Roasted Garlic and Spinach Spirals
by the Editors of Easy Home Cooking Magazine
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Roasted Garlic and Spinach Spirals
Roasted Garlic & Spinach Spirals
Yield: Makes 10 servings
Ingredients:
1
whole head fresh garlic
3
cups fresh spinach leaves
1
can (15 ounces) white beans, rinsed and drained
1
teaspoon dried oregano leaves
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper
7
(7-inch) flour tortillas
Preparation:
1.
Preheat oven to 400°F. Trim tops off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is soft; cool.
2.
Meanwhile, rinse spinach leaves; pat dry with paper towels. Remove stems; discard. Finely shred leaves by stacking and cutting several leaves at a time. Place in medium bowl.
3.
Remove garlic from skin; place garlic in food processor. Add beans, oregano, black pepper and red pepper to food processor. Cover; process until smooth. Add to spinach; mix well. Spread mixture evenly onto tortillas; roll up jelly-roll style.* Trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces. Transfer to serving plates; garnish, if desired.
*For best results, at this point, cover tortilla rolls and refrigerate 1 to 2 hours before slicing.
Nutritional Information:
| Serving Size: 4 spirals | |
| Sodium | 293 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 25 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 139 |
Dietary Exchange:
| Starch | 1-1/2 |
| Vegetable | 1 |
This recipe appears in: Vegetables
