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Spinach Pie Quesadilla


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Spinach Pie Quesadilla

Spinach Pie Quesadilla
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total prep
I have my superhuman early-morning powers to thank for the simplicity and deliciousness of this Spinach Pie Quesadilla. I also have to give credit to eggs, though. Eggs allow me to feed myself even when there’s not much else in the fridge, and I always keep them handy—then, in the East Village apartment, and now, in the dream-to-reality Brooklyn one. In the two egg recipes that follow this one, I add eggs to pasta and to a mix of vegetables, and as with the quesadilla, they transform these simple staples into a satisfying meal. Of course eggs this good can and should feed more than one, if it’s an hour removed enough from breakfast that friends might actually want to join in.

Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.

Ingredients

Directions

  • In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
  • Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
  • In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
  • Wipe out the pan, then brush it with about ¼ - ½ teaspoon olive oil or cooking spray.
  • Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.

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