Golden crisp quesadillas packed with creamy spinach, tangy feta, melty mozzarella, and red onions.
# What You'll Need:
→ Vegetables
01 - 6 cups fresh spinach, roughly chopped
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh basil or parsley, chopped
→ Dairy
05 - 1 cup feta cheese, crumbled
06 - 1 cup mozzarella cheese, shredded
→ Base
07 - 4 large flour tortillas, 8 to 10 inch diameter
→ Pantry
08 - 1 tablespoon olive oil or unsalted butter for cooking
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring frequently, until just wilted, approximately 2 to 3 minutes. Season with salt and pepper. Transfer to a colander and press firmly to remove excess moisture.
02 - In a mixing bowl, combine crumbled feta cheese, shredded mozzarella cheese, sliced red onion, dried oregano, and fresh herbs. Add the cooled cooked spinach and mix thoroughly until evenly distributed.
03 - Lay a tortilla flat on a clean surface. Spread one quarter of the filling mixture evenly over half of the tortilla, leaving approximately half an inch border. Fold the tortilla over to form a half-moon shape. Repeat with remaining tortillas and filling.
04 - Wipe out the skillet and return to medium heat. Add a small amount of olive oil or butter. Cook each quesadilla for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is completely melted.
05 - Remove cooked quesadillas from heat and let rest for 1 minute. Slice into wedges and arrange on serving plates. Garnish with additional fresh herbs if desired. Serve while warm.
