HIGH PROTEIN SPINACH PIE QUESADILLAS

Make the filling: Add the feta, 1 cup of Parmesan, cream cheese, egg, garlic powder, pepper and salt to a medium bowl. Mix to combine. Add the spinach and fold it into the mixture well.

Heat a large nonstick skillet over medium-high heat, add a drizzle of olive oil and brush to coat. Spread 2 heaping tablespoons of Parmesan about the size of one wrap to the pan, then gently press an egglife wrap over the cheese. Add 1/4 of the mixture to the top and spread. Cover with a second wrap. Allow it to cook for 3-4 minutes, until the edges are crispy. Very gently, lift the wrap from the pan, careful to peel the cheese off in one layer and flip. Cook for another 1-2 minutes then plate the quesadilla. Cut into 4 wedges and enjoy.