I stumbled over Cara Eisenpress and Phoebe Lapine’s recipe for spinach pie quesadillas. I had to try them, becauce they sounded like spanakopita minus the crispy filo pastry. And I love spanakopita, this crispy salty creamy greek spinach pie snack.
I'll think the filling will work great in a pita bread, frying it the same way. Served with a salad It would work great as dinner or lunch. And if you slice it in wedges you could use it as a appetizer.
makes 2 servings
- 1 teaspoon olive oil
- ½ small onion, finely diced
- a small bunch scallion, sliced
- 1 clove garlic, minced
- ¼ tsp salt
- freshly ground pepper
- pinch of thyme
- pinch of oregano
- pinch of cayenne
- 1 bag (170 g) fresh spinach
- 2 whole wheat tortilla, 8-inch in diameter
- 2 large egg
- 2 tablespoon plain Greek yogurt
- 4 tablespoon crumbled feta cheese
In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Add garlic, salt, pepper, and the spices.
Add the spinach a handful at a time and cook until wilted a bit before adding more. When all the spinach is wilted, pour the mixture into a bowl to cool a bit. When cooled, drain the mixture.
In another bowl whisk together the egg white, yogurt, and half the feta. Mix in the cooled spinach.
Clean the pan and brush with a splash olive oil.
Over low heat put the tortilla in the pan. Warm the tortilla on one side and turn it, before sprinkling the rest of the feta over the one side of the tortilla and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the tortilla, fold the other half over and cook on one side until the egg begins to firm up about 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.