Ingredients
Scale
- 2 tablespoons olive oil
- 8 flour tortillas (8-inch size)
- 4 cups fresh spinach, washed and chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tablespoon butter (for cooking tortillas)
- ½ cup plain Greek yogurt (for serving)
- Lemon wedges (for serving)
Instructions
- Prepare the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Cook the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, oregano, and red pepper flakes (if using). Remove the skillet from heat and let the spinach mixture cool slightly.
- Mix the Filling: In a mixing bowl, combine the cooked spinach mixture with the crumbled feta and shredded mozzarella cheese. Stir until well combined.
- Assemble the Quesadillas: Lay four tortillas on a flat surface. Evenly distribute the spinach and feta mixture over each tortilla, spreading it out to cover the surface. Place another tortilla on top of each to create a quesadilla sandwich.
- Cook the Quesadillas: Heat the remaining olive oil and butter in a clean skillet over medium heat. Carefully place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Repeat with the remaining quesadillas.
- Slice and Serve: Once cooked, transfer the quesadilla to a cutting board and slice into wedges. Serve with a dollop of plain Greek yogurt and a wedge of lemon for squeezing over the top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g