Finger Food Ideas for a Party
Discover easy finger food ideas for a party with these delicious pinwheels made from tortillas and a creamy filling.
Equipment
- Skillet
- cutting board
- Medium bowl
- Knife
Ingredients
Filling Ingredients
- 6 cups fresh baby spinach leaves or ½ cup defrosted frozen spinach
- 4 10-inch flour tortillas burrito size
- 8 ounces cream cheese or soft goat cheese
- ⅓ cup finely chopped sundried tomatoes in oil or jarred roasted red peppers
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¾ cup shredded mozzarella cheese
Instructions
Preparation Instructions
- Place the spinach leaves in a skillet with ¼ cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach.
- Chop the sundried tomatoes or bell peppers.
- To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling.
- Place a tortilla on a cutting board, and spread it with ⅓ cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly. Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set.
- Slice off the ends of the rolls and discard, then slice into ¾-inch slices to make pinwheels.
Notes
The 10-inch size tortillas are best for getting the best look for your pinwheels. They last up to 3 days refrigerated, but taste best on the day of preparation.
Nutrition
Serving: 1pinwheelCalories: 90kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 10mgCalcium: 15mgIron: 5mg
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