Ingredients:

  • 10 oz fresh baby spinach
  • 0.5 medium red onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup crumbled feta cheese
  • 2 tbsp fresh dill or parsley, finely chopped
  • 0.5 tsp red pepper flakes
  • 4 large flour tortillas
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges

Instructions:

  1. Dice the 0.5 red onion finely and mince 2 cloves of garlic.
  2. Heat 1 tbsp of olive oil in your skillet and toss in the onions until translucent. Add the 10 oz of spinach in batches. Cook until completely wilted and dark green.
  3. Transfer the cooked spinach to a mesh strainer or kitchen towel. Press firmly until no more green liquid drips out.
  4. In a bowl, combine the dried spinach, 1 cup crumbled feta, 2 tbsp chopped dill, 0.5 tsp red pepper flakes, and the garlic.
  5. Lay a tortilla flat. Sprinkle 2 tbsp of mozzarella on one half. Top with a quarter of the spinach feta mix.
  6. Add another 2 tbsp of mozzarella over the spinach.
  7. Wipe your skillet clean and add the remaining 1 tbsp of olive oil over medium high heat.
  8. Place the folded quesadilla in the pan. Sizzle for 2 minutes until the bottom is mahogany brown.
  9. Carefully flip the quesadilla. Cook for another 2 minutes until the cheese is visibly oozing at the edges.
  10. Move to a cutting board and wait 2 minutes. Cut into triangles and serve with lemon wedges.