Spinach, Onion, Mushroom, Quesadilla w/ Feta & Parm

If you read my blog about the Hub’s vegetarian day, this was the recipe I was talking about that kept him from going out and getting a burger. It was super easy to make and I can’t wait to make it again!

spinach quesadilla

Spinach, Onion, Mushroom, Quesadilla w/ Feta & Parmesan 

(Yields approx. 4 quesadillas)

4 whole wheat tortillas
2 cups fresh spinach chopped
1/2  large yellow onion chopped
1 cup mushrooms chopped
1/2 cup reduced fat feta
1/4- 1/2 cup grated parmesan (depends on preference)
1 tsp minced garlic
2 tsp oregano
1-2 tablespoons olive oil
Olive oil cooking spray
salt and pepper to taste

1. Coat a skillet with just enough olive oil so the vegetables won’t burn. Turn heat to medium-high. Add onions and sauté for about a minute or two before adding the mushrooms. Once both the mushrooms and onions are soft or to the consistency you like, add the spinach, making it just wilted. Add the garlic, oregano, salt and pepper. (if you like, you can also mix in some extra cheese into the mixture, but we were trying to cut back on that).

2. In another frying pan, coat the bottom with a quick spritz of cooking spray and set the heat to medium. Sprinkle a mixture of feta and parmesan cheese on one side of the quesadilla. Top cheese with the warm veggie mixture. Then add more cheese on top and fold the quesadilla over. After a couple of minutes/when the cheese starts getting melty, flip your folded quesadilla over so the other side can get nice and toasty.

3. Repeat until desired amounts of quesadillas are made and serve with a refreshing, Greek salad. 

Nutrition facts*: Per quesadilla: Calories 220, Fat 13, Protein 15, Sugar 1
*According to MyFitnessPal recipe builder

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