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.
- 1 teaspoon olive oil
- 1/4 small onion, finely diced
- 2 scallions, sliced (white and light green parts)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper
- Pinch each of thyme, oregano, and cayenne
- 1 1/2 cups fresh spinach
- 1 small wrap or flour tortilla, 8-inch in diameter
- 1 large egg white
- 1 tablespoon plain Greek yogurt
- 2 tablespoons crumbled feta cheese, divided
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 1/4 - 1/2 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.