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Spinach and Red Pepper Pinwheels

By The Canadian Living Test Kitchen

Tested till perfect

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Spinach and Red Pepper Pinwheels

This recipe makes 65 pieces servings

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Nutritional Info
Per piece: about -
cal 24
pro 1 g
total fat 1 g
sat. fat 0
carb 4 g
fibre 0
chol 1 mg
sodium 54 mg
% RDI: -
calcium 1
iron 2
vit A 4
vit C 5
folate 5

More great recipes from this menu:

With a spinach dip- flavoured filling, these hors d'oeuvres (from our "14 Easy Appetizers" story in the December 2004 issue of Canadian Living Magazine) can be made a day ahead. Serve with sour cream for dipping.

Ingredients

  • 1 pkg (10 oz/300 g) frozen spinach, thawed
  • 1 green onion, chopped
  • 1/2 cup light cream cheese, softened
  • 1/4 cup light sour cream
  • 1/3 cup finely chopped water chestnuts
  • 1 small cloves of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 large , plain or sun-dried tomato flavour
  • 1 roasted red pepper, sliced

Preparation

In sieve, press spinach to remove as much moisture as possible; finely chop and place in bowl. Add green onion, cream cheese and sour cream; stir to combine. Add water chestnuts, garlic, salt and pepper; mix well. Divide among tortillas, spreading over each and leaving 3/4-inch (2 cm) border.

Divide red pepper over top, lining up slices about 1-inch (2.5 cm) from 1 edge; starting at same edge, tightly roll up. Wrap individually in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Slice diagonally into 1/2-inch (1 cm) thick slices.

Source : Canadian Living Magazine: December 2004

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