Recipes
Spinach Sun-dried Tomatoes Pinwheels
October - 24 - 2017
15
Preparation: 15
Cooking: --
..
15
Preparation: 15
Cooking: --
Ingredients
8 oz (227 g) Cream cheese ½ cup (50 g) dry sun-dried tomatoes, chopped (if you have the ones in oil, drain them well from oil before using) ¼ cup frozen spinach (thawed and squeezed dry from water) 2 large garlic cloves, minced Pinch of salt & pepper ¼ cup parmesan cheese (optional) 2-3 flour tortillas (depending on the size) A pack of fresh basil leaves - washed
Method
- In a bowl, add cream cheese, sun-dried tomatoes, spinach, minced garlic, salt & pepper, parmesan cheese (if using) and mix well to combine.
- Divide filling between the tortillas and spread an even layer all the way to the edge. Top each with fresh basil leaves (around 8-10 leaves per tortilla).
- Tightly roll up the tortillas from one end to another.
- Once rolled up, use a serrated knife to cut the tortilla wraps into 1.5 cm slices.
- Arrange on a serving platter and serve immediately, or chill covered in the fridge for up to 24 hours.
Lara Samawi
Lara Samawi is an Architect and Interior Designer from Jordan, she is the Founder of the food blog Dates with Lara. She... more
