This is great to make ahead and have ready in the freezer to shock and amaze unexpected guests!


½ cup shredded carrots
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.

Cook’s Notes
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. 

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