This easy to make Spanakopita Quesadilla makes a light, healthy and oh-so-tasty lunch. Give it a try and you'll love it!
Servings: 2 people
- 4 flour tortillas about 7 inches in diameter
- 1/4 white onion diced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic diced
- 7 cups spinach chopped
- to taste salt and pepper
Saute the onion in olive oil and butter on medium heat, for about 3-4 minutes. Stir in garlic and spinach and saute for another 3-4 minutes. Add salt and pepper to taste.
Transfer spinach onto the plate, and place in a cold place for a few minutes.
Meanwhile, prepare the egg mixture by whisking the rest of the ingredients together.
Now, it's time to remove extra liquid from spinach. Simply take a handful of spinach, and try to squeeze the juices out with your hands. Transfer dry spinach into another bowl.
Add egg mixture to the spinach. Stir. Divide the filling into 4 parts. Spread 1/4 of the filling onto a half of tortilla and fold the other half over. Fry on ungreased frying pan, on low heat for 4 minutes on each side.
Serve with yogurt, tzatziki sauce or sour cream.
Calories: 271kcal | Carbohydrates: 7g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 636mg | Potassium: 608mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10250IU | Vitamin C: 41.3mg | Calcium: 350mg | Iron: 2.7mg