Chicken and Spinach Sandwiches

This filling would be good rolled up in a pizza crust to make a calzone, or layered on top of a pizza crust and baked.  You can leave out the chicken for a vegetarian...or leave out the mushrooms for someone who doesn't like them.

For 4 servings :

Olive oil
6~8 oz of mushrooms
6~ 8 oz of cooked chicken breast, shredded

10 oz. box frozen chopped spinach
2 T chopped parsley (6 Dorot cubes)
2 cloves garlic, minced (2 Dorot cubes)
2 T Parmesan, Romano, or Italian Cheese blend
1/4 ~ 1/3 c. crumbled feta cheese
salt and pepper
hot sauce (optional, to taste)

1 c. shredded mozzarella
4 brown rice tortillas

Remove the stems from the mushrooms, cut larger caps in half, and slice.  Warm 1/2 Tbsp of oil in a non-stick skillet, add mushrooms.  Season with salt, and cook over medium heat until the mushrooms have given up their moisture.  Pour off the liquid to cook the mushrooms dry more quickly.

Meanwhile, thaw the spinach in the microwave, and press out as much water as you can with your hands.  Remove mushrooms to a plate, and add the spinach, garlic, and parsley.  Cook until heated through, season generously with black pepper.  Stir in Parmesan and feta, and season with salt and hot sauce to taste.

Spread 1/4 of the spinach mixture over half of a tortilla. Top with mushrooms and chicken.  Sprinkle 1/4 c. of mozzarella over the filling.  Fold the tortilla over, and toast both sides in a skillet or on a griddle.  Slice each sandwich in half for easier eating.