Spinach – FoodWatcher

Lentil Soup

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…

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Tortilla Baked Eggs

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation.

The post Tortilla Baked Eggs appeared first on Budget Bytes.

Overhead view of tortilla baked eggs on a white plate with a napkin on the side

What Kind of Baking Dish To Use

You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.

What Size Tortilla Should I Use?

My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.

Topping Ideas

These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:

Roasted red peppers, feta, red onion
Chopped broccoli, cheddar
Ham, cheddar, bell pepper
Sun dried tomato, feta, spinach
Mushrooms, spinach, goat cheese

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.

Total Cost $1.22 recipe / $0.61 serving

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 320.55kcal

Author Beth – Budget Bytes

Ingredients

1/2 Tbsp olive oil $0.18
1 8" flour tortilla $0.14
1 cup fresh spinach $0.16
4 large eggs $0.23
1/8 tsp salt $0.01
1/8 tsp freshly cracked black pepper $0.01
1/2 cup grape tomatoes $0.37
1/4 cup shredded cheddar $0.21
1/8 tsp crushed red pepper (optional) $0.01

Instructions

Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Notes

*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking.

Nutrition

Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.

Side view of a slice of tortilla baked eggs with a bite taken out

How to Make Tortilla Baked Eggs – Step by Step Photos

Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.

Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

chopped spinach placed inside the tortilla

Roughly chop one cup fresh spinach and place it inside the tortilla.

Eggs added on top of the spinach in the tortilla

Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.

Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).

Finished Tortilla Baked Eggs in the dish

Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!

Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!

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Easy Chickpea Curry

If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy …

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Superfoods Green Lemonade Smoothie

Introducing our latest obsession: an incredibly delicious, tart-sweet smoothie that immediately transports you to vacation mode or summer reminiscing. It tastes just like the name suggests: lemonade, but GREEN.
This plant-based, naturally sweetened sm…

This plant-based, naturally sweetened smoothie is potassium-rich, loaded with greens, and sneaks in superfoods like baobab, moringa, and spirulina! Just 1 blender, 10 minutes, and 10 ingredients required. Let us show you how it’s done!

Superfoods Green Lemonade Smoothie from Minimalist Baker →

Mushroom Ramen

This article is from Delicious Everyday.
This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day. This vegan ramen is made with delicious pan-fried mushr…

This article is from Delicious Everyday.

This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day. This vegan ramen is made with delicious pan-fried mushrooms and a splash of chili oil that will satisfy your taste buds! And it’s easier to make than you’d think. To make...

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Quickie Black Eyed Peas and Greens

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). So let’s ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

The post Quickie Black Eyed Peas and Greens appeared first on Budget Bytes.

It’s said that eating black eyed peas on New Year’s Day brings you good luck. Now, I’m not usually superstitious, but after a year like 2020, I’m willing to try anything (just kidding, but I’m not). I have an awesome recipe for slow simmered black eyed peas and greens that I made years ago, but it’s a long process that starts with dry peas. So I wanted to make a “quickie” version, using canned black eyed peas, that’s a little faster and easier for times when you haven’t planned ahead.

Overhead view of a pot of black eyed peas and greens on a wooden surface

How to Serve Black Eyed Peas and Greens

There are two basic ways that I like to serve a bit pot of beans or peas like this. Either in a bowl with rice, or in a bowl with a big chunk of crusty bread for dipping. Having some sort of starch to kind of balance the meal out makes it super satisfying and filling.

A little dash of hot sauce on top of your bowl or even a dollop of sour cream on top is also pretty awesome. ;)

Can I Use Dry Peas?

This recipe is specifically made for canned peas, which are already cooked. If you’d like to make something similar using dry peas, follow my recipe for Slow Simmered Black Eyed Peas and Greens.

Can I Add Meat?

The recipe below is vegetarian (vegan, actually), but it’s super easy to add meat to this meal. You have three easy options to keep this a “quick” meal: bacon, ham, or smoked sausage. Whichever one you decide to use, just sauté the meat in the pot before beginning with the onion and garlic in step one below.

Can I Freeze Black Eyed Peas?

Yes! This recipe is great for stocking your freezer. Just divide it into single portions, cool it in the fridge first, then once cool transfer it to the freezer for longer storage (about 3 months or so). Any freezer-safe container will do. To reheat, either use a microwave or heat in a sauce pot over medium-low, stirring often, until heated through.

