Spinach and feta quesadillas
Crisp outside, melting cheese inside – ready in 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2 people
- Vegetarian
- Quick
Ingredients
Quantities adjust to the number of servings.
- Tortilla wraps4
- Grated cheese (mild cheddar or Emmental)80 g
- Baby spinach75 g
- Feta100 g
- Spring onions½ bunch
- Chilli flakes (to taste)to taste
- Greek yoghurt (for dipping)100 g
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Slice the spring onions, crumble the feta and tear any large spinach leaves.
Scatter half the grated cheese over two tortillas, then the spinach, feta, spring onion and a pinch of chilli, and finish with the rest of the cheese – it glues everything together. Top with the other two tortillas.
Cook the first one in a dry frying pan over a medium heat for 2–3 minutes until golden and crisp underneath. Flip it using a plate and cook the other side for 2 minutes.
Cook the second the same way. Cut into quarters and serve with cold yoghurt for dipping.