Spanakopita + Quesadilla = Spanakopadilla. Since retiring from teaching chemistry six months ago, I have not written any equation of any type at all, whether mathematical or chemical (you know the ones which you needed to balance). This is my first. It is a short hand form of saying that you could get two wonderful dishes of very diverse origins in one awesome vegetarian recipe, the irresistible crunchy Greek spanakopita and the gooey Mexican quesadillas.
Instead of using the usual puff pastry dough, one uses tortilla, to envelop the cheesy, spinach filling found in spanakopitas. Using tortilla instead makes this a very convenient dish to prepare. Almost everyone has tortillas in the fridge or pantry waiting for the next soft tacos or quesadillas to be prepared for a family meal. Plus puff pastry dough is loaded with butter so this is a healthier alternative.
This is an excellent portable lunch to go as well as a crowd pleasing appetizer. Served with a hearty salad or soup this can definitely be part of a family meal. So good that I am using the often repeated phrase that you hear from me, "I almost ate the whole thing".
It is also flexible in the sense that you can use any combination of cheese you might have. For example I used goat cheese instead of feta in the original recipe. The herbs and spices can be fresh or dried the latter being the one I used since I did not have fresh ones. You can also add beans and/or mushrooms to increase the nutritional value of the dish which I have done at one time.
I have to thank a a friend of mine, Sheila, who I met at the now closed Monroeville Curves for this wonderful recipe. We frequently exchanged recipes, healthy or otherwise, while doing the exercise circuit at this health club and this is the one I promised myself to share if ever I had a blog. You will love it.
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| Sheila who provided the wonderful recipe. We used to go to the now closed Monroeville Curves where members frequently exchanged recipes. |
Spanakopadilla
(Adapted from a recipe provided by my friend Sheila)
Ingredients
- 4-5 tbsps. olive oil
- 1 (9oz.) bag baby spinach
- 1/2 cup. finely chopped onion
- 1/2 cup. minced scallions
- 2 tsp minced garlic
- 1 large egg
- 1/2 tsp. kosher salt
- 1/8 tsp pepper
- Pinch of nutmeg
- 2 tbsp minced fresh dill (I used dried lemon dill)
- 2 tbsp. minced fresh parsley (I used dried parsley)
- 2/3 C. crumbled feta (I used goat cheese)
- 4 (8 in.) flour tortillas
- 1 cup shredded whole milk mozzarella (do increase the amount if you want it extra gooey)
2. Add 2 tbsp oil to a large nonstick skillet that has been warmed over medium heat. Add the spinach and saute it until it is just wilted, about 2 min. Transfer the spinach to a plate to cool, about 10 min.
3. While the spinach is cooling, add another 1 tbsp. of the oil to the skillet, then add the onion, scallions, and garlic. Saute them until they have softened, about 2 to 3 min. Let them cool in the pan for about 10 min.
4. Lightly beat the egg in a medium bowl, then whisk in the salt, pepper, nutmeg, dill, and parsley. Stir in the cooled onion mixture. Gently squeeze handfuls of the spinach over the sink to remove the excess moisture. Add the spinach to the bowl, then add feta or goat cheese stirring gently to combine the ingredients.
5. Arrange the tortillas on a work surface. Sprinkle a generous tablespoon of the mozzarella over half of each tortilla. Top the mozzarella with a quarter of the spinach mixture. Distribute it evenly and leave a thin border at the edge. Sprinkle another generous tablespoon of the mozzarella over the spinach, then fold over the other half of each tortilla. Set them on the baking sheet and brush the tops and edges with the remaining oil or you can spray them with cooking spray.
6. Bake the spanakopadillas on the top rack for 10 min. Remove them from the oven, flip them over, and let them rest bottom side up on a cutting board for 5 min. Cut each tortilla into thirds.
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