Baked Spanakopita Tortilla
Use fresh or well-thawed, well-drained spinach to prevent sogginess; squeeze out excess moisture if using frozen spinach. For a crispier exterior, place the wrapped tortilla seam-side down and bake on a preheated sheet or use a light spray of oil on the outside. Substitutions: use a whole-wheat or gluten-free tortilla as desired; swap some feta for more cottage cheese for a milder, creamier filling. Best served immediately for maximum crispness; if storing, refrigerate up to 1 day and re-crisp in a hot oven or toaster oven.
Time: Prep: 10 mins, Cook: 20 mins, Total: 30 mins
Servings: 1
Ingredients
- Tortilla
- Spinach
- Feta cheese
- Cottage cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Combine spinach, feta cheese, and cottage cheese in a bowl.
- Place the mixture in the center of a tortilla and fold or roll to enclose.
- Bake on a sheet pan until the tortilla is golden and crispy, about 15–20 minutes. Serve hot.