Preheat the oven to 400°F (200°C).

Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth.

In a bowl, combine salt, psyllium husk and coconut flour. Mix well.

Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more.

Place parchment paper on a baking sheet. Use a spatula to spread the batter over the parchment paper into a big rectangle. If you want round tortillas you can fry them in a frying pan like pancakes.

Bake on the upper rack for about 5–10 minutes, until the tortilla turns brown around the edges. Keep your eye on the oven — don’t let these tasty creations burn on the bottom!

Cut the big tortilla into smaller pieces (6 pieces per baking sheet).

Heat oil or butter in a small, non-stick skillet over medium heat.

Put a tortilla in the frying pan and sprinkle with cheese, spinach and with some more cheese. Top with another tortilla.

Fry each quesadilla for about a minute on each side. You’ll know it’s done when the cheese melts.