Spinach Cheese Enchiladas

I originally got this recipe from Wegmans, also known as the most fantastic grocery store in the world (any of you who grew up on the east coast, or rather in the vicinity of New York or Virginia, may know what I'm talking about). It's a fast, easy, decently healthy vegetarian dish (if you use low-fat cheese, of course). And you can add an extra kick to these "enchiladas" by using a spicier cheese like pepper jack and medium or hot salsa. Or add a Greek twist with some feta.

I've always thought there was something wrong calling this dish an "enchilada." Yes, they are tortillas with salsa, but the ricotta cheese and spinach just don't shout Mexican to me. Alas, I can't come up with a better name- if you have any suggestions, feel free to share!

Spinach Cheese Enchiladas

Recipe by Kelly
Pictures by Caroline

1 1/2 bags fresh spinach, coursely chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 cups ricotta cheese
1/2 cup white cheese, shredded (mozzarella, pepper jack, or white cheddar)
8-10 tortillas
2 cups salsa
1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 375° F. Lightly grease a 9 x 13 pan.
   
2. Heat oil in a large skillet. Add garlic and cook 2 minutes. Add spinach and cook just until slightly wilted.
3. In a large bowl, mix cheeses, salt, and pepper. Add wilted spinach to cheese and stir until combined.
4. Pour 1 cup of salsa on bottom of pan. Spoon cheese-spinach mixture into tortillas and roll, placing seam side down onto pan.
5. Pour remaining cup of salsa over top of rolled tortillas. Bake uncovered 15-20 minutes, or until heated through.