Roasted Garlic and Spinach Spirals the Editors of Publications International, Ltd.
Roasted Garlic & Spinach Spirals
Makes 10 servings
|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|
- 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.
- 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.
- 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.
|Serving Size:||4 spirals|
|Calories from Fat||13 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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