Ingredients
4 large flour tortillas
4 cups fresh spinach leaves (about 100g)
4 oz crumbled feta cheese (113g)
1 cup shredded mozzarella cheese (about 227g)
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
Juice of 1/2 lemon (about 1 tsp)
Instructions
Preheat a large skillet over medium heat
Chop spinach into coarse pieces in a bowl
Add olive oil to the skillet, then sauté garlic (optional) for 30 seconds
Add chopped spinach, oregano, and salt, cooking until wilted (3-4 minutes)
Stir in crumbled feta and shredded mozzarella, mixing until spinach is coated and cheese begins to melt
Evenly divide the mixture between the tortillas, placing spinach filling in the center of two tortillas
Top each with another tortilla to form sandwiches
Cook quesadillas 2-3 minutes per side until tortillas are golden and crispy
Repeat with remaining ingredients
Notes
Use halal-certified feta and mozzarella to meet dietary restrictions
Storage: Keep leftovers refrigerated for up to 3 days
Reheat in a skillet or oven to restore crispiness
Optional variations: Add diced tomatoes, Kalamata olives, or sprinkle red pepper flakes for heat
- Prep Time: 10
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Mediterranean-American Fusion
- Diet: Dairy
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 1g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg