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a plain plate of round flour-tortilla pinwheel sandwiches with visible thin tortilla spirals around pale cream-cheese filling densely flecked with finely chopped spinach and small artichoke pieces, without browned pastry or garnish
Melissa Hart

Spinach Artichoke Pinwheels

Squeeze both vegetables dry before mixing, or the tortillas will turn gummy while they chill. Parmesan and lemon give these cold spinach-artichoke rounds the flavor of the familiar dip, but a thin, tightly rolled filling is what gives you a clean spiral instead of a loose white lump.
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Prep Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 10 oz frozen chopped spinach thawed
  • 1 can 14 oz artichoke hearts in water, drained
  • 8 oz plain cream cheese softened
  • 1/2 cup finely grated Parmesan
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 4 flour tortillas 10 inches across

Method
 

  1. Squeeze thawed spinach in a clean kitchen towel until very dry. Chop artichokes finely, spread over paper towels and press firmly to remove surface moisture.
  2. Beat cream cheese, Parmesan, lemon juice, zest, garlic powder and pepper together in a bowl. Fold in spinach and artichokes, breaking up dense spinach clumps.
  3. Spread one-quarter of the filling evenly over each tortilla, leaving only a 1/2-inch bare strip along the far edge. Roll snugly toward that strip without crushing the filling out.
  4. Wrap each roll tightly and refrigerate for at least 60 minutes until firm. Keep the rolls horizontal so the filling remains evenly distributed.
  5. Trim just enough from each end to expose a full spiral, then cut each roll into eight equal rounds with a sharp knife, cleaning the blade between cuts. Yield 32 pinwheels, two per serving; refrigerate covered and use within 24 hours.