Filter
Reset
Sort ByRelevance
Shelly Exel-Miles
Wrap with spinach, feta cheese and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Place the tortillas in a warm oven or non-stick pan to make them warm and supple.
-
Thaw the spinach according to the instructions on the packaging in the microwave or in a pan. Press the moisture from the spinach in a sieve.
-
Stir fry the spinach with the chopped olives in the olive oil.
-
Scoop the honey, paprika, pepper, salt and feta through.
-
Roast the pine nuts in a dry, hot frying pan until golden brown.
-
Divide the spinach filling over the tortillas. Fold them into a point-shaped bag. Serve them upright in glasses or in tall containers and sprinkle the pine nuts over the filling.
-
Serve with a tomato salad.
-
20 minMain dishwinter carrot, sunflower oil, Red onion, fresh green beans, lemon, tahini sesame paste, mild yogurt, canned chickpeas, salmon fillet, arugula,chickpea salad with salmon
-
20 minMain dishcouscous, minced beef, shawarma spices, shallot, fresh mint, freshly ground pepper, oil,african couscous burger
-
15 minMain dishfine mie, steak, (sunflower oil, Thai wok vegetable, Thai herbal wok vegetable, coconut milk light, fish sauce, seroendeng,thai wok dish with steak
-
15 minMain dishgarlic, peanut oil, yellow rice, chicken broth tablet, water, salami sausages, surimisticks, snoepto, fine broad beans in tin,camping paella
Nutrition
420Calories
Fat32% DV21g
Protein30% DV15g
Carbs13% DV40g
Loved it