I've been want to post this before the directions get like a vague memory of dajavu...I was given the recipe by Loretta Brown from church and she wanted these made for her 50th wedding anniversary that I catered. They turned out beautiful and were well liked. I was asked to make them again for Paula & George's wedding, so again, a big hit. Now looks like I'm gonna get more practice as we have graduation service at the church for our graduates soon. So, here's the recipe.
Spinach Pinwheels (the recipe had no name so I made one up)
2 packs spinach frozen 10oz. thawed & drained
1 pack dry Ranch dressing mix
1 cup mayonnaise OR 1 cream cheese (I used cream cheese)
1/2 cup bacon bits (real NOT artificial)
3 Tbsp. chopped green onion
10- 12" flour tortilla shells
Mix above ingredients. Smooth on flour tortillas. Roll up & cut to make pin rolls.
That's all the instructions on the recipe so need to post my tips. First beat cream cheese with sour cream. Add dressing mix and stir good. Then add bacon bits and chopped onion (if desired, onion in optional). Take spinach and squeeze out all water possible with your hands then take kitchen shears and cut the spinach into the mixture. I found that I only needed 1 1/2 boxes and not the 2 called for in the recipe. Stir well and spread on tortilla shells to the edge and roll up as tightly as possible. Secure with Saran Wrap and refrigerate. Cut into slices. I cut the ends off, discarded and then still got about 12 pinwheels per tortilla shell. They cut better after being refrigerated. I also made one day in advance for the wedding and kept refrigerated until needed. For the anniversary, more were made so due to time factor I made and froze them. Just take out about 30 minutes before trying to cut. Set out on pretty platter and listen to the owwwww's and ahhhhhh's.
You could also thin this by adding a little mayonnaise and serve as a dip with chips or crackers.