Whole Wheat Tortillas with "Spanikopita" Filling

This is healthy take on spanikopita which is traditionally made with phyllo dough. You can lighten it up even more by cutting back on the feta by half. Both Asher and Elie loved it; it's a great way to get your kids to eat spinach.

• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
• 2 tablespoons chopped fresh dill
• 1 tablespoon all-purpose flour
• 2 (4 ounce) packages feta cheese, crumbled
• 4 eggs, lightly beaten
• salt and pepper to taste
• 2 large whole wheat tortillas
  

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
3. Place a tortilla on the bottom of a lightly greased pie plate. Spread mixture evenly over tortilla and place the second tortilla on top.
   
4. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.