This Spanakopita Quesadilla is really easy to make and has a ton of delicious flavor. This recipe makes a light, healthy, and oh-so-tasty lunch that you are going to love!
Servings: 4 servings
- 4 flour tortillas about 7 inches in diameter
- ¼ 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 ¼ 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.
Tips for the best Spanakopita Quesadilla
- Choose feta that is sold in a block. When buying feta cheese, try to find the kind that is sold as a block, not the crumbled kind. The difference in taste is noticeable.
- Don't skip the dill. Dill has a fresh, citrusy taste and earthy notes that pair perfectly with the spinach and garlic in this Spanakopita Quesadilla. It adds a lot of flavor, so try to include it.
- Squeeze out the liquid in the spinach. Cooked spinach has a lot of water in it, so do your best to squeeze as much out as possible to keep your filling thick and sturdy, and not runny.
Variations to this Recipe
- Make them gluten-free. Substitute the flour tortilla with the gluten-free version. But avoid corn tortillas because they are less flexible and have a stronger flavor.
- Add some meat. Try adding ground beef, shredded chicken, lamb, or pork to the filling.
- Use a substitute for feta cheese. Instead of feta, you could also use goat cheese, queso fresco, or ricotta in these Spanakopita Quesadillas.
- Add some other veggies. Mushrooms, asparagus, peas, Swiss chard, or leeks would all work here.
- Substitute other herbs. Besides the dill, you could also enjoy these quesadillas with some mint, oregano, or marjoram.
Calories: 229kcal | Carbohydrates: 19g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5385IU | Vitamin C: 18mg | Calcium: 220mg | Iron: 3mg