Spanakopita Quesadillas
5
Points®
Total time: 24 min • Prep: 16 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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 delicious, these tasty triangles are a wonderful appetizer for big game days or party starters. Need a light lunch option? You can have these on the table in just over 20 minutes. Substitute tzatziki sauce for the marinara for a mediterranean twist or offer both so guests can choose. Kids will like this simple combination for an easy meal when time is tight and the ingredients are easy to keep on-hand for a pinch hit.
Ingredients
Olive oil
0.5 tsp
Uncooked scallion(s)
0.5 cup(s)
Jarred minced garlic
1.5 tsp
Spinach
8 cup(s)
Dried oregano
0.5 tsp
Black pepper
0.125 tsp
Crumbled feta cheese
0.5 cup(s)
Cooking spray
2 spray(s)
10" high fiber, low carb flour tortilla(s)
2 item(s)
Store-bought marinara sauce
0.75 cup(s)
Instructions
1
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.
2
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.
3
Wipe or rinse skillet clean. Coat skillet with cooking spray; set over medium heat.
4
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.
5
Remove quesadillas to a cutting board; cut each into 4 wedges. Serve with marinara sauce on the side.
6
Serving size: 2 wedges plus 3 tbsp sauce
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