Olive Magazine
Spinach and Feta Quesadillas Recipe with Tomato Salsa

Spinach and feta quesadillas with tomato salsa

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Our go-to quick and easy comfort food. The trick to keeping the flour tortillas together is to not overfill them with the spinach and feta. Served with a fresh homemade tomato salsa, these are sure to hit the spot for a midweek meal or snack

  • Vegetarian
Nutrition:
NutrientUnit
kcal345
fat6.6g
carbs55.2g
fibre6.3g
protein16.8g
salt1.7g
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Ingredients

  • 4 vine tomatoes, seeded and diced
  • ½ red onion, diced
  • 1 red chilli, seeded and diced
  • ½ bunch coriander, roughly chopped
  • 1 tsp red wine vinegar
  • ½ 
lime, juiced
  • 75g low-fat feta, crumbled
  • 2 spring onions, sliced
  • 200g spinach, wilted and squeezed dry
  • 4 flour tortillas, large

Method

  • STEP 1

    Mix the tomatoes, onion, chilli and coriander together with the vinegar and lime juice. Season well. Mix together the feta, spring onions, spinach and season. Divide the feta mix onto two tortillas, and press down another tortillas onto each.

  • STEP 2

    Dry fry each quesadilla until the underside is golden, the cheese is melting and the onions are soft. Flip the tortillas over and fry on the other side until cooked through.

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