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