Pan Spanakopita Quesadillas

 

We at Delish enjoy a good mashup, especially when it means producing something we enjoy in a more convenient way. This inventive dish blends the delicious spinach filling of traditional Greek spanakopita with the style and toppings of a fantastic quesadilla. It's reimagined on a sheet pan and is ideal for a large group. Instead of the traditional phyllo dough wrapping used in spanakopita, you'll use tortillas to produce a large-scale quesadilla that bakes in the oven (rather than on the stovetop).

Don't forgo squeezing the water out of the spinach for the crispiest crust—vital it's to keep everything from getting mushy.

Serve these quesadillas with sour cream and salsa, or try another dip like hummus, or go all-in on the mashup concept and serve them with Greek lemon potatoes and guacamole.

This large-scale sheet pan style may also be used with various quesadilla fillings. We favor simple chicken and beef fillings, but more imaginative fillings, like our chicken cordon bleu quesadillas, would be wonderful as well.

Pan Spanakopita Quesadillas Recipe

Prep Time10 mins

Cook Time60 mins

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

Serve with thinly sliced onions, sour cream, and salsa or pico de gallo.

INGREDIENTS

1. Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
2. Heat the oil in a medium skillet over medium heat. Cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Cook, stirring constantly, until the garlic is light golden and aromatic, approximately 1 minute more. Scrape the onion mixture into the bowl with the spinach.
3. Stir in the feta, dill, lemon zest, and salt to the spinach mixture.
4. Arrange tortillas on a work area and brush with oil on one side. Arrange 6 tortillas on a rimmed baking sheet, greased side up, so that one-quarter to one-half of each tortilla drapes over the sides (they should just slightly overlap in the center).
5. 2 cups Mexican mix cheese, sprinkled over tortillas inside sheet edges Top with the spinach mixture and the remaining 1 cup Mexican blend cheese.
6. Place the remaining 2 tortillas, greased side down, in the center of the pan. To seal the quesadilla, fold the overhanging tortillas toward the center.
7. Place another baking sheet on top of the tortillas (to help quesadilla hold its shape). Bake for 18 to 22 minutes, or until the tortillas begin to crisp. Remove the top baking sheet and bake for another 9 to 11 minutes, or until the tortillas are golden and crispy.
8. Cut into rectangles. Garnish with onions. Serve alongside sour cream and salsa.