Spinach and Feta Flatbread Tortilla
A warm tortilla folded with sautéed spinach, creamy feta, herbs, and garlic — similar to a Greek spanakopita but much quicker and lighter. It’s crispy on the outside, soft and cheesy inside, and takes less than 10 minutes.
⏱ Time
Prep: 5 minutes
Cook: 5–7 minutes
Total: 10–12 minutes
Ingredients
For the Filling
1 cup fresh spinach, chopped
¼ cup feta cheese, crumbled
1 tbsp cream cheese or yogurt (optional, for creaminess)
1 tsp olive oil
1 small garlic clove, minced (or ⅛ tsp garlic powder)
Pinch of salt & black pepper
1 tbsp fresh dill or parsley (optional but delicious)
For the Flatbread
1 large tortilla or flatbread
1–2 tsp olive oil for toasting
Instructions
1. Sauté Spinach
Heat 1 tsp olive oil in a pan.
Add garlic, sauté 10 seconds.
Add spinach and cook 1–2 minutes until wilted.
Season lightly with salt & pepper.
Remove from heat and cool slightly.
2. Make the Filling
In a small bowl, combine:
Cooked spinach
Feta
Optional cream cheese/yogurt
Dill or parsley
Mix to make a thick, cheesy spinach filling.
3. Assemble
Lay tortilla flat.
Spread filling on half of the tortilla.
Fold it over like a quesadilla.
4. Cook
Heat a little oil in a pan.
Cook tortilla on medium heat 2–3 minutes per side until golden and crisp.
5. Serve
Cut into wedges and enjoy warm!
Tips
Add mozzarella for extra melty cheese.
Add sun-dried tomatoes for a Mediterranean touch.
Use whole-wheat or spinach tortillas for a healthier version.
Add scrambled egg to turn it into a breakfast wrap.
❓ Frequently Asked Questions FAQs
Can I use frozen spinach?
Yes! Squeeze out all water before mixing.
Can I bake it instead of pan-cooking?
Bake at 375°F (190°C) for 8–10 minutes.
Can I meal-prep it?
Make filling ahead; assemble & toast when ready to eat.
Nutritional Information
Calories: 260–320
Protein: 10–12g
Carbs: 24–28 g
Fats: 14–18g