Ingredients:

  • 10 oz fresh baby spinach, roughly chopped
  • 0.5 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh dill, chopped
  • 4 oz feta cheese, crumbled
  • 1 cup shredded mozzarella
  • 2 large 10-inch flour tortillas
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 0.5 lemon, juice only
  • 1 pinch red pepper flakes

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Sauté the diced 0.5 small red onion until translucent, about 3 minutes, then add the minced 2 cloves garlic and cook for 30 seconds until fragrant. Add the 10 oz fresh baby spinach in batches, tossing until completely wilted.
  2. Transfer the cooked spinach mixture to a kitchen towel or fine-mesh sieve. Squeeze firmly to remove as much excess liquid as possible to ensure a crispy tortilla.
  3. In a medium bowl, combine the squeezed spinach mixture, crumbled 4 oz feta cheese, shredded 1 cup mozzarella, chopped 1 tbsp fresh dill, juice of 0.5 lemon, and 1 pinch red pepper flakes. Mix thoroughly.
  4. Lay the 2 large 10-inch flour tortillas flat. Distribute the filling evenly over one-half of each tortilla, leaving a small margin at the edges. Fold the tortillas in half to enclose the filling.
  5. Wipe the skillet clean and return to medium heat. Add 1 tbsp unsalted butter. Once the butter is foaming, place the quesadillas in the pan. Sear for 3-4 minutes per side until the exterior is golden brown and the cheese has melted.