Ww Spinach and Feta Quesadillas Recipe

Name: Ww Spinach and Feta Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray (2 sprays); 1 medium shallot, minced; 1 medium garlic clove, minced; 10 ounces frozen chopped spinach, thawed and squeezed dry; ¼ cup feta cheese, crumbled; ½ cup grated parmesan cheese, such as Parmigiano Reggiano; 2 tablespoons non-fat coffee creamer, such as half-and-half; ¼ cup canned cannellini beans, drained, rinsed and mashed; ¼ teaspoon black pepper; 1 teaspoon fresh lemon juice; 4 (6 inch) flour tortillas; cooking spray (1 spray); 1 medium lemon, quartered

Servings: persons

cooking spray (2 sprays)
1 medium shallot, minced
1 medium garlic clove, minced
10 ounces frozen chopped spinach, thawed and squeezed dry
¼ cup feta cheese, crumbled
½ cup grated parmesan cheese, such as Parmigiano Reggiano
2 tablespoons non-fat coffee creamer, such as half-and-half
¼ cup canned cannellini beans, drained, rinsed and mashed
¼ teaspoon black pepper
1 teaspoon fresh lemon juice
4 (6 inch) flour tortillas
cooking spray (1 spray)
1 medium lemon, quartered

1
Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat.
2
Add shallot and garlic and saute 1 minute; stir in spinach.
3
Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.
4
Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
5
Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
6
Recoat skillet with cooking spray.
7
Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm.
8
Repeat with remaining tortillas.
9
Cut each tortilla in half to form quarters.
10
Serve with lemon wedges.
11
Yields 2 quarters per serving.

544

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: cooking spray (2 sprays), 1 medium shallot, minced, 1 medium garlic clove, minced, 10 ounces frozen chopped spinach, thawed and squeezed dry, and more.

Yes, Ww Spinach and Feta Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ww Spinach and Feta Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions