RECIPE: Mediterranean Pinwheels You Will Snatch Right Off The Plate
A good appetizer is hard to find, but here at Cappuccino, we've got you covered.
I made a variation of these some years ago using cheap ingredients and was not thrilled with the results. But if you’re willing to shell out a little extra for the GOOD fresh basil, the GOOD feta, and the GOOD sundried tomatoes in oil, you’ll have a hit on your hands. The only downside is everyone will pester you to make more, and then it’s back to the kitchen with you, Iron Chef.
They’re great for dinner parties, outdoor barbecues, potlucks, or just to have around. You can make them ahead of time and keep them in the refrigerator to eat the next day. Longer than that, and the ingredients tend to lose their zest. What’s most flavor-forward is the savory profile of the garlicky cream cheese and the fresh basil with just a hint of sweetness. Pop one in your mouth, and you’re a goner.
Pro Tip #1: be sure to spread the cream cheese mixture all the way to the “edges” of the tortilla. It will act as a sealant and make it easier to contain the ingredients.
Pro Tip #2: feel free to experiment with different types of tortillas. You can get the sundried tomato one, the low-carb one, the gluten-free one. Just make sure it’s pliable enough to work with.
Pro Tip #3: the recipe calls for a food processor. Due to the lack of cabinet space in my very Italian kitchen, I don’t actually own one. So everything here can be mixed by hand.
Pro Tip #4: you can easily double the ingredients of the cream cheese mixture if you prefer a thicker layer. You can also add a dash of paprika or even hot sauce to the cream cheese mixture if that’s your jam.
Pro Tip #5: I like to lance each pinwheel with a toothpick before setting it on the plate, which helps keep the pinwheel from “unraveling.”
Ingredients:
6 large tortillas, flavored is fine
8 ounces cream cheese
pinch salt
pinch black pepper
2 tbsps. fresh minced garlic
8 ounces chopped sun-dried tomatoes in oil, and keep the oil
12 ounces frozen spinach, cooked and chopped, with the water squeezed out
1/4 cup grated parmesan cheese
1/3 cup crumbled feta cheese
1 cup fresh basil leaves
Instructions:
In the bowl of your food processor or blender, add cream cheese, 2 tbsps. garlic, 4 sundried tomatoes, pepper, salt, 10 basil leaves, and 2 tbsps. oil from the sundried tomatoes jar. Mix for 40 seconds or until completely blended. Mix too long, and you will bruise the basil.
Set out a tortilla and apply layers as follows: a thick coating of cream cheese mixture, right up to the edges. Sprinkle chopped spinach and chopped sundried tomatoes. Add 1 tsp. parmesan cheese, 2 tsps. feta cheese. In the center, make a line from end to end of fresh basil leaves.
Slide tortilla around so the line of basil leaves is parallel to you. Starting from the bottom, roll tightly while gently squeezing to evenly distribute the ingredients. Repeat for all tortillas.
Cover and refrigerate to eat later or enjoy right away.
Buon appetito!
I can attest to the deliciousness of these pinwheels! My family devoured the appetizer plate. Thank you Cappuccino chef!
I'm curious to try this recipe out. Thanks for sharing.