- Total Time
Love spanakopita (the spinach and feta Greek appetizer) but hate dealing with phyllo dough? Then this tortilla-based version is for you. Much easier and super tasty.
olive oil½ tsp, extra-virgin
uncooked scallion(s)½ cup(s), sliced
minced garlic1 ½ tsp
fresh spinach8 cup(s), baby leaves (about 6 oz)
dried oregano½ tsp
black pepper⅛ tsp, freshly ground, or to taste
crumbled feta cheese½ cup(s)
cooking spray2 spray(s)
burrito-size wheat flour tortilla(s)2 item(s), large
store bought marinara sauce¾ cup(s), warmed
- Heat oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; reduce heat to low and cook, stirring, until scallions are tender, about 1 to 1 1/2 minutes.
- Add spinach to skillet and cook over medium heat, tossing with tongs, until spinach is wilted and tender, about 1 1/2 to 2 minutes; stir in oregano and pepper. Scrape spinach mixture into a bowl; stir in feta until well-blended.
- Wipe or rinse skillet clean. Coat skillet with cooking spray; set over medium heat.
- Place tortillas on a work surface. Spoon about a heaping 1/2 cup spinach mixture over one half of each tortilla; fold empty tortilla halves over filling. Place in skillet and cook, gently pressing down with a spatula until bottoms are browned, about 1 1/2 to 2 minutes. Flip quesadillas and cook until browned on other side, about 1 1/2 to 2 minutes more.
- Remove quesadillas to a cutting board; cut each into 4 wedges. Serve with marinara sauce on the side. Yields 2 wedges plus 3 tablespoons sauce per serving