Spinach and Red Pepper Pinwheels

https://www.canadianliving.com/food/recipe/spinach-and-red-pepper-pinwheels

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.

65 servings

INGREDIENTS

• 1 pkg 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 chestnut

• 1 clove garlic minced

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 6 plain tortillas

• 6 sun-dried_tomato-flavoured tortillas

• 1 roasted red pepper sliced

METHOD

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.

Credits:Canadian Living Magazine: December 2004