• 500 g (1 lb) feta cheese, crumbled (750 ml/3 cups)


• 340 g (12 oz) reduced-fat cream cheese, softened


• 50 ml ( 1/4 cup) extra-virgin olive oil


• 15 ml (1 tbsp) lemon juice


• 2 ml ( 1/2 tsp) dried oregano


• 2 ml ( 1/2 tsp) dried thyme


• 1 ml ( 1/4 tsp) ground black pepper


• 0.5 ml (1/8 tsp) ground cayenne pepper, or to taste


• 12 round flatbreads or flour tortillas (each 15 cm/6 inch diameter)


• 1.5 l (6 cups) baby spinach


• 2 jars roasted red peppers (each about 340 g/12 oz), drained, patted dry and cut into thin strips
  

In a medium bowl, use an electric mixer on low to beat together feta and cream cheese. Add olive oil, lemon juice, oregano, thyme, black pepper and cayenne pepper. Continue beating until mixture has a soft, spreadable texture.

Spread some of the cheese mixture over one side of each of the flatbreads. On 6 of the flatbreads, layer spinach and red peppers, then top with remaining 6 flatbreads, pressing sandwiches together. Cut each sandwich into 6 wedges.
Makes 36 pieces.

Nutrition information per piece (values are rounded to the nearest whole number): 115 calories, 52 calories from fat, 6 g fat (3 g saturated, 0 g trans fats), 12 mg cholesterol, 11 g carbohydrate, 5 g protein, 1 g fibre, 371 mg sodium.