Spinach and Bacon Pinwheels

Cook the spinach in boiling water for 8-10 minutes, then drain thoroughly. Once cool enough to handle, squeeze out every bit of moisture with your hands — this is crucial for preventing soggy rolls.

In a large bowl, mix the squeezed spinach with cream cheese, mayo, green onions, garlic, crumbled bacon, and water chestnuts if using. Season with salt, pepper, and cayenne to taste.

Warm each tortilla briefly in a dry skillet over medium heat until pliable, about 30 seconds per side.

Spread one-third of the filling evenly over each warmed tortilla, leaving a 1/2-inch border. Roll tightly and wrap individually in plastic wrap.

Chill the wrapped rolls for at least 2 hours or up to 4 hours until firm — this makes slicing clean and easy.

Preheat your oven to 400°F. Remove plastic wrap and trim the uneven ends from each roll.

Slice each roll diagonally into 3/4-inch thick pinwheels and arrange on a baking sheet.

Bake for 12-15 minutes until heated through and lightly golden.