Directions

• Wash the spinach and cook until wilted. Squeeze out as much of the water as you can (the spinach might be hot, so place in a cloth-lined sieve and press down with a large bowl). Put it into a large bowl.
• Add the chopped scallions/spring onions, dill and feta to the bowl. Mix well.
• Heat skillet/frying pan on medium-high. Spread half of your spinach mixture over two of the tortillas and top with the other two. Press down a little then lightly brush one side with olive oil. Place oil-side down on pan. While the first side is cooking, lightly brush the other side with olive oil and turn over when browned.
• Slice each round into six and enjoy!