Ingredients
Scale
- 10 (8-inch) flour tortillas
- 1 lb frozen chopped spinach, thawed and squeezed dry
- 1 small red onion, finely chopped
- 1/2 jar roasted red peppers, drained and chopped
- 1/3 jar kalamata olives, chopped
- Handful fresh parsley (optional)
- 4 oz crumbled feta cheese
- 8 oz shredded mozzarella
- 1 teaspoon dried oregano
Instructions
- Thaw spinach and squeeze out excess moisture.
- Chop onion, roasted red peppers, olives, and parsley.
- Mix spinach, cheeses, oregano, and chopped vegetables in a bowl.
- Heat a skillet over medium heat.
- Place a tortilla in the skillet, add about 1/2 cup filling to one side, and fold.
- Cook 3–4 minutes per side until golden and cheese melts.
- Repeat with remaining tortillas.
- Cut into wedges and serve warm.
Notes
- Can be frozen before cooking and reheated directly from frozen.
- Cook on lower heat when frozen to ensure even melting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Vegetarian