Spanakopita Quesadilla

By á-6416

4 Points Plus

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

Preparation

Step 1

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).