Spanakopita quesadillas
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 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. Substitute tzatziki for the marinara for a Mediterranean twist or offer both so guests can choose.
Ingredients
Cooking spray
4 spray(s)
Olive oil
½ tsp
Scallions
½ cup(s), chopped or sliced, thinly sliced
Garlic
1 clove(s), minced
Baby spinach
6 oz
Dried oregano
½ tsp
Black pepper
⅛ tsp
Crumbled feta cheese
½ cup(s)
10" high fiber, low carb flour tortilla
2 item(s)
Store-bought marinara sauce
¾ cup(s), warmed
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions are tender, about 1 minute. Add spinach and cook, tossing constantly, until spinach is wilted, about 2 minutes. Remove from heat and stir in oregano and pepper. Transfer to medium bowl and stir in feta. Wipe out skillet with paper towels.
2
Divide spinach mixture evenly over one half of each tortilla. Fold unfilled half of each tortilla over filling and press down lightly.
3
Heat same skillet over medium heat. Lightly spray quesadillas with olive oil nonstick spray. Place quesadillas in skillet and cook, turning once, until crisp and heated through, about 4 minutes.
4
Cut each quesadilla into 4 wedges and serve with marinara.
5
Serving size: 2 wedges plus 3 tbsp sauce
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