Serious Eats: Recipes

Cook the Book: Spinach Pie Quesadilla

[Photograph: Josh Shaub]

The humble quesadilla is my go-to dinner or lunch for one. It's quick and versatile, and can be stuffed with pretty much anything that's hanging around the fridge. Up until recently my favorite was the mind blowingly awesome Korean-Mexican Kimchi Quesadilla, but I'm afraid that it might get pushed out of first place by this Spinach Pie Quesadilla from Cara Eisenpress and Phoebe Lapine's In the Small Kitchen.

Think of it as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredient list looks a little long for a quesadilla (yes, there are a few more ingredients in there than just shredded cheese), the prep time is just a few minutes, simply a matter of softening garlic, onions, and scallions, wilting spinach, and mixing in an egg white, feta, and yogurt.

Eisenpress and Lapine like this Spinach Pie Quesadilla as a hearty breakfast and with vitamin and protein rich yogurt, eggs, and spinach it's easy to see why. But I'm thinking about making a few of these quesadillas, slicing them into wedges, and serving them up as cocktail hour snacks for my next dinner party.

As always with our Cook the Book feature, we have five (5) copies of In the Small Kitchen to give away this week.

Reprinted with permission from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.

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