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
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.