If spanakopita had a quick weeknight alter ego, this Spinach Feta Tortilla Wrap would be it. We take the beloved filling of Greece’s iconic spinach pie — wilted spinach, crumbled feta, fragrant dill, and a hint of spring onion — and wrap it all up in a toasted flour tortilla that goes golden and crispy in minutes. The technique is borrowed directly from traditional spanakopita: we cook out all the moisture from the spinach first, so you get a perfectly cohesive filling with crispy, shattery edges — not a soggy wrap. It’s satisfying, vegetarian, and deeply, recognizably Greek.

Looking for easy dinner ideas? Try Eggs and Tomatoes, Greek Sausage Sheet Pan Dinner, or Orzo with Spinach and Feta for an easy Greek-inspired dinner that’s perfect for sharing.

Stack of crispy spinach and feta tortilla wraps spanakopita style with fresh oregano on parchment paper.

Overview

Why you will love Spinach Feta Tortilla Wrap

All the spanakopita flavor, none of the fuss. No phyllo to layer, no oven to preheat for an hour — just the filling you love, ready in 30 minutes.
Seriously crispy edges. The four-triangle fold creates multiple layers that toast up golden and shatteringly good in a hot pan.
Make-ahead friendly. The spinach-feta filling can be prepared the night before, making this an effortless weeknight meal.
Crowd-pleaser for kids and adults alike. A hand-held format that everyone loves — serve it with tzatziki and watch it disappear.

For another easy weeknight chicken dinner, my Greek Chicken Meatballs are just as comforting and freezer-friendly.

Key Ingredients

Spinach and herbs, an egg and a lemon, feta cheese, tortillas and olive oil gathered on a wooden surface for making spinach and feta tortilla wraps.

Spinach – Fresh gives the best texture and color. If using frozen, thaw it completely and squeeze every drop of water out before cooking, excess moisture will make your wrap soggy and impossible to fold cleanly.
Dill – Fresh dill is essential here for that authentic spanakopita flavor. If you only have dried, use 1 teaspoon and add it at the end of cooking (not the beginning).
Fresh herb leaves – I love adding these when I have them on hand. A few fresh oregano leaves bring lovely earthy notes that feel very Greek, and fresh basil works beautifully too. Totally optional, but a nice touch.
Feta – Use Greek PDO feta packed in brine — it’s tangier, creamier, and has a proper crumble. Avoid pre-crumbled feta in bags, which tends to be dry and bland. Can’t find it? Bulgarian feta is a solid substitute.
Lemon — You’ll need one fresh lemon for both the juice and the zest. The juice adds a bright Mediterranean tang, while the zest brings an extra layer of citrus flavor without any added liquid. Fresh is the way to go here, bottled lemon juice just won’t give you the same brightness.
Breadcrumbs – Just one tablespoon, but it does important work, absorbing any residual moisture from the spinach and helping the filling bind together nicely. Plain breadcrumbs work best here. You can also make your own in seconds by pulsing any leftover bread in a food processor.
Egg Yolk -Adds richness and helps the filling hold together inside the wrap. You can leave it out for a fully vegan version, though the filling will be slightly looser.
Tortillas – Large (10-inch/25 cm) flour tortillas work best. They’re pliable and fold without cracking. Whole wheat tortillas work beautifully if you prefer.

If you love Greek traditional pies, try my Authentic Spanakopita made with fresh spinach and feta.

Step by step

Fresh spinach wilting in a pan with dill and oregano for spanakopita tortilla wrap filling

Heat the olive oil in a large non-stick pan over medium heat. Add the spring onions, and sauté until softened and fragrant. Add the spinach in batches and saute until fully wilted and all liquid has evaporated. Don’t rush — this is the key step.
Remove from heat , add the dill and any herbs if using stir and allow to cool for at least 15 minutes.

Crumbled Greek feta cheese and egg yolk added to cooled spinach filling for spanakopita tortilla wraps, with lemon zest

Once cooled, stir in crumbled feta, egg yolk, lemon zest, and juice from half a lemon.

Breadcrumbs added to spinach and feta filling for spanakopita style tortilla wraps

Add the breadcrumbs. Mix until combined. Taste and adjust seasoning, add more lemon juice if you like.

Four step by step photos showing how to fold a spanakopita tortilla wrap — filling the quarters, then folding into a compact triangle

Lay a tortilla flat. Cut from the center point straight down to the bottom edge only — creating four equal quarters without cutting all the way through. Add about two heaping tablespoons of filling to each of the top quarters, leaving a small border. Don’t overfill.
Fold in sequence: bottom-left up to top-left → across to top-right → down to bottom-right. You’ll have a compact, layered triangle.

Folded spinach feta tortilla wrap placed seam side down in a buttered cast iron skillet

Heat a non-stick pan over medium-low with a knob of butter. Place the wrap seam-side down.

Spanakopita tortilla wrap toasting in a cast iron pan until golden brown and crispy

Cook 2–3 minutes per side until deep golden and crispy. Press gently with a spatula. Watch carefully, it can burn fast. Serve immediately with a generous spoonful of tzatziki and a squeeze of lemon.

Spanakopita tortilla wraps cut open showing spinach and feta filling, served on parchment paper

For another quick weeknight dinner, my Greek Chicken Wrap with Charred Tomatoes & Sweet Garlic is easy and freezer-friendly.

Tips for Success

Cool the filling completely. This is the single most important step. A warm filling steams the tortilla from inside, making it impossible to get a crispy result. Give it at least an hour at room temperature, or 30 minutes in the fridge.
Don’t overfill. Add filling among the top two quarters of the tortilla, keeping it thin and even. Overfilling means the filling spills out when you fold, and the wrap won’t press flat in the pan.
Seam-side down first. Always start the wrap seam-side down in the pan — this seals the fold before you flip it, keeping everything neatly inside.
Low and slow on the heat. Medium-low is your friend. The tortilla goes from golden to burnt very quickly — don’t walk away, and press gently with a spatula for even contact with the pan.
Butter vs. dry pan: A dry non-stick pan gives you a matte, toasted finish. A small knob of butter gives you a richer, deeper golden crust. Both are delicious — try it both ways and decide.

Serving suggestions

Classic pairing: Thick tzatziki and lemon wedges — the cool, garlicky yogurt against the hot crispy wrap is the combination.
Make it a meal: Serve alongside a simple Greek horiatiki salad — ripe tomatoes, cucumber, kalamata olives, red onion, and a drizzle of olive oil.
Light dinner option: Pair with a cup of tomato-chicken soup or a bowl of creamy hummus and warm pita for dipping.
Party platter: Slice each wrap into thirds and serve as appetizers. They look beautiful on a board alongside olives, cherry tomatoes, and stuffed peppers.

Storage

Store leftover filling in an airtight container in the fridge for up to 3 days.
Assembled but uncooked wraps can be refrigerated for up to 24 hours — great for meal prep.
Cooked wraps are best eaten fresh; they soften as they sit.
The filling (without egg yolk) can be frozen for up to 1 month.

Reheating

Best method: Reheat in a dry non-stick pan over medium-low, 2 minutes per side — restores the crispiness beautifully.
Oven: 180°C / 350°F for 8–10 minutes on a rack, uncovered.
Avoid the microwave — it steams the tortilla and makes it rubbery.