What a crazy idea we came up with here in Fairfield, Connecticut, USA. Traditional Greek spanakopita meets the traditional quesadilla. The result is a non-traditional creation that spinach lovers, cheese lovers, and tortilla lovers will adore. The two cultures unite and take over in this crazy MEXIGREEK fusion dish that tastes nothing short of AMAZING!
Here’s what you need:
6 teaspoons organic olive oil
1 9 oz bag organic baby spinach
1/2 finely chopped organic onion
4 teaspoons GourGanics USDA organics spicy salsa
1 large organic egg
pinch organic nutmeg
2 tablespoons organic fresh parsley (minced)
1/2 cup crumbled feta cheese (organic if possible)
4 (8inch) organic flour tortillas
3/4 cup shredded organic mozzarella
Here’s what to do:
Heat 1 tablespoon of the oil in a large saute pan, the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop. Pour off any liquid from the pan, and add remaining olive oil. Add onions and saute until soft, about 2 to 3 minutes. Add the salsa, spinach, then parsley and nutmeg. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the cheeses and beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a tortilla with butter and bake for 5 minutes, until crisp.
Using a knife, cut the tortillas into triangles. Place a small spoonful of spinach filling and cover with another crisp tortilla. Bake at 350 Degrees for 15 minutes and serve hot.