INGREDIENTS

6 each  10" Whole Wheat Tortillas (10425)  
6 oz. vol. Olive Oil  
 Salt and Pepper to taste  
2 cups Sweet Yellow Onions , sliced   
4 cups  Fennel , shaved 
1 Tbsp. Fresh Garlic , minced 
3 cups Creamed Spinach , prepared 
2 cups Spiced Walnut Pesto , see related recipe   
2 cups Artichokes , drained and sliced   
2 cups Roasted Tomatoes , diced 
2 cups Fontina Cheese , shredded 
Parmesan Cheese , grated to garnish 

DIRECTIONS

1.) Toss 4 oz. of olive oil, onions, fennel, artichokes and garlic together in a mixing bowl. Season with salt and pepper. Lay vegetables out in a single layer on a half sheet pan.

2.) Roast vegetables in a 450° F oven for approximately 20-30 minutes or until golden brown. Remove from oven and cool.

3.) Spread remaining olive oil in half hotel pan. Spread 1 cup of creamed spinach in bottom of pan. Lay 2 whole wheat tortillas over spinach.

4.) Spread ½ cup spiced walnut pesto and 1 cup creamed spinach evenly over whole wheat wraps.

5.) Top with 1 cup roasted vegetables, ½ cup roasted tomatoes and ½ cup shredded cheese.

6.) Top with 2 more whole wheat tortillas.

7.) Repeat steps 4-6.

8.) Repeat steps 4-5.

9.) Place in 400° F oven for approximately 30 minutes or until center is hot.

10.) Remove from oven and cool slightly.

11.) Flip casserole over onto parchment lined sheet pan.

12.) Cut into1/9ths to serve.

13.) Garnish with remaining spicy walnut pesto and dust with parmesan cheese.

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