Spinach and Red Pepper Pinwheels Spinach and Red Pepper Pinwheels

Author: Canadian Living

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.

  • Portion size 65 servings
  • Credits : Canadian Living Magazine: December 2004



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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 54 mg
  • Protein 1 g
  • Calories 24.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 4 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 5.0
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Spinach and Red Pepper Pinwheels