Side view of a bowl of black eyed peas with greens and rice

Side view of a ladle lifting some black eyed peas and greens from the pot

Quickie Black Eyed Peas and Greens

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

Total Cost $4.43 recipe / $1.11 serving

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 1.5 cups each

Calories 330.33kcal

Author Beth – Budget Bytes

Ingredients

1 yellow onion $0.32
2 cloves garlic $0.16
2 Tbsp olive oil $0.32
3 15oz. cans black eyed peas $2.37
1/2 tsp dried oregano $0.05
1/2 tsp smoked paprika $0.05
1/8 tsp cayenne pepper $0.02
1/4 tsp freshly cracked black pepper $0.03
2 cups vegetable broth $0.26
4 oz. fresh spinach $0.85

Instructions

Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

Nutrition

Close up of a ladle full of black eyed peas and greens with the pot in the background

How to Make Quickie Black Eyed Peas and Greens – Step by Step Photos

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.

Beans, seasoning, and broth added to the soup pot

Drain three 15oz. cans of black eyed peas and add them to the pot along with ½ tsp dried oregano, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked black pepper, and 2 cups of vegetable broth.

Stir the peas, broth, and seasoning together. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, reduce the heat to medium-low, and let it simmer for about 15 minutes, stirring occasionally.

Simmered black eyed peas in the pot with a spoon

After simmering, the peas will have swelled even a little bit more and they will be even more soft. Use a large spoon to smash some of the peas against the side of the pot, or use an immersion blender to purée a small amount of the peas.

Smashing some of the peas makes the broth thick and creamy.

Add 4 oz. fresh spinach (½ of an 8oz. bag) and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasonings to your liking.

Overhead view of a bowl of black eyed peas and greens with rice in the center

Serve with crusty bread or rice and enjoy your good luck in the new year! :)

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Creamy Spinach Artichoke Dip

This hot spinach artichoke dip is pure comfort food. Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream…

The post Creamy Spinach Artichoke Dip appeared first on Cookie and Kate.

creamy spinach artichoke dip recipe

This hot spinach artichoke dip is pure comfort food. Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus green onions and poblano pepper or bell pepper.

We’ll cook the green onions until they’re a little golden and frazzled around the edges, which is an easy way to yield tons of flavor. I’m obsessed with using lightly spicy, tender poblanos in this recipe (a great twist on standard spinach artichoke dip) but you can use a red bell pepper for a mild dip (also delicious!).

creamy spinach artichoke dip ingredients

The end result is not the most beautiful dip in the world, but it’s definitely amongst the most tasty. It’s creamy and indulgent, yet tastes fresh and full of flavor. This dip is fully loaded with veggies and greens, so it’s actually more redeeming than you might think.

I hope you’ll whip together this spinach artichoke dip on the holidays, or for movie nights, or just any time you get a hankering for it. I’m daydreaming about serving this dip at parties next year!

Continue to the recipe...

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Vegetarian Lasagna with Ricotta

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy. When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets. Ingredients in vegetarian lasagna Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets.

Ingredients in vegetarian lasagna

Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian lasagna:

Tomato sauce: homemade or purchased (see section below)
Lasagna noodles (dried or fresh)
Baby spinach (or frozen)
Ricotta cheese, Parmesan cheese, and mozzarella cheese
Fresh thyme
Lemon zest
Nutmeg
Salt and pepper

Make homemade tomato sauce, or find your favorite brand

This vegetarian lasagna recipe features our favorite homemade tomato sauce for lasagna: made with garlic, tomatoes and our secret ingredient: dried tarragon. Here are a few notes about each type of sauce:

Make the homemade sauce for great flavor. When you have time, a homemade tomato sauce is where it’s at! This sauce is full of big flavor and takes only a few minutes of hands on time: it can simmer while you prep the other ingredients. Dried tarragon adds big Italian flavor: but if you can’t find it, you can use oregano as a substitute.
Or, go easy with purchased marinara! There are lots of nights where we want a shortcut. These days there are many high quality marinara brands on the market: look for organic if you can! Grab enough for 4 cups of sauce.

Substitute frozen spinach for fresh

Here’s another way you can customize this vegetarian lasagne recipe to your tastes: you can use fresh or frozen spinach! Here are the benefits of both:

Fresh spinach is tasty and often on hand. We often have a big box of baby greens in our refrigerator, so we love using fresh spinach here. It takes just a few minutes to wilt down on the stovetop.
Frozen spinach offers maximum flexibility! Frozen spinach is easy to stock in your freezer for whenever you have a lasagna craving (or spinach artichoke dip!). Make sure defrost and squeeze out all the water before you use it.

The best vegetarian lasagna recipe with ricotta cheese

Why make a vegetarian lasagna recipe with ricotta? Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes to make that beautifully creamy, cheesy layer. We love it in this lasagna with ricotta because it has the best classic flavor.

What are other ways to use ricotta? Smear it on toast, swirl it into pasta, dollop it into scrambled eggs or even spread it onto a pizza. Want ideas? Go to these Genius Ricotta Recipes.
What are some substitutes for ricotta in lasagna? Don’t have ricotta, or don’t want to use it? You can also use the same amount of cottage cheese (if you can, food process it first) or creme fraiche as a substitute for ricotta in lasagna.

