6 individual, thinly sliced
1 clove(s), crushed
Reduced fat feta cheese
½ cup(s), (130g) crumbled
80 g, (2x40g)
Tomato pasta sauce
¾ cup(s), (195g) warmed
2 x 3 second spray(s)
- Heat oil in large non-stick frying pan over medium heat. Cook shallots and garlic, stirring, for 1 minute or until tender. Add spinach and cook, tossing, for 2 minutes or until spinach has wilted. Remove from heat, and stir in oregano and season with pepper. Transfer to a medium bowl and stir in feta.
- Spoon spinach mixture evenly over half of each tortilla. Fold tortillas and press down lightly.
- Heat same cleaned pan over medium heat. Lightly spray quesadillas with oil. Cook for 2 minutes each side or until heated through and crisp.
- Cut each quesadilla into 4 wedges and serve with pasta sauce.