Wyo, can you get crema where you are? If not, it's a concoction of 1 part buttermilk to 8 parts cream (2 T buttermilk to 1 cup cream should be about right for four servings) (the heavy stuff) Stir them together, and let them stand outside the fridge, lightly covered for 12 to 24 hours, then chill for 12 hours or so. It will for something similar to sour cream, but different. :)
combine 10 oz frozen spinach with the crema. There's the filling.
for the salsa, food process 1 jalapeno chile 2 cloves garlic 1 small bunch fresh cilantro 6 plum tomatoes 2 ripe mangos 1/2 t cumin salt to taste.
(I've also done this with peaches and it's terriffic.)