Smoked Salmon Pinwheels

1	package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
1	tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
4	flour tortillas (8 to 10 inches in diameter)
1	package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16	spinach leaves
16	strips (about 5x1/4 inch) red bell pepper

1.	Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2.	Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3.	To serve, cut into 1-inch pieces. Place cut side up on serving platter. Smoked Salmon Pinwheels