Spinach and Feta Quesadillas

Featured in the book Delicious on a Dime from the editors of ALL YOU magazine. Photo by Ryan Benyi for ALL YOU Magazine.

Ingredients

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

Prep: 10 min Total:

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1
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.
2
Spread a quarter of spinach mixture over half of each tortilla. Fold to cover; press lightly to seal.
3
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.

Cost per serving: $1.82
Shake it off. Don’t add any salt to the vegetables when sautéing them. The olives and feta are both salty enough on their own. Offer salsa on the side.
Change cheeses. Try these easy quesadillas with Monterey Jack or Cheddar.
Build it up. Sautéed mushrooms add more vitamins and a hearty meatiness to this dish. Slice button or cremini mushrooms and sauté them before the onions. Be sure to keep sautéing until mushrooms release their liquid, which takes about 7 minute.
Make it healthier. Use whole-grain tortillas to add nutrients to these family-pleasing quesadillas.

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