Ingredients
Filling
- 1/4 white onion, diced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic, diced
- 7 cups spinach, chopped
- Salt and pepper, to taste
- 1 egg
- 1/4 cup feta cheese crumbles
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup fresh dill, chopped
Quesadilla Base
- 4 flour tortillas (about 7 inches in diameter)
Instructions
- Sauté the aromatics and spinach: Heat olive oil and butter in a frying pan over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add diced garlic and chopped spinach, then cook for another 3-4 minutes until spinach is wilted. Season with salt and pepper to taste.
- Cool the spinach mixture: Transfer the sautéed spinach mixture onto a plate and place it in a cold area for a few minutes to cool down, making it easier to handle and reducing excess heat.
- Prepare the egg mixture: In a separate bowl, whisk together the egg, feta cheese, Parmesan cheese, and fresh dill until well combined.
- Remove excess liquid: Take handfuls of the spinach mixture and squeeze out any excess liquid with your hands. This prevents sogginess in the quesadilla filling. Transfer the drained spinach into another bowl.
- Combine filling: Add the egg and cheese mixture to the drained spinach and stir well until fully incorporated. Divide the mixture evenly into four portions.
- Assemble and cook quesadillas: Lay one flour tortilla flat and spread one portion of the filling over half of the tortilla. Fold the other half over the filling to create a half-moon shape. Heat a clean, ungreased frying pan over low heat. Cook each quesadilla for about 4 minutes on each side, until golden brown and the filling is cooked through.
- Serve: Cut quesadillas into wedges and serve warm with yogurt, tzatziki sauce, or sour cream for dipping.
Notes
- Removing excess moisture from spinach is crucial to avoid soggy quesadillas.
- You can substitute fresh dill with dried dill if fresh is unavailable, but use less as dried herbs are more concentrated.
- Cooking on low heat ensures the quesadilla cooks evenly without burning the tortilla.
- For a vegetarian option, this recipe already fits since no meat is included.
- Serve with complementary dips like tzatziki or sour cream to enhance the Greek flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Greek-Mexican Fusion
- Diet: Vegetarian
