1 pkg. (10 oz.) frozen chopped spinach, thawed
1 lg. pkg. (8 oz.) Neufchatel (light cream) cheese or cream cheese
2 tbsp. prepared horseradish
1/8 tsp. ground allspice
1/8 tsp. ground pepper
6 flour tortillas (7" wide)
3/4 lb. thinly sliced cooked ham
1/4 c. thinly sliced green onion (optional)

Press spinach firmly with the back of a spoon to remove excess moisture.

In a bowl mix spinach, cheese, horseradish, allspice and pepper. Divide spinach mixture evenly among each of 6 tortillas. With a spatula, spread spinach mixture to cover tortillas evenly. Divide ham into 6 equal portions. Place 1 portion of ham on each tortilla, covering spinach mixture. Sprinkle with green onions (onions get strong if held more than 4 hours).

Roll each tortilla tightly to encase filling. (If made ahead, cover airtight and chill up to overnight.) To serve, using a sharp knife, cut each tortilla diagonally into 4 equal slices.

Serves 6.