Spanakopita Quesadilla

4 Points Plus
Spanakopita Quesadilla
Spanakopita Quesadilla

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    tsp olive oil, extra-virgin

  • 1/2

    cup(s) uncooked scallion(s), sliced

  • 1 1/2

    tsp minced garlic

  • 8

    cup(s) fresh spinach, baby leaves (about 6 oz)

  • 1/2

    tsp dried oregano

  • 1/8

    tsp black pepper, freshly ground, or to taste

  • 1/2

    cup(s) crumbled feta cheese

  • 2

    spray(s) cooking spray

  • 2

    item(s) (large) burrito-size wheat flour tortilla(s)

  • 3/4

    cup(s) store bought marinara sauce, warmed

Directions

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. 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. Wipe or rinse skillet clean. Coat skillet with cooking spray; set over medium heat. 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. Remove quesadillas to a cutting board; cut each into 4 wedges. Serve with marinara sauce on the side. Yields 2 wedges plus 3 tablespoons sauce per serving Notes These are also delicious dipped into Greek yogurt or without any sauce (could affect PointsPlus value).

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