Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 1 small red onion, 2 cloves garlic, 1/4 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Add the chopped fresh spinach to the skillet in batches, if necessary. Stir continuously until the spinach wilts down, which should take about 2-3 minutes. Season the spinach mixture with salt and freshly ground black pepper to your taste. Remove the skillet from the heat and set aside.5 ounces fresh spinach, Salt and freshly ground black pepper
- Lay out the whole wheat tortillas on a clean surface. Evenly divide the crumbled feta cheese between two tortillas, spreading it almost to the edges. Spoon the cooked spinach and onion mixture over the feta cheese on these two tortillas. Top each with the remaining two tortillas, creating two stuffed quesadillas.4 large whole wheat tortillas, 8 ounces feta cheese, 5 ounces fresh spinach
- Wipe out the skillet or use a clean one. Heat the remaining 1 tablespoon of olive oil over medium heat. Carefully place one or two of the assembled quesadillas into the hot skillet. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. You may need to adjust the heat slightly to prevent burning.2 tablespoons olive oil
- Once golden and cooked through, remove the quesadillas from the skillet. Let them cool for just a minute before slicing them into wedges using a sharp knife or pizza cutter. Garnish with fresh chopped parsley and dill, if desired, and serve immediately with lemon wedges on the side for an extra zing.1/4 cup fresh parsley, 1/4 cup fresh dill, Lemon wedges
Notes
To store leftover quesadillas, allow them to cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. They will stay fresh in the refrigerator for up to 2-3 days. Reheat in a dry skillet over medium-low heat, a toaster oven, or a conventional oven.