In small saute pan, heat oil or cooking spray. Add egg whites and cook as you would an omelette. Try to keep the eggs fluffy and in a shape that will easily fit in folded flatbread.

Spread 1-1/2 Tbsp Spinach-Feta Spread over flatbread.

Layer on one half of flatbread the cooked egg whites (cut in half as needed to fit), spinach and tomato slices.

Fold flatbread over ingredients to form a sandwich. Serve warm.

Heat 1 tsp olive oil in sauté pan; add spinach leaves and sauté until wilted.

Add garlic, salt, pepper, chili flakes and oregano. Stir and cook 1 minute more. Turn off heat and let mixture cool slightly.

Put spinach mixture into food processor. Add feta cheese, lemon juice and remaining olive oil.

Process until smooth. Mixture can be covered and refrigerated until ready for use.