Spanakopita Quesadillas
by Izy Hossack
Combining a crisp pan-fried tortilla with this cheesy green filling makes for a simple, satisfying lunch.
Method
Based on 2 servings, adjust as needed.
Step 1
Place the spinach and cavolo nero leaves (or curly kale) in a large pan with a little water over a medium heat. Cover with a lid, reduce the heat to low and leave for a few minutes to wilt.
Step 2
Once wilted, rinse the greens under cold running water, then squeeze as much water out as possible. Roughly chop the greens and add to a medium bowl with the cheeses, herbs, garlic, egg and salt and stir until evenly mixed.
Step 3
Heat 1 teaspoon of the oil in a large frying pan over a medium heat. Tilt the pan so the oil spreads to cover the base of the pan. Place 1 tortilla into the pan and cover half of it with one-third of the spinach mixture. Fold the tortilla in half up and over the filling and press down to seal. Cook over a medium-low heat until the underside is golden, then flip over and cook the other side until golden. Transfer to a plate and repeat with the rest of the filling and tortillas.
Step 4
Cut the tortillas into wedges and eat hot, with a dip of your choosing, if you wish.
- Ingredients
- Based on 2 servings
-
1 tsp Mixed Dried Herbs 1x Sainsbury's Mixed Herbs 14g -
3 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Wholemeal Tortillas 1x Sainsbury's Wholemeal Tortilla Wraps x8 512g -
50g Cheddar Cheese, grated 1x Sainsbury's British Mature Cheddar Cheese 400g -
150g Pea Dip, or any dip of your choosing 1x LEON Pea-lentiful Dip 150g -
200g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
50g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
1 clove Garlic, crushed 1x Sainsbury's Garlic -
1 Egg 1x Sainsbury's British Free Range Eggs Medium x6 -
100g Cavolo Nero, stems removed 1x Sainsbury's Cavolo Nero, Black Kale 200g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g