In a large nonstick skillet, bring 2 cups water to a boil over medium-high heat. Add two 6-ounce bags spinach and cook until wilted, about 3 minutes. Drain in a colander, pressing to extract any liquid. In a medium bowl, beat together 8 eggs, 2 tablespoons water and a pinch each salt and pepper. In the same skillet, over medium heat, add 1 tablespoon extra-virgin olive oil. Add the eggs and scramble until just cooked, about 4 minutes. Divide among 4 large tortillas and top each mound with one-quarter of the spinach, 1/4 cup feta cheese and 2 tablespoons jarred caponata spread; roll up burrito-style. Wipe out the skillet and heat 2 tablespoons extra-virgin olive oil over medium heat; add the wraps and cook, turning once, until golden and crisp. Cut in half to serve.