6 large (10-inch) tortillas
2 cups fresh spinach leaves, chopped
3/4 cup diced red onion
1/2 cup roasted red peppers, chopped
1/2 cup sun dried tomatoes
1/2 cup chopped artichoke hearts
1 can (2.25 oz.) sliced black olives
2 cups shredded Mozzarella cheese
1 cup crumbled feta cheese
Oregano (dried or fresh)
Red pepper flakes
Lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down. Sprinkle the chopped spinach leaves over half of each tortilla. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings. Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.
I'm always looking for delicious meatless meals that my family will enjoy (my husband is pretty much a carnivore). These greek quesadillas fit the bill! I did have to assemble several custom versions for the picky eaters--no artichoke hearts, olives, etc., but I liked mine fully loaded! As an alternative to cooking these in a skillet, you can arrange them on a large baking sheet and bake for about 10 minutes. They are delicious served with tzatziki sauce for dipping.
Who Dished It Up First
This is another recipe from Annie's Eats. It's quickly becoming one of my favorite food blogs.