Italian Salami Roll Ups

I like to make the spread a couple of days before I need it, and refrigerate.  That gives the flavors time to blend nicely.  Assemble these the night before and refrigerate.  They'll hold together nicely when cut.

Spread:
8 oz cream cheese, room temperature
1/3 cup sun dried tomatoes in oil
3/4 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder

1/2 lb salami, sliced 1/4" thick
Handful fresh spinach, clean and dry
12 flour tortillas

Place the tomatoes in a food processor and chop very small.  Add the cream cheese, seasonings, and anchovy paste.  Pulse until well combined.  Store in an airtight container in the refrigerator until needed, or spread a generous portion on a tortilla, top with one layer of spinach and one layer of salami.  Roll up and wrap tightly in plastic wrap.  Refrigerate overnight, or at least 2 hours.  To serve, unroll from the plastic and slice into bit size pieces.