Greek Quesadillas

• 2 cups Fresh Spinach
• 1 whole Red Onion
• 1 can Sundried Tomatoes (14.5oz Can) Or Jarred Red Peppers
• 8 whole Wheat Tortillas
• 1 can Sliced Black Olives (4 Ounce Can)
• 2 cups Shredded Mozzarella
• 1 container Feta Cheese (usually Comes In A 5oz Container) A Few Tablespoons Per Serving
• 2 dashes Oregano (dried Or Fresh) Or To Taste
• 1 dash Red Pepper Flakes (optional)

1. 1.
2. Stack up a few spinach leaves, roll them up into a tight roll and slice the roll into thin strips.
3. Repeat with all of the spinach.
4. Thinly slice the red onion and the sun dried tomatoes or red peppers.
5. 2.
6. Place a tortilla on a plate or work surface.
7. Sprinkle desired amount of all ingredients on top.
8. **Be careful not to overload.
9. 3.
10. Heat a large non-stick skillet over medium heat for a few minutes.
11. Place the loaded tortilla on the skillet and place another tortilla on top.
12. Cook until browned on the bottom, then flip it over and cook until browned on the other side (a few minutes per side).
13. Remove the tortilla from the skillet and cut into wedges.
14. Repeat with the remaining tortillas.
15. If making several quesadillas at once, you can keep the finished ones warm in a 300 F oven.
16. Inspired by Better Homes and Gardens.

fresh spinach, red onion, tomatoes, black olives, mozzarella, feta cheese, oregano, red pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/greek-quesadillas/ (may not work)