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
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.
The quality of the feta cheese pretty much decides the flavor of the quesadilla. I used a high quality cheese and enjoyed this very much. I did add some salt and pepper and wished I had used fewer olives, but it was very good. You can read my full review at Taking On Magazines: http://bit.ly/11mgl3m
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!