This Spanakopita Quesadilla is super simple and comes together quickly, but is big on flavor-- The quesadilla is just crispy and it's packed with warm garlicky spinach and accented by creamy, tangy and melty cheese.... soooooo delicious! Perfect for lunch, a hearty snack or light dinner paired with a simple Greek Salad with Balsamic Vinaigrette.
3 cups packed fresh baby spinach leaves (about ½ a 5 oz container --for reference, we use an entire 5 oz container of baby spinach when making 2 quesadillas)
½ -1 teaspoon dried minced garlic, according to tastes (you could use fresh garlic, but we've been using dried because easier)
2 gluten-free flour tortillas (We used Siete Foods Almond Flour tortillas which are grain-free as well)
approximately 3 tablespoons shredded Monterrey Jack cheese, more to taste
approximately 2 tablespoons feta cheese, crumbled
Simple Greek Salad (serves 2-4)
1 5 oz container mixed greens or Romaine
½ cucumber, cut in slices, then quartered
½ cup cherry Tomatoes, halved
½ Red onion, sliced thin, then halved
¼ cup Olives (I prefer kalamata)
1/ 4 cup Crumbled feta
Easy Balsamic Vinaigrette
¼ cup extra virgin olive oil
1½ tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Garlic powder, a sprinkle or to tasted
Salt, to taste
In a large skillet, heat olive oil over medium heat until warm and shimmering but not burning, about 30 seconds - 1 minutes.
Add spinach and saute. (It will look like a lot but shrinks down to much less!) When starting to wilt, after about 2 minutes, add garlic and continue to saute for another minute or two until spinanch warm and wilted. Total spinach cooking time will take 3-4 minutes.
Remove spinach from pan and set aside in a small bowl or on a plate.
Using the same skillet, (you could wipe it clean if you want or just use as is which is what we usually do), heat a touch of oil over medium high heat, until shimmering. Add one tortilla and let sit for about 30 seconds- 1 minute or until tortilla is starting to cook (it will puff up a bit).
Add spinach on top of tortilla and spread evenly. Top with Monterey Jack and Feta. Top with second tortilla. Cook 1-2 minutes, flip and cook the second side about 1-2 minutes until both sides are starting to turn a golden brown and cooked to your liking.
Cut into quarters, serve and enjoy!
Easy Balsamic Vinaigrette
Whisk together ingredients.
Can be made ahead and keeps well in the refrigerator for several days.
Simple Greek Salad
Combine ingredients in a large bowl and add vinaigrette to taste.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...