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Spinach and Mushroom Quesadillas

AuthorMaria
spinach quesadillas
Yields4 Servings
 1 tbsp olive or avocado oil
 ½ lb spinach, tough stems removed and leaves chopped
 ½ cup onion or leeks, finely chopped
 ½ cup scallions, finely chopped
 2 garlic cloves, minced
 1 cup mushrooms, chopped
 1 egg
 ½ tsp salt
  tsp ground black pepper
 1 pinch nutmeg
 2 tbsp fresh parsley, finely chopped
  cup crumbled feta cheese
 4 8-inch wheat tortillas
 1 cup shredded mozzarella cheese
1

Preheat oven to 425°F.

2

Heat oil in a large skillet over medium heat. Add the onion, scallions, garlic, and mushrooms. Saute for about 3 minutes, until starting to soften. Add spinach to skillet and cook, stirring frequently, for about 2-3 more minutes, until wilted. Let cool for about 10 minutes.

3

In a large bowl, lightly beat the egg and then whisk in the salt, pepper, nutmeg and parsley. Stir in the cooled spinach mixture. (NOTE: Be sure that the spinach mixture is not too watery. If necessary, squeeze out any excess moisture before adding to the egg mixture.) Add the crumbled feta and stir to combine.

4

Grease a large baking sheet with olive or avocado oil. Lay out the tortillas on a flat surface (or right on the baking sheet). Sprinkle 2 tablespoons of the shredded mozzarella over only one half of each tortilla. Top the mozzarella with a quarter of the spinach mixture, distributing it evenly and leaving a thin border at the edge. Sprinkle another 2 tablespoons of shredded mozzarella over the spinach mixture on each tortilla. Fold each tortilla in half, pressing down slightly. Arrange the quesadillas on the baking sheet.

5

Bake the quesadillas in the upper third of the oven for 10 minutes, flipping halfway through. Remove from oven and let rest on a cutting board for 5 minutes. Cut each tortilla into thirds and serve. Enjoy!

Ingredients

 1 tbsp olive or avocado oil
 ½ lb spinach, tough stems removed and leaves chopped
 ½ cup onion or leeks, finely chopped
 ½ cup scallions, finely chopped
 2 garlic cloves, minced
 1 cup mushrooms, chopped
 1 egg
 ½ tsp salt
  tsp ground black pepper
 1 pinch nutmeg
 2 tbsp fresh parsley, finely chopped
  cup crumbled feta cheese
 4 8-inch wheat tortillas
 1 cup shredded mozzarella cheese

Directions

1

Preheat oven to 425°F.

2

Heat oil in a large skillet over medium heat. Add the onion, scallions, garlic, and mushrooms. Saute for about 3 minutes, until starting to soften. Add spinach to skillet and cook, stirring frequently, for about 2-3 more minutes, until wilted. Let cool for about 10 minutes.

3

In a large bowl, lightly beat the egg and then whisk in the salt, pepper, nutmeg and parsley. Stir in the cooled spinach mixture. (NOTE: Be sure that the spinach mixture is not too watery. If necessary, squeeze out any excess moisture before adding to the egg mixture.) Add the crumbled feta and stir to combine.

4

Grease a large baking sheet with olive or avocado oil. Lay out the tortillas on a flat surface (or right on the baking sheet). Sprinkle 2 tablespoons of the shredded mozzarella over only one half of each tortilla. Top the mozzarella with a quarter of the spinach mixture, distributing it evenly and leaving a thin border at the edge. Sprinkle another 2 tablespoons of shredded mozzarella over the spinach mixture on each tortilla. Fold each tortilla in half, pressing down slightly. Arrange the quesadillas on the baking sheet.

5

Bake the quesadillas in the upper third of the oven for 10 minutes, flipping halfway through. Remove from oven and let rest on a cutting board for 5 minutes. Cut each tortilla into thirds and serve. Enjoy!

Spinach and Mushroom Quesadillas
This Post Has One Comment
  1. I made the spinach quesadillas for dinner and we loved them! We have a lot of kale in our garden so I used mostly kale. Thanks for sharing your recipes!

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