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Spinach and Feta Quesadillas

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 24 mins
Yield Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 10-oz. package frozen spinach, thawed and squeezed dry
  • 6 ounces feta, crumbled
  • 1/4 cup kalamata or other black olives, pitted and chopped
  • 4 10-inch flour tortillas

Nutrition Information

  • calories 339
  • fat 20 g
  • satfat 8 g
  • protein 15 g
  • carbohydrate 43 g
  • fiber 5 g
  • cholesterol 38 mg
  • sodium 1046 mg

How to Make It

  1. Warm oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in spinach and cook, stirring, until heated through, 2 to 3 minutes longer. Transfer to a bowl and stir in cheese and olives.

  2. Spread 1/4 of cheese mixture over 1/2 of each tortilla. Fold to cover; press lightly to seal.

  3. Place a large skillet over medium-high heat. Cook quesadillas one at a time in skillet, turning once, until golden on both sides and cheese is melted, about 6 minutes total for each. Serve immediately.