Keto Spinach And Cheese Pinwheels Recipe

About this recipe

A delicious and easy-to-make keto-friendly appetizer featuring creamy spinach and cheese rolled in low-carb tortillas. Perfect for a quick dinner solution or a satisfying snack.

Ingredients

• 165G Philadelphia Original Soft Cream Cheese
• 400G Mlekovita Sour Cream 18%
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 1 Bunch Spring Onions 1 Bunch
• 4 pcs Mission Carb Balance Tortilla Wraps
• 140G Greenfields Mixed Herbs, 140G
• 480 g Schwartz Garlic Powder 480g
• - Tropical Sun Onion Powder

Instructions

1. 1. In a mixing bowl, combine 200 g cream cheese, 100 g soured cream, 1 tsp dried mixed herbs, 1/2 tsp garlic powder and 1/2 tsp onion powder (a quick ranch-style seasoning), 80 g finely chopped fresh baby spinach and 3 finely chopped spring onions. Mix until smooth and well combined.
2. 2. Lay out a low-carb tortilla on a flat surface. Spread a generous layer of the spinach and cheese mixture evenly over the tortilla, leaving about 2 cm space from the edges.
3. 3. Carefully roll the tortilla tightly into a log shape. Repeat with the remaining 3 tortillas and filling.
4. 4. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours to firm up.
5. 5. Once chilled, unwrap the rolls and slice them into 1.5 cm thick pinwheels. Arrange on a serving platter and enjoy.

How to make Keto Spinach And Cheese Pinwheels

1. Mix the filling. Combine 200 g cream cheese, 100 g sour cream, half a packet of ranch seasoning, 2 cups chopped spinach and 3 chopped green onions until smooth.
2. Spread the tortilla. Lay a low-carb tortilla flat and spread a generous layer of the spinach and cheese mixture over it, leaving 3/4 inch at the edges.
3. Roll into logs. Roll the tortilla up tightly into a log shape and repeat with the remaining tortillas and filling.
4. Chill and slice. Wrap each roll in plastic wrap and refrigerate at least 2 hours to firm up, then slice into 1/2-inch pinwheels to serve.

Frequently asked questions

Why is it important to refrigerate the pinwheels before slicing?

Refrigerating the rolled tortillas for at least 2 hours helps the filling firm up and the log hold its shape, making it easier to slice cleanly into pinwheels. Skipping this step could result in uneven slices or the filling spilling out during cutting.

Can I use frozen spinach instead of fresh spinach in this recipe?

Yes, you can use frozen spinach, but ensure it is thoroughly thawed and squeezed to remove excess moisture. Too much liquid can make the filling runny and affect the texture of the pinwheels.

What is the best way to slice the pinwheels without squishing them?

Use a sharp serrated knife and make gentle sawing motions to slice the pinwheels. Avoid pressing down too hard, as this can flatten the rolls and squeeze out the filling.

Can I freeze the pinwheels for later use?

Yes, you can freeze the pinwheels after slicing. Place them in an airtight container with parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving for best results.