Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Roast pumpkin, spinach and feta quesadilla by WW

Roast pumpkin, spinach and feta quesadilla

9
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy
Sweet roasted pumpkin teams up with salty feta in a mexican-style toastie that’s hard to beat.

Ingredients

Pumpkin

220 g, peeled, cut into 2cm pieces

Corn tortilla

224 g, (4 x 56g rounds)

Extra light cheddar cheese

25 g

Reduced fat feta cheese

60 g, crumbled

Baby spinach

1 cup(s), (30g)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 15 minutes or until tender.
  2. Preheat a sandwich press. Place 2 tortillas on a flat surface. Top each with pumpkin, cheddar and feta cheese, and spinach. Sandwich with remaining tortillas. Cook quesadillas in sandwich press for 4–5 minutes or until toasted and heated through. Cut into wedges to serve.

Notes

SERVING SUGGESTION: salad of mixed lettuce, rocket, cucumber and tomato, drizzled with balsamic vinegar.You can use leftover mashed pumpkin instead of the roasted pumpkin. Use ¼ cup per quesadilla.

You might like

You might like