Spinach Feta Tortilla Wrap (Spanakopita-Style)

A crispy pan-toasted wrap filled with classic Greek spinach and feta — weeknight dinner, sorted.

Course Appetizer-snack, Snack

Cuisine Greek

Prep Time 20

Cook Time 10

Servings

Calories 382kcal

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.
¼ cup extra virgin olive oil, 1 lb fresh spinach, 2 scallions, ½ bunch fresh dill, sea salt, freshly ground black pepper
Once cooled, stir in crumbled feta, egg yolk, lemon zest, and juice from half a lemon. Add the breadcrumbs and mix.
1 breadcrumbs, 5 oz Greek feta, 1 egg yolk, 1 lemon
Place the tortilla on a flat surface. Cut a slit from the center to the bottom edge.
4 large flour tortilla
Divide into four sections and add filling to the top two, leaving a small border.
Fold bottom-left up, over to top-right, then down to form a triangle.
Heat a nonstick pan over medium-low heat. Add a tablespoon of olive oil.
Cook the wrap for 2–3 minutes per side, until golden and crisp.
1 tablespoon butter
Slice diagonally and serve immediately with a generous spoonful of tzatziki and a squeeze of lemon.
tzatziki or thick Greek yogurt

Heat tip: Medium-low is non-negotiable. The tortilla can go from perfectly golden to burnt in under a minute. Stay at the pan.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.