Recipe of the Week: Spinach Rolls

I would apologize that this Recipe of the Week is coming so late in the week, but it is so damn good I really don’t think any of you will care after trying it at home. This week, I’m giving you another one of my mom’s famous recipes. I don’t remember when she started making this, but I know that it was requested at every single get together for as far back as I can remember.

It is a perfect recipe for summer cookouts, but I’ve made it year round (including this Easter since Brian’s cousin requested them). They are super simple to make, and don’t require any cooking. Plus, you can do most of the work the day before you serve them, making them even easier for big events.

Here we go.

Here’s what you’ll need:

• 1 package of flour tortillas (I get the big burrito ones, but any size work. I’ve even done the spinach or tomato ones)
• 1 package cream cheese at room temperature (you can cheat and use low fat cream cheese- it doesn’t affect the taste in this recipe)
• 1/3 mayonnaise
• Fresh minced garlic (usually about 2 cloves or so)
• 1/4 cup green onion, sliced small
• 1 package chopped frozen spinach, thawed and drained well

Here’s what you need to do:

1. Beat the cream cheese, mayo, garlic, and green onions with an electric mixer until well blended. Gently fold in the chopped spinach.

 
2. Spread a thin layer of the mixture on each tortilla, making sure to go all the way to the edges.

3. Then, just roll them up! Make sure to start from one edge and roll tightly, but not so tightly that you push all the filling out. It’s hard to explain in words- just make sure that there aren’t any big air pockets and that your filling is evenly dispersed. I just lay them out on a platter as I finish each one.

4. When you have them all rolled, stick them in the fridge overnight. If you need them the same day, make sure you at least give them a few hours in the fridge to firm up- it makes them much easier to cut! I pretty much always make them the day before.

5. Then, just pull them out and slice! I typically do about a 3/4 inch cut- the most important thing is to make sure they are all even when you arrange them on a platter. I also usually cut off the ends since they don’t look as nice (plus, they make a great snack for the chef)!

And that’s it. For such a simple recipe, I’m still amazed at how fast they go every time I make them. I’d love to hear your results if you try them at home!

In the meantime, do you all have a go-to party recipe? I’m always looking to add more to my list!