Cook The Book: Spinach Pie Quesadilla Recipe

Name: Cook The Book: Spinach Pie Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/4 small onion, finely diced; 2 scallions, sliced (white and light green parts); 1 clove garlic, minced; 1/4 teaspoon salt; Freshly ground pepper; Pinch each of thyme, oregano, and cayenne; 1 1/2 cups fresh spinach; 1 small wrap or flour tortilla, 8-inch in diameter; 1 large egg white; 1 tablespoon plain Greek yogurt; 2 tablespoons crumbled feta cheese, divided

Servings: persons

1 teaspoon olive oil
1/4 small onion, finely diced
2 scallions, sliced (white and light green parts)
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground pepper
Pinch each of thyme, oregano, and cayenne
1 1/2 cups fresh spinach
1 small wrap or flour tortilla, 8-inch in diameter
1 large egg white
1 tablespoon plain Greek yogurt
2 tablespoons crumbled feta cheese, divided

1
In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
2
Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
3
In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
4
Wipe out the pan, then brush it with about 1/4 - 1/2 teaspoon olive oil or cooking spray. Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/4 small onion, finely diced, 2 scallions, sliced (white and light green parts), 1 clove garlic, minced, and more.

Yes, Cook The Book: Spinach Pie Quesadilla falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Spinach Pie Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions