Ingredients
Scale
- 4 large flour tortillas
- 4 cups fresh spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- 4 ounces mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Sun-dried tomatoes, chopped Kalamata olives
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper.
- Remove the spinach from the skillet and set aside. Wipe the skillet clean.
- Lay out the tortillas on a clean surface. Sprinkle each tortilla with feta cheese, mozzarella cheese, wilted spinach, and red onion.
- Fold each tortilla in half.
- Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Place the quesadillas in the skillet, working in batches if necessary, and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
- Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges. Serve immediately.
Notes
For extra flavor, brush the outside of the tortillas with olive oil before cooking. You can also add a sprinkle of dried oregano or basil to the filling. Serve with a side of tzatziki sauce or hummus for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg