Heat the olive oil in a large non-stick pan over medium heat. Add the scallions and sauté until softened and fragrant, about 2–3 minutes.

Gradually add the spinach, sautéing until fully wilted. Ensure all liquid has evaporated.

Remove the pan from heat, then stir in the dill. Allow this mixture to cool for at least 15 minutes.

Once cooled, mix in the crumbled feta, egg yolk, lemon zest, and juice from half a lemon. Add the breadcrumbs and stir thoroughly.

To prepare the tortillas, place each one on a flat surface. Cut a slit from the center to the bottom edge.

Divide the filling evenly onto the top two sections of the tortilla, leaving a border around the edge.

Fold the bottom-left section up to the top-right, then fold down to form a triangle.

Heat a nonstick pan over medium-low heat and add a tablespoon of olive oil. Cook each wrap for 2–3 minutes on each side until golden and crispy.

Slice the wraps diagonally and serve immediately with tzatziki and a squeeze of lemon.