18 Nov Spanakopita Quesadillas
Spanakopita quesadillas are a Greek-inspired twist on traditional quesadillas, filled with spinach and feta cheese.
Ingredients:
2 packages of spinach
2 tablespoons extra virgin olive oil
1 small yellow onion
3 garlic cloves
115 g feta cheese
1 tablespoon fresh dill
½ teaspoon lemon zest
½ teaspoon kosher salt
8 wheat tortillas
340 g shredded Mexican cheese
Thinly sliced chives, sour cream, and salsa or pico de gallo for serving
Instructions:
Preheat the oven to 220°C (425°F). Using a clean kitchen towel, squeeze excess moisture from the spinach and transfer it to a large bowl.
In a medium skillet over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until slightly soft, 3–5 minutes. Add the garlic and cook, stirring, until lightly golden and fragrant, about 1 more minute. Pour the onion mixture into the bowl with the spinach.
Add the feta, dill, lemon zest, and salt to the spinach and mix to combine.
Place the tortillas on a work surface and brush one side with oil. Arrange 6 tortillas, oiled side up, on a rimmed baking sheet so that a quarter to half of each tortilla hangs over the edges.
Sprinkle 2 cups of shredded Mexican cheese along the edge of the tortillas on the baking sheet. Add the spinach mixture, then top with the remaining 1 cup of cheese.
Place the remaining 2 tortillas, oiled side down, in the center of the sheet. Fold the overhanging edges of the tortillas toward the center to seal the quesadilla.
Place a second baking sheet on top of the tortillas. Bake until the tortillas begin to brown and crisp, 18–22 minutes. Remove the top sheet and continue baking until the tortillas are golden and crispy, 9–11 minutes more.
Cut into rectangles, sprinkle with thinly sliced chives, and serve with sour cream and salsa or pico de gallo.
