Pinwheels

10 ounces Frozen spinach, chopped

2 tablespoons Butter

2 1/2 cups Fresh mushroom, chopped

1 cup Onion, finely chopped

1 tablespoon All-purpose flour

1/2 teaspoon Salt

1/2 teaspoon Dried oregano, crushed

1/2 teaspoon Lemon juice, bottled

1/8 teaspoon Garlic powder

1/4 cup Parmesan cheese, grated

1 Each egg white

1 tablespoon Water

1. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese and carrots; set aside to cool.

2. Spread tortillas with the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture.

3. Slice logs into 6 slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 250 degree F oven about 10 minutes or until golden brown. Transfer to wire racks; let cool.

Makes 18 pinwheels.

Make-Ahead Tip: Prepare and slice pinwheels; place in freezer-safe containers, placing a double thickness of waxed paper between layers. Seal, label, and freeze up to 3 months. To serve, bake as directed.