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.

Spinach and Feta Quesadillas

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    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.

    nutritional information

    5 g
    20 g
    Saturated Fat:
    8 g
    43 g
    15 g
    1046 mg
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