Description
Cheesy spinach and tangy feta tucked into a crispy golden tortilla. One bite of these quesadillas and taco Tuesday might just become Mediterranean Monday.
Ingredients
Scale
- 4 large (10-inch) flour tortillas
- 2 cups fresh spinach, roughly chopped (about 2 oz)
- 1 cup crumbled feta cheese (about 4 oz)
- 1 cup shredded mozzarella cheese (4 oz)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons butter for cooking
- Salt and black pepper to taste
Instructions
- Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add chopped spinach and cook for 2-3 minutes until wilted. Season with oregano, salt, and pepper. Remove from heat, cool slightly, then press with paper towels to remove excess moisture.
- Lay out tortillas on a work surface. On one half of each tortilla, distribute the spinach mixture evenly.
- Sprinkle crumbled feta and shredded mozzarella over the spinach. Add red pepper flakes if using. Fold the empty half over to create a half-moon shape.
- Melt half a tablespoon of butter in a large skillet over medium heat. Place one quesadilla in the pan and cook for 2-3 minutes until golden brown.
- Add another small piece of butter before flipping the quesadilla. Press down gently and cook for 2-3 minutes until the second side is golden and the cheese has melted.
- Transfer to a cutting board and let rest for 1 minute before slicing into 3-4 wedges.
- Repeat with remaining quesadillas, adding fresh butter for each one.