Heat a large skillet over medium heat for about 2 minutes until warmed.

Place one tortilla flat in the skillet. On one half of the tortilla, sprinkle about 2 tablespoons feta and 1/4 cup mozzarella. Keep the other half empty for folding.

Layer about 1/2 cup spinach, 1 tablespoon sun-dried tomatoes, a few red onion slices, and 1/2 tablespoon olives (if using) over the cheese. Sprinkle with garlic powder and oregano.

Top with the remaining cheese, then fold the empty tortilla half over the filling. Press down gently with a spatula.

Cook for 2-3 minutes per side until golden brown and the cheese is melted.

Remove from skillet and let rest for 1 minute before cutting into wedges.

Lightly brush the skillet with olive oil between batches if tortillas start sticking. Repeat with remaining tortillas and ingredients. Serve warm.