Heat olive oil in a non-stick skillet over medium heat for 1-2 minutes.

Add chopped spinach and sauté for 2-3 minutes until wilted.

In a mixing bowl, combine sautéed spinach with feta, mozzarella, sun-dried tomatoes, and olives. Season with salt and pepper, and mix well.

Place a tortilla in the skillet, spoon half the filling onto one half, fold over, and press gently.

Cook for 3-4 minutes on one side until golden, then flip and cook for another 3-4 minutes.

Remove from skillet, let cool for a minute, cut into wedges, and serve warm.