Meal Kit
One-Pan Spanakopita Quesadillas
with sour cream and tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Roma Tomatoes
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6 Small Flour Tortillas
- 5 oz. Baby Spinach
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3 oz. Shredded Mozzarella
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2 oz. Light Sour Cream
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2 oz. Crumbled Feta Cheese
- 2 Green Onions
- 2 Garlic Cloves
- 2 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3vA1ZOe
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Calories620
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Carbohydrates55g
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Net Carbs49g
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Fat36g
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Protein24g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.
Coarsely chop spinach.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add white portions of green onions to hot pan and stir occasionally until tender, 1-2 minutes.Add garlic and cook until aromatic, 30-60 seconds.Add spinach and chimichurri seasoning and stir constantly until spinach is wilted, 2-3 minutes.Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve. -
3 Make the Tomato Topping
Combine tomatoes, green portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
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4 Assemble the Quesadillas
Place tortillas on a clean work surface.
Divide mozzarella and feta equally among tortillas, placing on one half. Top cheeses evenly with filling.Fold tortillas in half over filling, pressing gently to hold in place. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil.
Working in batches, add three or four quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Repeat with remaining quesadillas. If pan becomes dry, replenish with 2 tsp. olive oil. Remove from burner.Plate dish as pictured on front of card, topping quesadillas with sour cream and tomato topping. Bon appétit!
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