Spinach Cheese Burritos

I had to work late tonight, so Joel made these burritos from the Moosewood Restaurant Simple Suppers cookbook. They only took about a half an hour from start to finish, and wow were they delicious!

1 bunch Scallions, chopped
3 Garlic Cloves, pressed or minced
1 tablespoon Vegetable Oil
10 cups Fresh Baby Spinach (about 10 ounces)
1 teaspoon Ground Coriander
Pinch of Nutmeg
3 cups Grated Cheddar or Monterey Jack (about 10 ounces)
1/3 cup Cream Cheese (about 3 ounces)
8-10 Flour Tortillas (7 or 8 inch)

In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes. Add the spinach and cook until the leaves are wilted and the water has evaporated. Stir in the coriander, nutmeg, cheese, and cream cheese. Remove from the heat. To soften the tortillas so that they won't crack when you roll them, lay them out on a baking sheet and place them in the oven for a minute or two. To prepare the burritos, place about 1/2 cup of filling on the lower half of a warm tortilla. Fold the bottom up and the sides in to encase the filling. Roll it up and place seam-side down in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray. Bake at 375 degrees until hot, about 20-25 minutes. Serve topped with salsa.