Quesadillas get a Mediterranean twist in this tantalizing spinach and feta melt recipe. Chopped olives, crushed red peppers and fresh dill fill each bite with a bright, hearty flavor you will not forget.
Recipe yields 8 servings
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook for about 3 to 5 minutes, until tender. Add the spinach and cook until wilted. Remove from the heat.
In a medium bowl, with a fork, smash the chickpeas. Add the spinach mixture, the roasted red peppers, feta, olives, salt, red-pepper flakes and dill. Mix to combine.
Place a tortilla on a work surface. Spoon one-quarter of the filling on the tortilla, leaving a small border around the edge. Top with one-quarter of the mozzarella. Top with a second tortilla. Repeat with the remaining tortillas.
Lightly spray a skillet with nonstick cooking spray and heat over medium heat. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Repeat with the remaining quesadillas.
Cut each quesadilla into 6 triangles and serve with the tzatziki sauce.