Preheat the oven to 375°F (190°C). Grease a baking dish with ½ tsp oil. Line with parchment, leaving to overhang, and spray the parchment with another ½ tsp oil.

In a large pan, heat sun-dried tomato oil over medium heat. Cook onion for 8-10 minutes until golden. Add sun-dried tomatoes and cook for 2 minutes. Add spinach and cook, stirring, just until wilted. Season with salt and pepper. Remove from heat.

Whisk eggs with 1 tsp salt and ¼ tsp pepper in a large bowl. Stir in the spinach mix. Pour into a baking dish, top with feta, and bake for 10-15 minutes until set. Let cool for 2 minutes.

Lift the frittata out and cut into 5 equal pieces. Spread some cream cheese on each tortilla. Place one egg slice near the bottom, fold in the sides, then roll up tightly.

Heat pan over medium heat. Cook seam-side down for 3-4 minutes per side until warm and lightly golden.

To store:
 Wrap in foil. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave, skillet, or 350°F (175°C) oven.