Spinach and Feta Quesadillas
Four folded tortillas hold wilted spinach and crumbled feta, with the measured oil divided between the greens and browning the tortillas.
Ingredients
Main Ingredients
- 2 cups fresh spinach, chopped washed, dried, and chopped
- 1 cup feta cheese, crumbled
- 4 medium flour tortillas about 8 inches across
- 1 tablespoon olive oil divided
- Salt and pepper to taste
Instructions
Method
- Over medium heat, warm 1 teaspoon olive oil in a large skillet. Stir in the dried, chopped spinach and wilt for about 2–3 minutes, letting its moisture cook away.
- Transfer spinach to a bowl and stir in the feta. Season with pepper and salt as needed, tasting before adding salt.
- Divide the filling over half of each of the 4 medium tortillas. Fold closed and brush the outsides with the remaining 2 teaspoons oil, divided across all 4.
- Wipe wet residue from the skillet and heat over medium. Cook 2 folded tortillas at a time for about 2–3 minutes per side, until golden and hot inside. Lower the heat if they brown too quickly; repeat with the other 2.
- Let settle briefly, then cut into wedges. Serve 1 folded tortilla per smaller portion, with a side if desired.
Notes
- Feta softens rather than becoming stretchy. Keep the filling dry.
- Refrigerate promptly for up to 3 days, and reheat the filling to 165°F.