6 rice tortillas
10 ounces of frozen chopped spinach, thawed.
1 cup of yogurt (plain)
½ cup grated mozarella
½ cup of green onions, chopped.
½ cup of fresh parsley, chopped.
3 tbs lemon juice.
Pinch of dried dill.
Drain the spinach until it is almost dry.
Combine with yogurt, cheese, onions, parsley, lemon and dill.
Spread 1/6th of the spinach mixture onto each tortilla, going right to the edges.
Roll the tortilla up and fasten with a tooth pick.
Refrigerate at least 2 hours.
Slice into ½ inch pinwheels.