Recipe: Greek Quesadillas

This is a quick dinner or lunch. You can even make the filling in about 10 minutes in the morning. Just place the filling in the fridge while you are out. Than dinner can be on the table in about 15 minutes.It's magic! I served this with potato wedges that I baked in the oven. Great winter meal with little time invested.

Greek Quesadillas

8 flour tortillas                            4 Roma tomatoes

16 oz. fresh spinach, washed         4 oz. feta cheese crumbles

2 Tble olive oil                             1 cup shredded mozarella cheese

1/2 white onion, diced

2 cloves garlic, minced

In a large skillet, heat the olive oil over medium-high heat. Add in the garlic and onion; cook for two minutes. Stir in the spinach a handful at a time until it is all in the skillet. Add in the tomatoes. You want to let it cook about three more minutes, or until the water has cooked out of the pan. Remove from the heat and stir in the feta cheese.

Meanwhile, heat a griddle on the stovetop. Place as many tortillas on it as possible. Let them heat on one side for two minutes, than flip. Fill one side of each tortilla with a few tablespoons of filling. Sprinkle the filling with mozzarella cheese and fold the tortilla in half. Let it cook for a few more minutes, ad than flip to crisp the other side. In total it should take 7 or 8 minutes for them to cook. Repeat until you use all the filling.