Spinach for lunch

When Deb picked spinach as our first ingredient, I just couldn't get away from thoughts about my favorite salad: spinach, goat cheese, cranberries and nuts. It's a wonderful combination of sweet, sour, crunchy and creamy. So I decided to see if I could make a sandwich variation of it. So here's what I came up with:

2 tablespoons olive oil
2 cloves garlic, smashed
6 oz. bag baby spinach
2 tortillas, any flavor (I like tomato and basil)
Soft goat cheese (I like Vermont Butter & Cheese Co.'s Spreadable Goat Cheese)
Dried cranberries
Pine nuts

Saute the garlic in oil for one minute. Add the spinach (make sure it’s dry) and stir; cover and let it cook down on low heat about three minutes or until wilted. Set aside and allow it to cool.
Spread two tablespoons (or more to taste) goat cheese on each tortilla. Sprinkle on 1 teaspoon dried cranberries, 1 teaspoon pine nuts and then the spinach mixture. Roll up. Wrap it in plastic and refrigerate for an hour or overnight. Cut into small rounds as an appetizer or serve it as lunch with chips and a pickle.

After I made this the first time, Brian actually requested that I make it again for his lunch. I made two, assuming one would be for him, one for me. He took them both to work! We're trying to eat more vegetarian dishes these days, so this one has made its way into the weekly repertoire.