Other filling variations!

Want to change up this lasagna recipe with ricotta? Here are some additional filling ideas that would go well with spinach and ricotta:

Spinach mushroom lasagna: Make the spinach and mushroom filling from Vegan Lasagna and substitute it for the spinach (with or without the cashews).
Kale lasagna: Make the spicy kale filling instead of spinach from Spicy Kale Lasagna.
Chard lasagna: Chop 2 bunches rainbow chard and wilt it down following the instructions in the recipe.

Make ahead and storage info

How to store vegetarian lasagna? Can you make it ahead? Here are a few pointers for this recipe:

Make ahead ideas: As noted above, you can use purchased marinara to make this recipe a little quicker. You can also cook the spinach in advance (or use frozen spinach). Mix up the cheese filling and refrigerate until ready to bake.
Or make ahead the entire pan: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has melted.
Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

Sides to serve with vegetarian lasagna

The great thing about a vegetarian lasagna recipe? You can use the long bake time to prep some tasty side dishes! Here are a few sides that pair well with lasagna:

Go Italian-style with Perfect Italian Salad or Fennel Orange Salad
Opt for super simple with Easy Arugula Salad or Spinach Apple Salad
Try a Classic Caesar Salad
Grab a skillet for Sauteed Green Beans, Ultimate Sauteed Vegetables, or Simple Sauteed Broccoli

This vegetarian lasagna recipe is…

Vegetarian. For gluten-free, use gluten-free lasagna noodles.

Vegetarian Lasagna with Ricotta

(6 votes, average: 5.00 out of 5)

5 from 6 reviews

Author: Sonja Overhiser
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: 9
Diet: Vegetarian

Print Recipe

Description

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Ingredients

For the tomato sauce (or substitute 4 cups of your favorite marinara sauce)

4 large garlic cloves
2 tablespoons unsalted butter
1 28-ounce can crushed tomatoes, fire roasted if possible
1 15-ounce can tomato sauce, fire roasted if possible
1 teaspoon dried basil
1 teaspoon dried tarragon (or oregano)
3/4 teaspoon kosher salt
1 tablespoon cornstarch (or arrowroot starch)

For the lasagna

10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
5 ounces baby spinach** (or 8 cups chopped spinach)
2 tablespoons chopped fresh thyme
Zest of 1/2 lemon (about 2 teaspoons)
1/4 teaspoon ground nutmeg
16 ounce (2 cups) ricotta cheese
1 cup shredded Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella cheese, divided
1 teaspoon kosher salt
Fresh ground black pepper

Instructions

Preheat: Preheat the oven to 375 degrees Fahrenheit.
Boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
Prepare the tomato sauce (or skip with purchased marinara): Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Wilt the spinach: In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
Prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.
Layer the lasagna: In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.
Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

**You can also substitute 3/4 cup frozen spinach. Defrost it and squeeze of excess liquid: you can skip the cooking step.

Category: Main Dish
Method: Bake
Cuisine: Italian inspired

Keywords: Vegetarian lasagna, vegetarian lasagna recipe, vegetarian lasagne recipe, lasagna recipe ricotta, lasagna recipe with ricotta cheese, lasagna with ricotta, lasagna with ricotta cheese

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Pinwheel Recipe

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable. One of the best finger food recipes there is? A good pinwheels recipe! For years we’ve been looking for just the right version of this party classic. It wasn’t until now that we found what we were looking for: these tortilla roll ups! They’re full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They look totally stunning on a platter. And better yet: we’ve figured out all the tricks to making a beautiful roll up: ours used to turn out misshapen and sad looking. Here’s how to make the most perfect pinwheels for your appetizer trays! Pinwheel recipe ingredients Most pinwheel recipes have similar ingredients, but they’re endlessly customizable! You can make this pinwheel recipe with lots of different fillings! Here’s what we did for our version, but you can see below with some customization ideas! Here are the basic pinwheel recipe ingredients: Large burrito-style tortillas (see below) Cream cheese (or goat cheese, to class it up!) Shredded cheese Filling ingredients: spinach and fire-roasted tomatoes Spices: basil, oregano, and garlic powder Tip 1: Buy at least 10-inch […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable.

One of the best finger food recipes there is? A good pinwheels recipe! For years we’ve been looking for just the right version of this party classic. It wasn’t until now that we found what we were looking for: these tortilla roll ups! They’re full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They look totally stunning on a platter. And better yet: we’ve figured out all the tricks to making a beautiful roll up: ours used to turn out misshapen and sad looking. Here’s how to make the most perfect pinwheels for your appetizer trays!

