1 Cut four 12-inch squares of parchment paper and set nearby.
2 Scramble the eggs: In a large nonstick skillet over medium heat, heat the oil. Add the scallions and oregano and cook for 2 to 3 minutes, or until the scallions soften slightly.
Add the eggs, salt and pepper, and cook, stirring constantly, until starting to set but still runny.
3 Add the spinach: Take the pan off the heat and fold in the spinach. Turn the heat to medium-low, and return the pan to heat. Continue to cook for 1 to 3 minutes longer, or until the spinach starts to wilt (some leaves will still be un-wilted) and the eggs are cooked.
Transfer the eggs to a platter to cool slightly. Wash out the skillet.
4 Warm the tortillas: Place the cleaned skillet over medium heat, and heat until hot. One at a time, warm the tortillas for 15 to 20 seconds on a side, turning with tongs, until softened and lightly browned in spots, but not crisp. Stack on a plate and cover with a tea towel to keep warm and pliable.
5 Make the wraps: Spread a quarter of the egg filling in a line about 2 inches from the bottom edge of a tortilla. Sprinkle with 2 tablespoons of feta.
Fold the bottom edge of the tortilla over the filling. Fold in the sides and roll to enclose the filling in a neat bundle. With the seam side down, wrap in the parchment paper. Repeat with the remaining tortillas and filling.
Store wrapped wraps in the refrigerator until ready to serve.
6 To serve: Preheat the oven to 350F. Place the wraps in their parchment paper in a baking dish, and warm for 15 to 20 minutes, or until hot. Remove from the oven and remove the paper. (Alternatively, warm individual wraps in the microwave, but the oven is better for reheating several at once.)
Cut each wrap in half on the diagonal and serve.