Name: Sheet-Pan Spanakopita Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 (10-oz.) packages frozen chopped spinach, thawed, drained -; 2 tbsp. extra-virgin olive oil, plus more for brushing -; 1 small yellow onion, finely chopped -; 3 cloves garlic, minced -; 4 oz. crumbled feta (about 1 c.) -; 1 tbsp. chopped fresh dill -; 1/2 tsp. finely grated lemon zest -; 1/2 tsp. kosher salt -; 8 (8") flour tortillas -; 12 oz. shredded Mexican blend cheese (about 3 c.), divided -; Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet-Pan Spanakopita Quesadillas

1. 2 (10-oz.) packages frozen chopped spinach, thawed, drained -

2. 2 tbsp. extra-virgin olive oil, plus more for brushing -

3. 1 small yellow onion, finely chopped -

4. 3 cloves garlic, minced -

5. 4 oz. crumbled feta (about 1 c.) -

6. 1 tbsp. chopped fresh dill -

7. 1/2 tsp. finely grated lemon zest -

8. 1/2 tsp. kosher salt -

9. 8 (8") flour tortillas -

10. 12 oz. shredded Mexican blend cheese (about 3 c.), divided -

11. Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving -

How to cook deliciously - Sheet-Pan Spanakopita Quesadillas

1. Stage

Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.

2. Stage

In a medium skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add garlic and cook, stirring, until light golden and fragrant, about 1 minute more. Scrape onion mixture into bowl with spinach.

3. Stage

Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.

4. Stage

Arrange tortillas on a work surface and brush one side with oil. Arrange 6 tortillas oiled side up on a rimmed baking sheet so one-quarter to one-half of each tortilla hangs over the sides (they should just slightly overlap in the center).

5. Stage

Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.

6. Stage

Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.

7. Stage

Place a second baking sheet on top of tortillas (to help quesadilla hold its shape). Bake until tortillas are beginning to turn crispy, 18 to 22 minutes. Remove top baking sheet and continue to bake until tortillas are golden and crispy, 9 to 11 minutes more.

8. Stage

Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.