16 (8 inch) flour tortillas
1 pound deli turkey, thinly sliced
spinach leaves, washed and dried, stems removed

Beat the cream cheese until smooth and gradually blend in the sour cream. Stir in the dry spinach mix, and blend well. Do this step a day ahead if possible for best results.

To prepare the roll-ups, spread the spinach mixture over 3/4 of the tortilla. Don't get too crazy with it; you don't need a whole lot.

Place two or three slices of turkey (depending on the size) over the spinach mixture. Then place three spinach leaves on top. Use more if your leaves are small. Start rolling the tortilla from the bottom, rolling as tightly as possible. If any of the filling squishes out, wipe it off with a paper towel. (And then remember the part about how I told you not to get too crazy with it!)

Slice the tortilla into 1 inch pieces, discarding the ends. (Or eating the ends to make sure everything tastes all right!) I've found that a serrated knife works best.

You should be able to get 6 good slices from each tortilla.

If you're not ready to put them on the serving platter yet, store them in an airtight container with waxed paper in between the layers. These will keep in the refrigerator for several days, but I'd make them either the day of, or the day before the party.

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