Photo of Roast pumpkin, spinach and feta quesadilla by WW

Roast pumpkin, spinach and feta quesadilla

10
10
10
SmartPoints® value per serving
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)

reduced-fat 15% cheddar cheese

25 g

reduced fat feta cheese

60 g, crumbled

baby spinach leaves

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.

Start eating better than ever!