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Spinach and artichoke dishes have long been celebrated in the culinary world, particularly as crowd-pleasing appetizers and snacks. From creamy dips to stuffed pastries, the combination of fresh spinach and tender artichokes creates a flavor profile that is both earthy and rich, making it a favorite at gatherings, parties, and casual get-togethers. Among the myriad of ways to enjoy this delicious duo, Spinach Artichoke Pinwheels stand out for their versatility and ease of preparation. These bite-sized delights not only deliver on taste but also present beautifully, making them an eye-catching addition to any table spread.

Spinach Artichoke Pinwheels

Discover the joy of making Spinach Artichoke Pinwheels, a perfect appetizer for any gathering. This simple, yet delightful recipe combines creamy spinach and artichokes wrapped in soft flour tortillas, creating a colorful and flavorful bite-sized treat. Ideal for impressing guests without spending hours in the kitchen, these pinwheels are easy to prepare and full of nutritious ingredients. Whether served at parties or as a snack, they are sure to be a hit!
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Ingredients
  

1 large flour tortilla (10-12 inches)

1 cup fresh spinach, finely chopped

1 cup artichoke hearts, drained and coarsely chopped (canned or frozen)

1/2 cup cream cheese, softened to room temperature

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon red pepper flakes (optional, for a subtle kick)

Fresh basil or parsley leaves for garnish (optional)

Instructions
 

Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese, finely chopped spinach, coarsely chopped artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Use a fork or spatula to mix everything until you achieve a smooth and creamy filling, ensuring all ingredients are thoroughly combined.

    Assemble the Pinwheels: Lay the large flour tortilla flat on a clean, dry surface. Use a spatula to spread an even layer of the creamy spinach-artichoke filling across the entire surface of the tortilla, leaving about an inch of border along the edges to prevent overflows.

      Roll it Up: Starting from one side of the tortilla, carefully and tightly roll it into a log shape. Make sure to keep the filling contained as you roll to maintain a neat appearance.

        Chill and Slice: Wrap the rolled tortilla tightly in plastic wrap or aluminum foil. Place it in the refrigerator for at least 30 minutes to help it firm up, which makes it easier to slice without losing shape. After chilling, remove it from the fridge and unwrap.

          Cut Into Pinwheels: Using a sharp knife, slice the rolled tortilla into approximately 1-inch thick pinwheels. Adjust the thickness based on your preference, creating as many or as few as desired for serving.

            Garnish and Serve: Arrange the pinwheels in a circular or decorative pattern on a serving platter. For a vibrant touch, finish with a sprinkle of fresh basil or parsley on top. Serve with your favorite dipping sauce, such as ranch or a zesty aioli, or enjoy them plain!

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                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8-10 servings