Spanakopita Quesadillas
Healthy Recipe

Spanakopita Quesadillas

Serves 4 as an appetizer - Vegetarian

7 SmartPoint® Per serving


  • 1/2 teaspoon olive oil
  • 1/2 cup thinly sliced scallions
  • 1 garlic clove, mined
  • 6 ounces baby spinach
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1/2 cup crumbled feta
  • 2 large flour tortillas
  • 3/4 cup marinara sauce, warmed


  1. Heat oil in a large nonstick skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions are tender, about 1 minute. Add spinach and cook. Tossing constantly, until spinach is wilted, about 2 minutes. Remove from heat and stir in oregano and pepper. Transfer to medium bowl and stir in feta. Wipe out skillet with paper towels.
  2. Spoon spinach mixture evenly over one half of each tortilla. Fold unfilled half of each tortilla over filling and press down lightly.
  3. Heat same skillet over medium heat. Lightly spray quesadillas with olive oil nonstick spray. Place quesadillas in skillet and cook, turning once, until crisp and heated through, about 4 minutes.
  4. Cut each quesadilla into 4 wedges and serve with marinara.


These make a quick and delicious lunch served with a cup of soup or a green salad. They are also terrific served with Cucumber-Yogurt Sauce instead of marinara sauce.