See Also: Roasted Garlic and Spinach Spirals(recipes)
Roasted partridge with garlic jus and spinach with nutmeg(recipes)
Spinach-Garlic Pasta with Garlic-Onion Sauce(recipes)
Sauteed Spinach With Garlic(recipes)
Roasted Garlic Hummus(recipes)
Chicken with roasted garlic(recipes)
Stir-Fried Spinach with Garlic(recipes)
Roasted Garlic Spread with Three Cheeses(recipes)
Rosemary and garlic-roasted leg of lamb(recipes)
Roasted Herb & Garlic Tenderloin(recipes)

informidable (iou) and Roasted Garlic and Spinach Spirals (recipes)


informidable (iou)



informidable adjective. rare. L17.
[from IN-3 + FORMIDABLE.]
Not formidable, not to be feared.

Roasted Garlic and Spinach Spirals (recipes)


Roasted Garlic & Spinach Spirals

Yield: Makes 10 servings



Ingredients:



1whole head fresh garlic

3cups fresh spinach leaves

1can (15 ounces) white beans, rinsed and drained

1teaspoon dried oregano leaves

1/4teaspoon black pepper

1/8teaspoon ground red pepper

7(7-inch) flour tortillas









Preparation:





1.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.2.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.3.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.*For best results, at this point, cover tortilla rolls and refrigerate 1 to 2 hours before slicing.









Nutritional Information:







Serving Size: 4 spirals







Sodium

293 mg







Protein

6 g







Fiber

1 g







Carbohydrate

25 g







Saturated Fat









Total Fat

2 g







Calories from Fat

13 %







Calories

139









Dietary Exchange:







Starch

1-1/2







Vegetable

1