Sheet-Pan Spanakopita Quesadillas
This innovative recipe combines the savory spinach filling from classic Greek spanakopita and the format and toppings of a great quesadilla.
- 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
- ½ tsp. finely grated lemon zest
- ½ tsp. kosher salt
- 8 (8") flour tortillas
- 12 oz. shredded Mexican blend cheese (about 3 c.), divided
- Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving
- Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
- In a medium skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add garlic and cook, stirring, until light golden and fragrant, about 1 minute more. Scrape onion mixture into bowl with spinach.
- Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.
- Arrange tortillas on a work surface and brush one side with oil. Arrange 6 tortillas oiled side up on a rimmed baking sheet so one-quarter to one-half of each tortilla hangs over the sides (they should just slightly overlap in the center).
- Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.
- Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.
- Place a second baking sheet on top of tortillas (to help quesadilla hold its shape). Bake until tortillas are beginning to turn crispy, 18 to 22 minutes. Remove top baking sheet and continue to bake until tortillas are golden and crispy, 9 to 11 minutes more.
- Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.
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