This recipe marries two fabulous cuisines and cooking styles. A quick and easy idea to make spanakopita. If you’re not familiar, spanakopita is a greek savory pastry stuffed with spinach and feta. This recipe skips the elaborate process of layering a filo pastry and baking, yet keeps the delicious filling. all one needs to do is place the filling between tortillas, a quick pan toasting and a delicious snack or lunch is ready. serve these delicious bites as an after school snack or light dinner with salad and a dip.
I got so many requests to post the recipe for this quesadilla on Instagram last week, that I decide to do a blog post instead of updating the post on Instagram. so here it is. This is a freestyle recipe, by that I mean use more or less of greens and cheese that you’re heart desires, just don’t overstuff it. .The purpose of cheese is to help glue the 2 tortillas and of course add some cheesy goodness.
I love to load up on as much green as possible in my diet and go light on cheese.
Ingredients
Makes 2 large quesadillas
- 1 tablespoon olive oil and some more for brushing if needed
- 3-4 cups packed fresh baby spinach leaves, I also added a cup of finely chopped broccoli, more the merrier.
- 1/2 teaspoon dried oregano
- 1 teaspoon minced garlic, about 3 cloves or you could also use ground dried garlic
- 4 large whole-wheat flour tortillas, use whatever tortilla you normally would use
- 2-3 tablespoons shredded Cheddar cheese or Monterey Jack cheese (I used the light one from Trader Joe’s)
- 2-3 tablespoons feta cheese, crumbled
Instructions
- In a large skillet, warm the olive oil over medium heat.
- Add spinach and broccoli if using and sauté. (The amount of spinach looks a lot but will shrinks down a lot.
- Once the spinach wilts add the garlic and oregano, continue to saute for another 2-3 minutes. Season with salt and cracked pepper.
- Remove spinach-broccoli from pan and set aside in a bowl.
- In the same skillet, (wipe it clean if you want to) heat a little oil over medium high heat only if you want it extra crispy. Add one tortilla and let toast for about 30 seconds- or until tortilla is starting to cook, a few brown spots).
- Add about 1 tablespoon of cheese followed by the spinach mix on top of the tortilla and spread evenly. Top with Monterey Jack and Feta.
- Top with second tortilla. Cook 2-3 minutes and low heat so the cheese will melt and glue the tortillas without burning the tortillas, flip and cook the second side about 2 minutes until both sides are starting to tur golden brown and cooked to your liking.
- Cut into quarters, serve and enjoy with Mediterranean chickpea salad or hummus.!
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