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Vegetarians will love this whole wheat quesadilla filled with spinach, yogurt, feta cheese and fresh herbs.

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  • 3 tbsp (45 mL) Olive oil, divided
  • 1 Small onion, diced
  • 3 Green onions, sliced
  • 3 Cloves garlic, minced
  • 4 cups (1 L) Chopped spinach
  • Salt and pepper
  • Pinch cayenne
  • Pinch nutmeg
  • 1 tbsp (15 mL) Chopped fresh herbs (thyme, oregano, parsley)
  • 2 Eggs, beaten
  • .5 cup (125 mL) Crumbled Feta cheese
  • 4 Small POM® 100% Whole Wheat Tortillas
  • 2 tbsp (30 mL) Plain yogurt


HEAT 1 tbsp (15 mL) olive oil in a small skillet over medium-high heat.
Add onions and garlic| cook for 2-3 minutes or until tender and fragrant.
Add spinach and toss to combine.
Season with salt, pepper, cayenne, nutmeg and herbs.
Stir in eggs and continue to cook, stirring for 2-3 minutes or until eggs are set.
Remove from heat and stir in Feta cheese.
LAY tortillas on a large, clean work surface.
Divide spinach mixture between each of the tortillas, spreading over one half of the tortilla.
Fold in half, brush the outside with olive oil.
HEAT a large non-stick skillet over medium heat.
Place tortillas in pan and cook for 3-4 minutes per side until golden and crisp.
Serve with a dollop of plain yogurt on the side.