I've been experimenting with rice tortillas as substitutes for gluten products. It works, and I am grateful.
I used them on Saturday in the place of noodles for lasagna. They dissolved in the course of baking, but there were still there in spirit.
And they were tasty.
Yesterday I tried used them in place of phyllo pastry in spanakopita. They held together well and made for a reasonable substitute. Also, they were tasty.
I am grateful such products exist and grateful that I am able to use them.
I did something similar a few years ago with gf tortillas, but had kale in the filling.
Here's the spanakopita:
DAW Books: Spotlight Market
5 hours ago