Pinwheel recipe ingredients

Most pinwheel recipes have similar ingredients, but they’re endlessly customizable! You can make this pinwheel recipe with lots of different fillings! Here’s what we did for our version, but you can see below with some customization ideas! Here are the basic pinwheel recipe ingredients:

Large burrito-style tortillas (see below)
Cream cheese (or goat cheese, to class it up!)
Shredded cheese
Filling ingredients: spinach and fire-roasted tomatoes
Spices: basil, oregano, and garlic powder

Tip 1: Buy at least 10-inch tortillas

The first tip to the perfect pinwheel recipe: buy large tortillas! And that means: very large. Here’s what to know:

Buy tortillas marked burrito size or at least 10-inch tortillas. Don’t buy the large tortillas that work for quesadillas or tacos: they’re too small and they make a roll-up that doesn’t have enough spirals.
What if I can’t find them? We recommend holding out for large tortillas if you’re serving these for entertaining. Of course if you don’t mind the look for less spirals, you can use any size you like.

Tip 2: Roll the tortillas very tightly

The other tip for a great looking pinwheel recipe? Roll the tortillas very tightly. Many roll up recipes don’t provide any specifics on how to roll the pinwheels. But if you don’t pay attention to the rolling, you’ll get haphazard looking tortilla roll ups (like ours normally look). Here’s what to know:

Spread on a thin layer of filling — about 1/3 cup. It’s important to have just enough filling to taste great but not so much that it’s overly strong and cheesy. We’ve found that this is 1/3 cup, then sprinkle any chunks of meat, cheese or veggies on top.
Roll the tortillas as tightly as possible, especially at the beginning of the roll. If you’re not scrupulous about a tight roll at the beginning, you’ll have a hole in the roll. Then roll as tight as possible and they’ll look beautiful…promise.

Tip 3: Refrigerate at least 2 hours.

Here’s the thing: in a pinwheel recipe, the refrigeration time is important. Why? It gives the filling time to set. This is important for getting just the right texture on the pinwheel. Many pinwheel recipes say to refrigerate for 1 hour, but we found it wasn’t long enough to get the right texture.

Another thing that a 2-hour refrigeration does is the tortillas soak up a bit of the moisture from the cheese filling. This causes them to puff out just a bit, which looks lovely when you cut into the pinwheel.

How to customize this pinwheels recipe

OK, so you’ve got our 3 best tips for the perfect pinwheels. But there are lots of ingredients to customize if you want to get creative! Here are lots of ideas on how to make new flavors of pinwheels following this basic recipe:

Mexican-style: Spread on salsa, add black olives or thinly sliced green onions, use cheddar cheese or Mexican blend instead of mozzarella. Or go to this Mexican Pinwheels recipe.
Classic: Use cheddar cheese, add ranch seasoning to taste, use chopped red pepper, green onion and black olives as filling
Pizza pinwheels: Spread pizza sauce over the cream cheese, add pizza toppings like chopped green pepper, red onion, black olives, prosciutto, etc
Spinach artichoke pinwheels: Make the recipe below, but substitute sundried tomatoes with

The sky’s the limit, as you can tell! You can also customize this specific pinwheel recipe (below). Use goat cheese instead of cream cheese for an upscale spin, or roasted red pepper instead of sun-dried tomato. Add thinly sliced green onion, or any other fillings you like!

Storage info for tortilla roll ups

Last thing before we release you to go roll! Here’s what to know about the storage for this pinwheel recipe:

Store up to 3 days refrigerated. But keep in mind…
The tortillas will soften over time. They’re best day of. The tortillas continue to soak up moisture from the filling, so they’ll get softer. They still taste good, but serve them as fresh as possible to guests.

This pinwheel recipe is…

Vegetarian. For gluten-free, find burrito-sized tortillas that are gluten-free.

Easy Pinwheel Recipe

(4 votes, average: 5.00 out of 5)

5 from 4 reviews

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 40 pinwheels
Diet: Vegetarian

Print Recipe

Description

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable.

Ingredients

6 cups (5 ounces) fresh baby spinach leaves or 1/2 cup defrosted frozen spinach
4 burrito size 10-inch* flour tortillas
8 ounces cream cheese or soft goat cheese
1/3 cup finely chopped sundried tomatoes in oil or jarred roasted red peppers
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
3/4 cup shredded mozzarella cheese

Instructions

Cook the spinach: Place the spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, 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.)
Chop the filling ingredients: Chop the sundried tomatoes or bell peppers.
Make the filling: To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
Place a tortilla on a cutting board, and spread it with 1/3 cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time.

Notes

*The 10-inch size is best for getting the best look to your pinwheels. We recommend getting this size if at all possible!

Category: Appetizer
Method: Raw
Cuisine: American

Keywords: Pinwheel recipe, Tortilla roll ups

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The post Healthy Breakfast Casserole appeared first on Cookie and Kate.

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The post Healthy Breakfast Casserole appeared first on Cookie and Kate.