Greek Quesadillas

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   Stack up a few spinach leaves, roll them up into a tight roll and slice the roll into thin strips.

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   Repeat with all of the spinach.

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   Thinly slice the red onion and the sun dried tomatoes or red peppers.

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   2.

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   Place a tortilla on a plate or work surface.

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   Sprinkle desired amount of all ingredients on top.

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   **Be careful not to overload.

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   3.

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    Heat a large non-stick skillet over medium heat for a few minutes.

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    Place the loaded tortilla on the skillet and place another tortilla on top.

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    Cook until browned on the bottom, then flip it over and cook until browned on the other side (a few minutes per side).

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    Remove the tortilla from the skillet and cut into wedges.

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    Repeat with the remaining tortillas.

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    If making several quesadillas at once, you can keep the finished ones warm in a 300 F oven.

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    Inspired by Better Homes and Gardens.

* Per serving · 4 servings · Values may vary.

No additional tips available.