Start by adding spinach, salt, and black pepper to a sauté pan over medium heat. Cover and cook for about 3 to 5 minutes until the spinach wilts. Let it cool for a few minutes. Season with salt and pepper to taste.
½ pound baby spinach, salt, freshly ground black pepper
Once cooled, place the spinach in a fine mesh strainer or clean tea towel to squeeze out any excess moisture, so the quesadillas stay crisp. Chop the spinach finely.
To assemble the quesadillas, sprinkle half of the mozzarella cheese (2 ounces or ½ cup) on one half of each tortilla. Layer the spinach on top, then add crushed red pepper flakes and oregano. Top with the remaining cheese, feta, and garlic powder. Fold the tortillas in half.
4 ounces shredded mozzarella cheese, 4 flour tortillas, ¼ teaspoon crushed red pepper flakes, ½ teaspoon dried oregano, 4 tablespoons crumbled feta cheese, ¼ teaspoon garlic powder
To cook heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Place two quesadillas in the pan and cook for about 3 to 4 minutes on one side. Flip carefully and cook for another 3 to 4 minutes, until golden and crispy, and the cheese is melted.
2 tablespoons olive oil
Repeat the process with the remaining quesadillas. Once done, cut each into half to make 8 pieces. Serve with plain Greek yogurt. Enjoy!
