Ingredients:

  • 2 large (10-inch) Flour Tortillas
  • 1 cup (112g) Shredded Mozzarella Cheese
  • 2 cups (60g) Fresh Baby Spinach, chopped and firmly squeezed dry
  • 1/2 cup (75g) Feta Cheese, crumbled
  • 1/4 cup (40g) Red Onion, thinly sliced
  • 1/2 tsp (1g) Dried Oregano
  • 1/4 tsp (0.5g) Black Pepper
  • 1 tbsp (14g) Unsalted Butter

Instructions:

  1. In a large mixing bowl, combine the chopped and squeezed spinach, crumbled feta, diced red onion, dried oregano, and black pepper. Toss thoroughly until the feta is evenly distributed throughout the mixture.
  2. Lay the flour tortillas flat on a clean surface. Sprinkle 1/4 cup of mozzarella cheese over exactly one-half of each tortilla to create a moisture barrier.
  3. Distribute the spinach-feta mixture evenly over the mozzarella layer on both tortillas. Sprinkle the remaining mozzarella over the filling, then fold the tortillas in half to create a half-moon shape.
  4. Heat butter in a large non-stick skillet over medium-low heat until shimmering.
  5. Cook for 2–3 minutes, pressing down gently with a spatula, until the bottom is mahogany-brown. Carefully flip and cook for an additional 2 minutes until the internal cheeses are molten and the crust is shattering-crisp.
  6. Remove from heat, let rest for 1 minute, and slice into wedges using a pizza cutter.