Yields: 28 Pinwheels
Sauté spinach until wilted, chop and set aside. Soften cream cheese and stir together with chopped spinach and grated Parmigiano Reggiano.
Spread 1/4 of cream cheese, spinach and cheese mixture onto each large flour tortilla. Spread roughly 1/3 cup of Barilla Sun-Dried Tomato Pesto on top of cream cheese mixture, being sure to spread to edges.
Tightly roll each flour tortilla and cut with a serrated knife. Keep refrigerated until ready to serve. Enjoy!