Lavash Pinwheels

My last recipe was inspired by Geets. This one comes from her better half, John. He made these rolls eons ago, borrowing from his sisters Jeanette and Annabelle. They in turn made them by the dozens at their deli Amelia's in California. The deli is history but thankfully lavash rolls live on. 

Making them is one easy task. All you need is cream cheese, fresh spinach, roasted red peppers and artichoke hearts. And some good lavash bread. Lavash is a flatbread, soft and easy to manipulate. Mine comes from Trader Joes . I start with layering the lavash with softened cream cheese. I prefer whipped cream cheese as it has an airy quality. Use regular cream cheese if you like. Spinach leaves comprise the second layer. Red pepper slices go on next, followed by artichoke hearts. Since lavash is such a pliable bread, rolling the wrap tightly is an easy job. I let the rolls firm up in the fridge until ready to cut. Saw the rolls into half inch slices and nibble away. Delicious!



LAVASH PINWHEELS
Serves 6-8 as appetizers
VG, EF


4 Lavash flatbread sheets
1 16 oz tub whipped Cream Cheese or regular Cream Cheese 
3 cups baby Spinach leaves
1 jar roasted Red peppers, drained well
1 jar marinated Artichoke Hearts, drained well


Bring cream cheese to room temperature. It is easier to spread when soft.

Place a lavash sheet on a flat surface.

Use a spatula to spread 2 generous tablespoons of cream cheese on lavash. Make sure you cover the entire sheet going all the way to the outer edges.

Cover the cream cheese with spinach leaves. Make one layer. If you like spinach feel free to put a second layer of spinach.

Place strips of well drained red pepper pieces at the bottom end of the lavash.

Top with artichoke hearts.

Start rolling the lavash tightly. Start at the end with the peppers and artichokes making sure to make a tight roll. Roll the lavash all the way to the top. Keep aside.

Repeat with the other 3 lavash sheets.

Refrigerate for a few hours or until you are ready to slice the rolls.

Cut them by trimming the ends off. Save these for a snack for you. Then cut the rolls into 1/2 inch slices as appetizers. 

Or cut the roll into 4 equal portions and pair with soup or salad. They make an excellent companion to either.

These pinwheels make a splash at a community brunch. Finger foods are always fun.

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