Mediterranean Quesadillas

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  10 tortilla, medium or 460g

• Spinach

  Frozen, chopped or leaf, unprepared

  3 cup or 468g

• Onions

  Raw

  1 small or 70g

• Red peppers

  Hot chili, raw

  50g

• Olives

  Ripe, canned (small-extra large)

  33g

• Parsley

  Raw

  43g

• Feta cheese

  4 oz or 113g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

Directions

1. Thaw the frozen spinach and then place in a colander. Press the spinach against the sides of the colander to squeeze out as much moisture as possible. Place the drained spinach in a large bowl.
2. Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley. Place all four ingredients in the bowl with the spinach.
3. To the bowl also add the oregano, crumbled feta, and shredded mozzarella. Stir very well until everything is evenly distributed.
4. Divide the filling among all ten tortillas, spooning it into one half and then folding the bare half over top (I used roughly 3/4 cup per tortilla). Heat a non-stick skillet over medium to medium/low heat. Cook the quesadillas on each side until the outside is golden brown and crispy and the cheese inside has melted.
5. (source: https://www.budgetbytes.com/2012/05/mediterranean-quesadillas/)