- Preparation and cooking time
- Serves 4
- 350g chopped butternut squash
- 100g feta , crumbled
- 160g bag watercress , spinach & rocket
- 8 small flour tortillas
- STEP 1
Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- STEP 2
Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.