The beauty of roll-ups is that they can be made ahead of time and served later without suffering. To avoid soggy sandwiches, first layer the bread with the cream cheese and make sure all your ingredients are as dry as possible. In the winter, I opt to make these with roasted red peppers (those in a jar are just fine); tomatoes make a nice addition in the summer when they are ripe and reasonably priced.

Steps

1. In the bowl of a food processor or a medium bowl, place the cream cheese, feta cheese, olives, and oregano. Pulse or mix until just blended. If the cream-cheese mixture seems soupy, set in the fridge to firm up for a couple of hours.
2. To prepare the lavash, dampen a dish towel or several paper towels and layer the lavash between layers of these barely damp towels. Set aside.
3. To prepare each roll-up, lay flat one of the lavash breads and spread with a quarter of the cream-cheese mixture, leaving a half-inch border clear. Place a layer of spinach leaves over the cream cheese, then a layer of red peppers, onions, and tomato slices (if you are using them).
4. Starting on one side, roll up the sandwich, tucking in ingredients if necessary while you roll. Once the sandwich is rolled up like a burrito, trim off the ends and cut the whole roll into halves (or thirds). Repeat with remaining lavash and ingredients. Serve or package for later, tightly wrapping each sandwich in plastic wrap.