Easy Pinwheel Sandwiches

  • 5 ounces (6 cups) fresh baby spinach leaves or ½ cup defrosted frozen spinach
  • 4 burrito-sized flour tortillas (10 inches*)
  • 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


1. Cook the spinach: In a skillet, place the spinach leaves with ¼ cup of water. Heat over medium heat for a few minutes until the spinach wilts completely, stirring occasionally. Transfer the spinach to a bowl. Rinse it with cold water to cool it down, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid, and finely chop it.)

2. Prepare the filling ingredients: Finely chop the sundried tomatoes or bell peppers.

3. Make the filling: In a medium bowl, combine the chopped spinach, sundried tomatoes (or roasted red peppers), cream cheese (or goat cheese), dried basil, dried oregano, garlic powder, and salt. Mix well until the ingredients form a smooth filling. It's easiest to use clean hands to break up any clumps. Taste the filling and add a pinch of salt if desired.

4. Assemble the pinwheels: Place a tortilla on a cutting board and spread ⅓ cup of the filling evenly over it. Sprinkle 3 tablespoons of shredded mozzarella cheese on top. Roll up the tortilla tightly, ensuring the roll is tight from the beginning to avoid any gaps. Repeat this step for the remaining tortillas. Refrigerate the rolls in a sealed container for at least 2 hours to allow the filling to set.

5. Slice and serve: Remove the ends of the rolls and discard them. Slice the rolls into 3/4-inch pinwheels. These pinwheels can be refrigerated and stored for up to 3 days, but they taste best on the day they are made since the tortillas become softer over time.

  • Enjoy your delicious pinwheels!