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A recipe so I can bookmark it: Stuffed Spinach Ricotta tortillas
This makes 10-12.
15 oz ricotta cheese, 1 large package of frozen spinach, a container of feta cheese, spaghetti sauce or pesto sauce, cheese for topping. Spices: garlic, onions, basil, oregano, salt, pepper. I used low carb whole wheat tortillas for the shells.
Nuke the spinach and drain thoroughly when it is cooled. Meanwhile, put about a tablespoon of dried garlic and a tablespoon of dried onions in the ricotta so they rehydrate. When the spinach is cool and drained, mix gradually with the ricotta, about half the feta cheese and the spices.
Grease a baking pan and stuff the tortillas with the mixture. I would suggest the rolled side up, since it's easier to eat them as tortillas as long as you don't put too much sauce on them. Top either with pesto + the remaining feta, or or light layer of spaghetti sauce and cheddar. 350 for 30 minutes; 20 covered with aluminum foil and ten uncovered (maybe a bit longer if you're not using feta).
This makes 10-12.
15 oz ricotta cheese, 1 large package of frozen spinach, a container of feta cheese, spaghetti sauce or pesto sauce, cheese for topping. Spices: garlic, onions, basil, oregano, salt, pepper. I used low carb whole wheat tortillas for the shells.
Nuke the spinach and drain thoroughly when it is cooled. Meanwhile, put about a tablespoon of dried garlic and a tablespoon of dried onions in the ricotta so they rehydrate. When the spinach is cool and drained, mix gradually with the ricotta, about half the feta cheese and the spices.
Grease a baking pan and stuff the tortillas with the mixture. I would suggest the rolled side up, since it's easier to eat them as tortillas as long as you don't put too much sauce on them. Top either with pesto + the remaining feta, or or light layer of spaghetti sauce and cheddar. 350 for 30 minutes; 20 covered with aluminum foil and ten uncovered (maybe a bit longer if you're not using feta).
