Spanakopita Quesadilla
Try this Spanakopita Quesadilla recipe, or contribute your own.
Try this Spanakopita Quesadilla recipe, or contribute your own.
- salt to taste
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1/2 cup cherry tomatoes halved
- 1/4 c evoo
- 1 1/2 tablespoon balsamic vinegar
- 3 cups packed fresh baby spinach leaves (about 1/2 a 5 oz we use an entire 5 oz container of baby spinach when making 2 quesadillas)
- 1/2 -1 teaspoon dried minced garlic according to tastes (you could use fresh garlic, but we've been using dried because easier)
- 2 gluten-free flour tortillas (we used siete foods a
- approximately 3 tablespoons shredded monterey jack more to taste
- approximately 2 tablespoons feta cheese crumbled
- 1 5 oz container mixed greens or romaine
- 1/2 cucumber, cut in slices then quartered
- 1/2 red onion sliced thin then halved
- 1/4 cup olives (i prefer kalamata)
- 1/ 4 cup crumbled feta
- garlic powder a sprinkle or to tasted
- Carbohydrate 9.31530500986251 g
- Cholesterol 33.375 mg
- Fat 66.1055000483166 g
- Fiber 1.38900002937609 g
- Protein 6.75671500156701 g
- Saturated Fat 13.5851500065785 g
- Serving Size 1 1 quesadilla (217g)
- Sodium 4087.32800035748 mg
- Sugar 7.92630498048643 g
- Trans Fat 2.04407500133045 g
- Calories 651 calories
Step-by-step
- In a large skillet, heat olive oil over medium heat until warm and shimmering but not burning, about 30 seconds - 1 minutes.
- Add spinach and saute. (It will look like a lot but shrinks down to much less!) When starting to wilt, after about 2 minutes, add garlic and continue to saute for another minute or two until spinach is warm and wilted. Total spinach cooking time will take 3-4 minutes.
- Remove spinach from pan and set aside in a small bowl or on a plate.
- Using the same skillet, (you could wipe it clean if you want or just use as is which is what we usually do), heat a touch of oil over medium high heat, until shimmering.
- Add one tortilla and let sit for about 30 seconds- 1 minute or until tortilla is starting to cook (it will puff up a bit).
- Add spinach on top of tortilla and spread evenly.
- Top with Monterey Jack and Feta.
- Top with second tortilla.
- Cook 1-2 minutes, flip and cook the second side about 1-2 minutes until both sides are starting to turn a golden brown and cooked to your liking.
- Cut into quarters, serve and enjoy!
A Busy Mom's Quick and Delicious Weeknight Meal: Spanakopita Quesadillas
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious enough to satisfy my picky eaters (and myself!). That's where this Spanakopita Quesadilla recipe comes in. It's a delightful twist on a classic Greek dish, perfectly adapted for a busy weeknight. Forget complicated preparations and endless cleanup; this recipe is all about effortless elegance.
The beauty of this dish lies in its simplicity. It leverages readily available ingredients, transforming them into a flavorful and satisfying meal in under 15 minutes. The combination of salty feta, creamy Monterey Jack, and the earthy spinach creates a harmonious blend of textures and tastes. The quesadilla format makes it fun and kid-friendly, eliminating any fussiness about vegetables. I often double the recipe, making extra for lunches the following day – another time-saver in my busy schedule.
Ingredient Notes: I prefer using fresh baby spinach, but frozen works in a pinch. Make sure to squeeze out any excess moisture before adding it to the quesadilla. Regarding cheese, I find the combination of Monterey Jack and feta to be the perfect balance of creamy and tangy. Feel free to experiment with different cheeses, though – perhaps a sprinkle of parmesan for added richness. The tortillas are another area for personal preference; gluten-free options are readily available and work wonderfully.
Serving Suggestions: This dish stands perfectly on its own, but a simple side salad complements it beautifully. I often toss together mixed greens, cucumber, red onion, olives, and a sprinkle of feta with a light vinaigrette for a refreshing counterpoint to the richness of the quesadillas. A quick and easy side salad only adds to the speed of the meal, making it perfect for a weeknight rush.
Beyond the Weeknight: While this recipe is a weeknight lifesaver, it also shines at gatherings. It's a crowd-pleaser that’s easy to scale up for parties or potlucks. Simply multiply the ingredients and cook in batches. The individual portions make serving a breeze. You can even prepare the spinach mixture ahead of time, storing it in the refrigerator until ready to assemble.
Variations: The beauty of this recipe is its adaptability. Experiment with different fillings! Add sun-dried tomatoes for a burst of sweetness and acidity, or incorporate mushrooms for a richer, earthier flavour. Consider adding a pinch of red pepper flakes for a touch of heat. Don't be afraid to get creative and find the flavor combinations that suit your palate.
Conclusion: This Spanakopita Quesadilla recipe is a testament to the fact that delicious, healthy meals don't have to be time-consuming. It's a go-to in our house, a versatile and adaptable dish that satisfies everyone at the table. I'm confident it will become a staple in your kitchen too! So, the next time you're pressed for time, remember this recipe. It’s a quick, healthy, and delicious way to feed your family without sacrificing flavor or quality. Enjoy!
