Spinach Cream Cheese Tortilla Pinwheels Skillet
Soft flour tortillas filled with cream cheese and fresh spinach, rolled into pinwheels, then baked in a skillet under marinara sauce and melted mozzarella until bubbly and golden.
Equipment
- 1 | Cast-iron skillet | or oven-safe dish
- 1 | Knife | serrated preferred
- 1 | Spatula or butter knife | for spreading
- 1 | cutting board |
Ingredients
- INGREDIENTS
- 4 | | large flour tortillas |
- 8 | oz | cream cheese | softened
- 2 | cups | fresh spinach leaves |
- 1 | cup | marinara sauce |
- 1 1/2 | cups | shredded mozzarella |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
Instructions
- Soften cream cheese and season with salt and pepper.
- Spread cream cheese evenly over each tortilla.
- Top with an even layer of fresh spinach leaves.
- Roll each tortilla tightly into a log.
- Slice the logs into 1-inch pinwheels with a serrated knife.
- Arrange pinwheels cut-side up in a cast-iron skillet.
- Spoon marinara sauce over the tops and sprinkle with mozzarella.
- Bake at 375°F or cook on medium heat 12-15 minutes until cheese is melted and bubbly.
- Tip: Press spinach gently into the cream cheese so it stays in place while rolling.
Notes
Store leftovers covered in the fridge up to 3 days.
Reheat in a 350°F oven for 10 minutes to restore texture.
Assemble pinwheels ahead and refrigerate unbaked for up to 24 hours.
Use gluten-free tortillas if needed.
Reheat in a 350°F oven for 10 minutes to restore texture.
Assemble pinwheels ahead and refrigerate unbaked for up to 24 hours.
Use gluten-free tortillas if needed.