Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.
Meanwhile, make the tomato sauce. Heat the oil and add the passata, garlic infused oil and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.
To make the filling, beat the lactose free cream cheese and a quarter of the feta with 50g of the Parmesan and the chopped spinach.
Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining lactose free cream cheese with the egg and another 50g of the Parmesan.
To make the gluten free wraps, divide the spinach filling into 6 parts, spoon a portion along the top of each gluten free wraps, then roll up into a big, fat tube.
Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce.
As you put them in the dish, push them slightly so that the sauce oozes up the side of the wraps, as this will stop them sticking together when they are baked.
Spoon the lactose free cream cheese mixture on top, making sure you cover the wraps – if it doesn’t completely cover the sauce now, it will do once it melts and bakes.
Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.