Ingredients:

  • 150g fresh baby spinach
  • 75g Greek feta cheese, crumbled
  • 50g low-moisture mozzarella cheese, shredded
  • 30g red onion, finely diced
  • 1 clove garlic, minced
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 2 large (10-inch) flour tortillas
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Wilt the spinach. Place 150g baby spinach in a dry pan over medium heat until the leaves collapse and turn dark green.
  2. Expel the moisture. Transfer the wilted spinach to a colander and press with a spoon Note: This prevents the tortilla from becoming a soggy mess.
  3. Sauté aromatics. Heat a tiny drop of oil in the pan and cook the 30g red onion and 1 clove minced garlic until translucent and fragrant.
  4. Create the mixture. In a medium bowl, combine the wilted spinach, onions, garlic, 75g crumbled feta, 0.5 tsp oregano, and 0.25 tsp red pepper flakes.
  5. Prepare the tortilla. Lay one large tortilla flat and spread 25g of the mozzarella over one half.
  6. Layer the filling. Spread the spinach feta mixture evenly over the mozzarella, then top with the remaining 25g of mozzarella Note: This cheese sandwich method locks the filling in place.
  7. Heat the skillet. Add 0.5 tbsp olive oil to the pan over medium high heat until the oil shimmers slightly.
  8. The first sear. Fold the tortilla over and place it in the pan. Cook for 3 minutes until the bottom is deep golden and rigid.
  9. The flip. Carefully turn the quesadilla over and add the remaining oil if the pan looks dry.
  10. Final melt. Cook the second side for 2-3 minutes until the cheese is bubbling at the edges.