Dinner / Lunch
Spinach and Feta Quesadilla Pizza
Tools You'll Need
- Measuring cups
- Measuring spoons
- 10" or 12" frying pan
- Cutting board
- Chef’s knife
- Wire rack
- Lint-free towel cheesecloth
- Mixing bowl
- 1 (10oz) package frozen chopped spinach, thawed
- ¼ cup onion, diced
- 2 garlic cloves, minced
- 2 tablespoons canola oil, plus more for greasing
- ½ cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Feta cheese, crumbled
- 4 (10") whole wheat tortillas
- Kosher salt to taste
- Freshly ground pepper to taste
Drain thawed spinach
Place the thawed spinach in a clean, lint-free dish towel or cheesecloth and squeeze over the sink getting the spinach as dry as possible. Place in a clean bowl and set aside.
Sauté garlic and onions
Place 2 tablespoons of oil in a large pan over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
Add spinach to pan
Add the spinach, stirring to combine, and cook to warm the spinach for roughly 3 minutes.
Season and take off the heat
Season with salt and pepper, then stir and transfer it to a bowl.
Clean and re-oil pan
Safely wipe your pan clean using a paper towel. Then, lightly coat the bottom of the pan with a little more oil.
Place the tortilla into the pan, and spread 2 tablespoons of marinara sauce over half the tortilla.
Cover with toppings
Top with ¼ cup of mozzarella cheese, a quarter of the spinach mixture, and 2 tablespoons of crumbled feta cheese.
Fold over tortilla
Fold the uncovered half over the sauce side and press down gently with the back of a spatula.
Cook for a few minutes
Cook until golden brown and crisp underneath, about 3–5 minutes.
Carefully flip the quesadilla over. Cook until the mozzarella melted and the second side is crisp.
Repeat the process and serve
Remove to a wire rack and repeat to make three more. Slice into 4 triangles and serve with extra marinara on the side for dipping.