1. Prep the Ingredients

• Rinse and chop the fresh spinach.

• Crumble the feta cheese into a bowl.

• If using sun-dried tomatoes, olives, or grilled chicken, chop them into small pieces.

2. Cook the Spinach

• Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.

• Add the chopped spinach and sauté for about 4 minutes, stirring frequently.

• (Optional) Add 1 finely chopped garlic clove and cook for 45 seconds for extra flavor.

• Remove from heat and pat dry the spinach with paper towels to remove excess moisture.

3. Assemble the Quesadillas

• Lay a tortilla flat on a cutting board.

• Sprinkle ¼ cup shredded cheese on one half of the tortilla.

• Layer with some of the cooked spinach, feta crumbles, and any optional add-ins.

• Sprinkle another ¼ cup of shredded cheese on top.

• Fold the empty half of the tortilla over to seal the filling.

4. Cook the Quesadillas

• Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.

• Place the folded tortilla in the skillet. Cook for 2-3 minutes on each side, until golden brown and crispy.

• Remove from heat and repeat with the remaining quesadillas.

5. Slice and Serve

• Use a sharp knife or pizza cutter to slice the quesadilla into wedges.

• Serve warm with Ranch Artichoke Dip, tzatziki, salsa, or your favorite side!