Instructions
- Prep Tortillas & Greens: Grab a couple of burrito-sized tortillas and spread a layer of your favorite soft cheese across each one. After that, season the fresh baby spinach and other goodies; you do not want it too bland. Make sure the cheese is even or it will be tricky to slice later.
- Layer Ingredients Evenly: Sprinkle the baby spinach over the cheese, followed by any additional fillings you fancy. The colors should pop and smell fresh. Try to avoid piling too much on, as overstuffing can lead to a messy roll.
- Roll Tightly & Smoothly: Begin rolling the tortilla tightly from one end to the other. It should feel snug in your hands as you go. A loose roll means your pinwheels could squish out filling when cut, so keep it compact.
- Chill to Set: Wrap your rolled tortillas in plastic wrap and pop them into the fridge for at least two hours. You will want them to firm up, which makes slicing a breeze. Do not skip this step, or your pinwheels might fall apart when you cut them.
- Slice & Serve: After chilling, take the pinwheels out and slice them into bite-sized pieces. They should look bright and inviting. If they seem flat instead of pinwheel-shaped, you may have rolled them too loosely, so double-check your technique next time!
Notes
- Storage Tips: Store wrapped rolls in an airtight container in the refrigerator for up to 3 days; best eaten within 24 hours for optimal texture.
- If using frozen spinach, make sure it is completely thawed and well-drained to prevent sogginess in your pinwheels.
- For the best texture, refrigerate the rolled pinwheels for at least 2 hours, or overnight if possible, before slicing.
- If pinwheels appear flat after cutting, try using fresh spinach and letting them chill longer to help the filling firm up.
- For added flavor, consider seasoning the cream cheese with a pinch of pepper or fresh herbs before spreading it on the tortillas.
- This recipe is best served cold and does not require reheating.
- Serve with a side of marinara sauce for dipping.
- Pair with a fresh garden salad for a light meal.
- Present on a vibrant platter with colorful vegetables.
- Add roasted red peppers for extra flavor.
- Incorporate smoked turkey or ham for a non-vegetarian option.
- Try different cheese blends for unique flavor profiles.
- Use burrito-sized tortillas for best results.
- Roll the tortillas tightly to maintain shape.
- Choose high-quality fresh baby spinach to enhance visual appeal and taste.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg