When you want to eat a little bit healthy but also a little bit indulgent, these Spinach Pinwheels are a great choice!
We’ve had a couple rainy Sundays in a row. Father’s Day we had rain until the mid-afternoon, which made for a good excuse to stay inside and relax. The next Sunday was even rainier, as it never let up for the entire day. Add to it that it was a chilly day (highs in the 50s), and we definitely weren’t leaving the house.
Although we stayed indoors, we got a lot done. We cleaned a small section of our basement, vacuumed a couple rooms, and did a few other household chores. With a cleaner house, we decided to relax and watch a movie in the early afternoon. Having eaten a bigger breakfast and made plans for an indulgent dinner, we needed only a small snack. Carrot and celery sticks with dip, brown sugar nuts, and spinach pinwheels provided a fine picnic.
When I made this pinwheel, I mixed the veggies into the cream cheese. That made the mixture a little more difficult to spread. I think that if I had spread the cream cheese mixture first and then topped it with the veggies, I could have made two tortillas worth of pinwheels. When you make this recipe, if you prefer less filling, I’d go with that suggestion. If you prefer more filling, follow my directions as is.
- 1 oz. cream cheese, softened
- 1/2 tsp. garlic powder
- salt & pepper
- 1/2 cup frozen spinach, defrosted
- 1/4 yellow pepper, diced
- 1 Tb. sweet onion, diced
- 1 flax seed tortilla
- Shredded cheddar cheese
- In a small bowl stir together cream cheese, garlic powder, salt, and pepper
- Squeeze all excess moisture out of spinach.
- Add spinach, pepper, and onion to cream cheese. Stir well.
- Spread mixture on tortilla.
- Starting at one edge roll tightly. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 400.
- Remove roll from refrigerator. Unwrap and cut into 1-inch slices.
- Place slices cut side down on a baking tray and top with a small amount of cheddar cheese.
- Bake for 10 minutes.