Total Time
Prep 15 mins
Cook 0 mins

This appetizer can be doubled or tripled. Another recipe from Vegetarian Times

Ingredients Nutrition


  1. In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
  2. Mix until combined.
  3. Spread cheese mixture over tortillas.
  4. Place a layer of spinach over cheese.
  5. Roll tightly and then wrap in plastic.
  6. Chill at least 1 hour or up to 8 hours.
  7. Cut crosswise into 1-inch pieces.
  8. Place on a serving platter with the cut side up.
  9. Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Before serving, add a dollop of salsa to the top of each pinwheel.


Most Helpful

My mom had a catered party and the caterers brought something very similar. I had to add shredded red cabbage and shredded carrot for added color and crunch, like her caterers did. Use the largest tortillas you can find, I prefer the flour ones, but the others would add more color. If you need heat, add a few finely dices jalepenos. Great recipe, and so easy. Just keep them in refrigerator as long as you can (up to 8 hours) and they are easier to cut.

marinecopper May 14, 2013

See, now spinach like this, I'm happy to eat! It's the cooked stuff that throws me! Anyway, I made these for a group I host each month, & they were SO IMPRESSED (It showed from the way they wolfed these thingies down!), & I definitely must make them again! Used sharp cheddar as well as Pace chunky mild salsa & came together so easily! Thanks for sharing your great recipe! [Tagged, made & reviewed in the Potluck Tag game]

Sydney Mike April 25, 2008

very good! I did make a few changes I added in 1 minced garlic clove and some cayenne pepper to the cream cheese mixture and omitted the cilantro, I also added in 1 tablespoon taco seasoning mix, so good thanks for sharing Dreamer!

Kittencal@recipezazz July 21, 2009

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