1

Melt butter in a large non-stick pan. Add baby spinach and garlic and cook stirring for 2 minutes or until the spinach has wilted. Remove from the heat, stir in cheeses and season lightly with salt and pepper. Drain off excess liquid if necessary.

2

Spread tortillas with taco sauce leaving a 1cm border. Spoon ¼ of the spinach mixture into the centre of each tortilla and brush the edges with egg white. Fold tortillas in half to enclose filling and press to seal.

3

Heat a non-stick pan over a medium heat. Lightly spray tortillas with oil spray and cook for 1-2 minutes on each side pressing down the edges firmly until golden and cheese has melted. Slice in half and serve hot.