Featured in the book Delicious on a Dime from the editors of ALL YOU magazine. Photo by Ryan Benyi for ALL YOU Magazine.
|1 tablespoon olive oil||1/4 cup kalamata or other black olives, pitted and chopped|
|1/2 small onion, finely chopped||4 10-inch flour tortillas|
|1 (10-ounce) package frozen spinach, thawed and squeezed dry 6 oz. feta, crumbled|
Warm oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in spinach and cook, stirring, until heated through, 2 to 3 minutes longer. Transfer to a bowl and stir in cheese and olives.
Spread a quarter of spinach mixture over half of each tortilla. Fold to cover; press lightly to seal.
Place a large skillet over medium-high heat. Cook quesadillas one at a time in skillet, turning once, until golden on both sides and cheese is melted, about 6 minutes total for each. Serve immediately.
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