10 ounces frozen spinach
1/2 cup Newman's Own® Parmesan and Roasted Garlic Dressing
1 cup crumbled feta cheese
fresh black pepper, to taste
1/2 cup bread crumbs
corn oil for frying
8 flour tortillas
1 jar Newman's Own® All-Natural Bandito Salsa Tequila Lime
Special equipment: toothpicks
Defrost frozen spinach and squeeze dry with paper towel. In a mixing bowl, mix spinach with salad dressing, feta, egg, black pepper and breadcrumbs.
In 5-quart Dutch oven, heat corn oil over medium-high heat. Spoon a scant 3/4 cup of spinach mixture onto each tortilla. Fold one edge of tortilla over filling; fold in sides and roll tortilla. Secure ends and middle of tortilla with toothpicks.
Place tortilla in hot oil; fry 1 to 2 minutes, turning once, until browned. Remove from oil; drain on paper towels. Repeat with remaining tortillas and spinach.
Cut each tortilla roll into 4 pieces, arrange on a platter with a bowl of salsa for dipping.
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