See Also: Roasted Garlic and Spinach Spirals(recipes)
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Spinach-Garlic Pasta with Garlic-Onion Sauce(recipes)
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polyglot (iou) and Roasted Garlic and Spinach Spirals (recipes)


polyglot (iou)



polyglot adjective & noun. M17.
[French polyglotte from Greek poluglottos, formed as POLY- + glotta tongue.]
A. adjective.
That speaks, writes, or understands many or several Languages. M17.
Of or relating to many Languages; written in many or several Languages; characterized by the use of (elements derived from) a plurality of Languages. L17.
b. noun.
A person who knows several Languages. M17.
a. A book (esp. a bible) in several Languages. M17.
b. A mixture of several Languages. rare. E18.
poly'glottal adjective = POLYGLOT adjective M19.
poly'glottic adjective = POLYGLOT adjective E19.
polyglottism noun polyglot character; use of or acquaintance with many Languages: L19.
poly'glottous adjective = POLYGLOT adjective M19.

Roasted Garlic and Spinach Spirals (recipes)


Roasted Garlic & Spinach Spirals

Yield: Makes 10 servings



Ingredients:



1whole head fresh garlic

3cups fresh spinach leaves

1can (15 ounces) white beans, rinsed and drained

1teaspoon dried oregano leaves

1/4teaspoon black pepper

1/8teaspoon ground red pepper

7(7-inch) flour tortillas









Preparation:





1.Preheat oven to 400°F. Trim tops off garlic; discard. Moisten head of garlic with water; wrap in foil. Bake 45 minutes or until garlic is soft; cool.2.Meanwhile, rinse spinach leaves; pat dry with paper towels. Remove stems; discard. Finely shred leaves by stacking and cutting several leaves at a time. Place in medium bowl.3.Remove garlic from skin; place garlic in Food processor. Add beans, oregano, black pepper and red pepper to Food processor. Cover; process until smooth. Add to spinach; mix well. Spread mixture evenly onto tortillas; roll up jelly-roll style.* Trim 1/2 inch off ends of rolls; discard. Cut rolls into 1-inch pieces. Transfer to serving plates; garnish, if desired.*For best results, at this point, cover tortilla rolls and refrigerate 1 to 2 hours before slicing.









Nutritional Information:







Serving Size: 4 spirals







Sodium

293 mg







Protein

6 g







Fiber

1 g







Carbohydrate

25 g







Saturated Fat









Total Fat

2 g







Calories from Fat

13 %







Calories

139









Dietary Exchange:







Starch

1-1/2







Vegetable

1