Spinach & Feta Quesadillas

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the spinach and cook just until wilted. Season lightly with salt, black pepper, and red pepper flakes if using. Remove from heat.
4. In a bowl, combine the cooked spinach with feta cheese and shredded cheese.
5. Lay a tortilla flat and spread the filling evenly over one half. Fold the tortilla over to close.
6. Heat a clean skillet with a little butter or oil over medium heat.
7. Cook the quesadilla for 2 to 3 minutes per side until golden brown and crispy and the cheese is fully melted.
8. Remove from the skillet, slice into wedges, and serve warm.

Variations

• Add chopped sun-dried tomatoes for extra depth and sweetness.
• Stir fresh dill or oregano into the filling for a stronger Mediterranean profile.
• Use whole wheat or spinach tortillas for a heartier base.
• Add sliced mushrooms or caramelized onions for more texture.

Tips

• Do not overcook the spinach; just wilt it to avoid excess moisture.
• Feta is salty, so season lightly and adjust at the end if needed.
• Keep heat at medium to ensure crispy tortillas without burning.
• Serve with sour cream, tzatziki, or a squeeze of fresh lemon for brightness.