Here's another family friendly meal for you that will please all palates. I found this recipe in Family Fun Magazine and decided to give it a whirl. I added some shredded chicken to the hub's meal for some added protein. He said it was a nice touch! The result was 6 thumbs up in our household :).
- 6 tsp. olive oil
- 1 9-ounce bag of baby spinach
- 1/2 cup finely chopped onion
- 1/2 cup minced scallions
- 2 tsp. minced garlic
- 1 large egg
- 1/2 tsp. salt
- 1/2 tsp. pepper
- pinch of nutmeg
- 2 T minced fresh parsley (I used dried and only used 2 tsp.)
- 2 T minced fresh dill (I'm not a fan, so I omitted this ingredient)
- 2/3 cup crumbled feta
- 4 tortillas
- 3/4 cup shredded mozzarella
Heat your oven to 425 degrees. Warm a large nonstick skillet over medium heat. Add 2 tsp. of oil swirling it to coat the pan. Add the spinach (in batches if needed) and saute it until it is just wilted. Transfer the spinach to a plate to cool.
Add another 2 tsp. of oil to the skillet and saute onions, scallions, and garlic until they have softened. Let cool in the pan for about 10 mins.
Lightly beat an egg in a medium bowl, then whisk in salt, pepper, nutmeg, dill, and parsley. Stir in the cooled onion mixture. Gently squeeze handfuls of spinach over the sink to remove the excess moisture. Add the spinach to the bowl, then add feta, stirring gently.
Brush a large baking sheet with 1 tsp of oil. Arrange the tortillas on a work surface. Sprinkle a generous tablespoon of the mozzarella over half of each tortilla - you can eye this! Top the mozzarella with a quarter of the spinach mixture, distributing it evenly and leaving a thin border at the edge. Sprinkle another tablespoon of mozzarella over the spinach. Fold each tortilla in half and place on baking sheet. Brush the tops and edges with a little olive oil.
Bake on the top rack for 10 minutes. Make sure they cool a little before serving.
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