1 medium shallot(s), minced
1 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed and squeezed dry
1/4 cup feta cheese(I prefer to use the reduced fat,or even fat free) crumbled
1/2 cup grated Parmesan cheese, such as Parmigiano Reggiano
2 Tbsp fat-free creamer, such as half-and-half
1/4 cup canned cannellini beans, drained, rinsed and mashed
1/4 tsp black pepper
1 tsp fresh lemon juice
4 medium flour tortilla(s), 6-inch
1 medium lemon(s), quartered
Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.
Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
Cut each tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.