Spinach Pinwheel Appetizers

Submitted by keen5

"These are pretty to look at, but even better to eat! Enjoy!! I can't remember how many pinwheels you get, but I know it makes a lot."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 8 Rolls

ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed drained & squeezed dry in paper towels
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1 envelope ranch dip mix
• 1 jar bacon bits (or to taste)
• 4 green onions, chopped
• 1 (8 count) package 10-inch flour tortillas

directions

1. In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
2. Beat in dip mix.
3. Add green onion, bacon bits and spinach (broken up into small clumps).
4. Mix thoroughly.
5. Spread mixture onto tortillas, leaving a 1/2" space around edge.
6. Roll up each tortilla tightly, and wrap each in plastic wrap.
7. Chill for several hours or overnight.
8. To serve, cut off ends and cut into 1/2" slices.

Reviews

[Ms B.]

I made some alterations to these pinwheels (due to ingredients on hand), and hadn't planned on rating them...but, my guests loved them. I couldn't deny Keen5 the credit after all of the great reviews that I received when serving these appetizers. I didn't have frozen spinach, but had fresh baby spinach leaves. Rather than chop and mix the fresh spinach into the cream cheese mixture, I made my modification as follows: spread cream cheese mixture on flour tortillas; layer baby spinach leaves; layer a slice of shaved smoked turkey; rollup tightly; slice; eat! These were soooo good. They were the first appetizer tray to be emptied.

 

[BekahBlaine]

Let me start off by saying, I was torn between giving 3 and 4 stars - the reason I gave 3 instead of 4: while these were OKAY, they weren't awesome. I LOVE spinach. And ranch. And bacon. So I had high expectations. But the true deciding factor was when I asked what my 16 y/o sister what she thought, and she said "They're okay, but I like.." and preceded to list 5 other recipes she liked better.<br/><br/>I made these exactly as stated except I ended up using 2 oz more spinach than is called for because I saw no reason to throw it away and had no other use for it, but my local supermarket had packages 1oz larger a piece (?). Anyway, the filling was easy to spread, and for anyone who has ever made pinwheels, here is the important part, easy to keep in place while rolling. I had no problem with the filling being too runny, but then again I put the thawed spinach in a towel and squeezed until no more liquid would escape! There is no reason to use toothpicks to hold them together, if refrigerated in saran wrap as instructed, they hold together well. So while the flavor isn't amazing, it's not bad, and as I stated, fairly easy to put together. I might make these again, but the recipe won't be put into my favorite's file!

 

[aronsinvest]

Nice recipe. Skipped the bacon and added chopped water chestnuts.<br/>Thanks for posting.

 

[sandybeach85]

I've made these for 15 years, but NOT this version. This one is over the top with mayo and cream cheese - you DON'T need that much for these to still taste great! And you save A LOT on FAT! All the ingredients are the same except change the amounts for the following ingredients: 1 tablespoon mayonnaise, 1/2 of an 8 ounce package of cream cheese, 6 green onions, and 10 large (10 inch) flour tortillas. Spread the mixture thin on the tortilla, remember you will be rolling them, thus there will be plenty of flavor. These are always a hit, even with folks who think they don't like spinach. Make sure to make them the night before and chill in the fridge to make cutting them easier.

 

[pavut]

I'm not sure what happened for me. I used cream cheese and left out the mayo and used about 1/3 the amount of sour cream called for. I added no other wet ingredients and I pressed as much moisture as I could out of the spinach through a fine strainer, but the result was still pretty soggy and unappealing. It was not a hit at my DH's work, which is what we made them for.