Spanakopita Breakfast Wraps

Heat your oven to 180°C fan. Blitz the cottage cheese in a blender until smooth. Crack all the eggs (but one) into a large bowl and whisk well. Fold through the blended cottage cheese and season generously with salt and pepper.

Separate the last egg – whisk the white and set aside for later. Add the yolk into the egg mixture.

Line a large baking tray with parchment paper. Pour in the egg mixture and bake for 15 mins until puffed and golden. Turn the tray around and bake for another 5 mins for even cooking. Let it cool slightly if serving straight away, or completely if prepping ahead.

While the egg’s in the oven, peel and finely dice the onions, and peel and finely chop the garlic. Finely chop the dill and mint. Zest the lemon and set aside.

Heat a splash of olive oil in a large frying pan over medium heat. Add the diced onion and garlic, season with a pinch of salt, and cook for 10 mins until soft and just golden.

Place a large colander over the sink. Add the spinach in batches and pour over boiling water to wilt. Once cool enough to handle, squeeze out as much liquid as you can. Roughly chop the wilted spinach and set aside.

Add the spinach to the pan with the softened onion and garlic. Stir through the dill, mint, lemon zest and crumbled feta. Season generously – the feta can handle it!

Cut the baked egg sheet into even rectangles. Warm the tortilla wraps in a dry pan or microwave until soft. Place an egg slice in the centre of each wrap, top with the spinach-feta filling, fold in the sides, then roll up tightly like a burrito.

Heat a dry frying pan over medium heat. Place each wrap seam-side down and cook for 2–3 mins to seal. Brush the tops with the reserved egg white, sprinkle over sesame seeds, then air fry at 200°C for 5 mins until golden and crisp.

Remove any foil, wrap in damp kitchen paper and microwave for 2 mins. Finish in the air fryer at 180°C for 7–8 mins (or in the oven at 160°C for 10 mins) until piping hot.

• To Meal Prep: Assemble and seal the wraps, then store in the fridge in an airtight container for up to 4 days. Reheat as above.

• To Freeze: Once cooled, wrap each wrap tightly in foil or cling film. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.