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Baked Spanakopita Tortilla

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A quick and easy twist on traditional spanakopita made with flour tortillas instead of phyllo dough. This baked dish features a savory spinach and feta filling with a golden, slightly crispy tortilla crust.

Ingredients

  • 4 large flour tortillas
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a round or square baking dish.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
  3. Add spinach and cook until wilted. Remove from heat and cool slightly, then squeeze out excess moisture.
  4. In a bowl, mix spinach mixture with feta, ricotta, eggs, dill, parsley, salt, and pepper.
  5. Place one tortilla in the bottom of the baking dish and spread a portion of the spinach filling evenly over it.
  6. Layer with another tortilla and repeat until filling is used, finishing with a tortilla on top.
  7. Brush top tortilla lightly with remaining olive oil.
  8. Bake 25–30 minutes until golden and center is set.
  9. Cool 10 minutes before slicing and serving.

Notes

  • Thoroughly squeeze spinach to prevent sogginess.
  • Whole wheat or gluten-free tortillas may be used.
  • Store leftovers refrigerated for up to 4 days.
  • Reheat in oven for best texture.
  • Frozen spinach may be substituted if fully thawed and drained.

Nutrition

Find it online: https://thefamilycooking.com/baked-spanakopita-tortilla/