You know what’s tricky about Lenten Fridays with a toddler? Lunch.
He is, in general, really good about eating whatever we’re eating for dinner. I’m one of those mean moms with an “eat it or go hungry” policy. But, lunch is another story. I usually let him pick his own lunch and that means we have a healthy rotation of dinosaur chicken nuggets and cold cuts. So far, Lenten Friday lunches have meant PB&J. For both of us.
I wasn’t sure how this would go over, but I was actually pleasantly surprised. Jake ate half of his quesadilla before declaring he didn’t like it and requesting something else. Half of a spinach-filled, whole wheat wrap? I’ll take it.
And, I loved these so I was happy to steal the rest of his. Serve with tzatziki or sour cream for dipping. We added some olives on the side for a light lunch. If this was dinner, I would have opted for a Greek salad or hummus and veggies to round out the meal!
1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup diced white onion
1 clove garlic
7 cups baby spinach, chopped
Salt and pepper, to taste
1/4 cup feta crumbles
1/4 cup shredded Parmesan
1/4 cup fresh dill, chopped
4 flour tortillas
In a skillet over medium heat, melt the butter and add the olive oil. Add in the onion and cook for 3-4 minutes. Add in the garlic and spinach and cook for another 3-4 minutes, until spinach is cooked down a bit. Add salt and pepper to taste. Transfer mixture to a bowl and pop it in the fridge.
In a bowl, mix together the egg, feta, Parmesan, and dill until thoroughly combined.
When the spinach mixture is cool enough to handle, squeeze out any remaining liquid and add the spinach to the cheese mixture. Combine well.
Divide the mixture evenly between 4 tortillas. Fold each in half and fry over low heat for 6-8 minutes, flipping halfway.
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