Mediterranean Quesadilla A Quick Healthy Twist

Ingredients

• 4 large flour or whole wheat tortillas (burrito size)
• 2 cups fresh baby spinach
• 1 1/2 cups shredded mozzarella or provolone cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup pitted Kalamata olives, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

2. 2

   Toss in the fresh baby spinach and a pinch of salt. Stir constantly for 1-2 minutes until the spinach is fully wilted and dark green. Remove the skillet from the heat and transfer the spinach to a small bowl.

3. 3

   Lay your tortillas flat on a clean work surface. On one half of each tortilla, sprinkle a layer of shredded mozzarella. Top with the wilted spinach, sun-dried tomatoes, sliced Kalamata olives, and crumbled feta. Finish with a sprinkle of dried oregano and a final layer of mozzarella.

4. 4

   Fold the empty half of the tortilla over the filling to create a half-moon shape.

5. 5

   Wipe the skillet clean and return it to medium heat. Place one or two quesadillas in the pan (don’t overcrowd). Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is deeply golden brown and the cheese is fully melted.

6. 6

   Transfer the hot quesadilla to a cutting board. Let it rest for 30 seconds, then slice it into wedges using a sharp knife or pizza cutter. Serve immediately.