Vegetarians will love this whole wheat quesadilla filled with spinach, yogurt, feta cheese and fresh herbs.
|3 tbsp||(45 mL) Olive oil, divided|
|1||Small onion, diced|
|3||Green onions, sliced|
|3||Cloves garlic, minced|
|4 cups||(1 L) Chopped spinach|
|Salt and pepper|
|1 tbsp||(15 mL) Chopped fresh herbs (thyme, oregano, parsley)|
|.5 cup||(125 mL) Crumbled Feta cheese|
|4||Small Dempster's® 100% Whole Wheat Tortillas|
|2 tbsp||(30 mL) Plain yogurt|
HEAT 1 tbsp (15 mL) olive oil in a small skillet over medium-high heat. Add onions and garlic; cook for 2-3 minutes or until tender and fragrant. Add spinach and toss to combine. Season with salt, pepper, cayenne, nutmeg and herbs. Stir in eggs and continue to cook, stirring for 2-3 minutes or until eggs are set. Remove from heat and stir in Feta cheese.
LAY tortillas on a large, clean work surface. Divide spinach mixture between each of the tortillas, spreading over one half of the tortilla. Fold in half, brush the outside with olive oil.
HEAT a large non-stick skillet over medium heat. Place tortillas in pan and cook for 3-4 minutes per side until golden and crisp. Serve with a dollop of plain yogurt on the side.
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