Cooking Instructions

• Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes. Allow the spinach to cool for a few minutes.
• Once the spinach is cool enough to handle, place it in a fine mesh strainer (or clean tea towel) to remove all that excess moisture so you don't make your quesadillas soggy.
• Chop the spinach.
• To assemble quesadillas, distribute half of the mozzarella cheese (2 ounces or ½ cup) over one half of each tortilla.
• Next, distribute spinach over top of the mozzarella cheese. Then, sprinkle over crushed red pepper flakes and oregano.
• Top the spinach with the remaining 2 ounces or ½ cup of mozzarella cheese, feta and garlic powder. Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around in the pan so you get a good coverage of oil before adding your quesadillas.
• Place two quesadillas in the pan. Cook quesadillas for about 3 to 4 minutes on one side.
• Carefully flip quesadillas to the other side and continue to cook for another 3 to 4 minutes or until they're golden brown and crispy on the outside and the mozzarella cheese has melted inside.
• Repeat process to cook remaining quesadillas.
• Once done, cut each quesadilla in half so you have 8 pieces. Great served with plain Greek yogurt. Enjoy!