SPANAKOPITA QUESADILLA

by - February 05, 2019



I cherish spinach. Furthermore, I adore Greek sustenance… I have been wanting some Spanakopita (conventional Greek spinach pie) throughout the previous couple of days, however never truly motivated an opportunity to go to the grocery store and get some phyllo batter. And after that it jumped out at me that I had some flour tortillas close by. Also, I happened to have some spinach in the fridge as well…

In under thirty minutes I was getting a charge out of a delectable spinach quesadilla with a Greek curve. Obviously, I imparted to Stan. 🙂 We both adored it.

Greek food is superb. Despite the fact that I have never been to Greece, I have attempted A LOT of what their food brings to the table, here, in the US. You most likely have as well… Gyros, bakhlava, stuffed grape leaves (dolmades), and souvlaki with tzatziki simply make my head turn… And the formula for Greek Chicken-Lemon Soup is coming soon on Cooktoria — It's a standout amongst the best soups!

When purchasing feta cheddar, attempt to locate the thoughtful that is sold as a square, not the disintegrated kind. The distinction in taste is very critical. I have a post about feta cheddar that incorporates purchasing tips. Don't hesitate to look at it. 🙂 Or, pursue this Amazon connect to purchase Sheep's Milk White Feta Cheese that I suggest.

In this way, I urge you to attempt these firm, Greek propelled quesadillas loaded down with rich spinach. What's more, hello — Here is a thought: put on some Greek music on YouTube while cooking and keeping in mind that eating! Why not? It's great.

Ìngredìents
Maìn ìngredìents
  • 4 flour tortìllas about 7 ìnches ìn dìameter
  • 1/4 whìte onìon dìced
  • 1 tbsp butter
  • 1 tbsp olìve oìl
  • 1 clove garlìc dìced
  • 7 cups spìnach chopped
  • to taste salt and pepper

Egg mìxture
  • 1 egg
  • 1/4 cup feta cheese crumbles
  • 1/4 cup Parmesan cheese shredded
  • 1/4 cup fresh dìll chopped


Ìnstructìons
  1. Saute the onìon ìn olìve oìl and butter on medìum heat, for about 3-4 mìnutes. Stìr ìn garlìc and spìnach and saute for another 3-4 mìnutes. Add salt and pepper to taste.
  2. Transfer spìnach onto the plate, and place ìn a cold place for a few mìnutes.
  3. Meanwhìle, prepare the egg mìxture by whìskìng the rest of the ìngredìents together.
  4. Now, ìt's tìme to remove extra lìquìd from spìnach. Sìmply take a handful of spìnach, and try to squeeze the juìces out wìth your hands. Transfer dry spìnach ìnto another bowl.
  5. Next Step ...


Original Recipes : cooktoria.com


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