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jesslynch03
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Preheat the oven to 180°C (Gas Mark 4 / 350°F).
Place the spinach in a large microwaveable bowl, and cook in the microwave for approximately 2 minutes, stirring halfway. The spinach should be fairly wilted. If there’s a lot of excess water in the bowl, drain it away, then add the ricotta cheese, pesto, black olives (if using), and black pepper. Mix thoroughly.
Spread a couple of Tablespoons of tomato sauce over the bottom of your baking dish. My dish measured approx. 8 x 8 inches, and was the perfect fit for the 8 inch tortillas.
Lay out a tortilla, and spoon around a sixth of the spinach mixture along the centre.
Roll the tortilla around the filling, and lay it into the baking dish. Repeat with the remaining tortillas and filling mixture.
Top the tortillas in the baking dish with the remaining tomato sauce, and spread it around to cover.
Top with grated cheese and halved cherry tomatoes.
Bake for around 30 minutes, or until the cheese is crisped up to your liking.
Serve warm with your choice of side dishes - I served mine with some fresh rocket (arugula).