Ingredients
Equipment
Method
- Thaw the frozen spinach. Place it in a colander and press to squeeze out as much moisture as possible. Put the drained spinach in a large bowl.
- Thinly slice the red onion. Cut the roasted red peppers into small strips. Roughly chop the kalamata olives and parsley (if using). Add these to the bowl with the spinach.
- Add the dried oregano, crumbled feta, and shredded mozzarella to the bowl. Stir everything together until evenly distributed.
- Divide the filling among the ten tortillas, placing it on one half of each tortilla. Fold the other half over the filling. Heat a non-stick skillet over medium to medium-low heat. Cook each quesadilla for a few minutes per side, until golden brown and crispy, and the cheese is melted.
Nutrition
Notes
You can freeze these quesadillas before cooking. To cook from frozen, use lower heat to allow the inside to thaw and melt before the outside becomes crispy.