INSTRUCTIONS:
Add spinach, salt, black pepper, and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes. Allow the spinach to cool slightly.
Once cooled, squeeze the spinach in a fine mesh strainer or clean tea towel to remove excess moisture.
Chop the spinach finely.
To assemble quesadillas, distribute half of the mozzarella cheese over one half of each tortilla.
Top with spinach, then sprinkle with crushed red pepper flakes and oregano.
Add feta cheese, remaining mozzarella, and a sprinkle of garlic powder. Fold tortillas to form half-moons.
Heat olive oil in a large non-stick frying pan over medium-low heat. Cook quesadillas in batches, about 3-4 minutes per side, until golden brown and cheese is melted.
Serve:
Cut each quesadilla into wedges and serve warm.
Optional: Serve with tzatziki sauce or Greek yogurt for dipping.
Notes:
Customization: Feel free to add or substitute other Mediterranean ingredients such as roasted red peppers, artichoke hearts, or a different type of cheese like mozzarella or goat cheese.
Spinach: Fresh spinach works best, but you can use frozen spinach. Just make sure to thaw and squeeze out excess moisture before using.
Tortillas: Whole wheat tortillas can be used for a healthier option.
Cooking: Be careful not to overfill the quesadillas to prevent the filling from spilling out during cooking.
Storage: Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.
Enjoy these Mediterranean Spinach Quesadillas as a flavorful and healthy meal that brings together the best of Mediterranean and Mexican cuisines!
