Meal Kit
Spanakopita Quesadillas
with sour cream and tomato
Prep & Cook Time: 30-40 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
What's Spanish for “Opa!”? This cross-cultural dinner will have you saying delicious in at least three languages, four if you count the “mmms” that are universally known for meaning “scrumptious.” Spinach and feta are joined by stretchy, cheesy mozzarella in classic quesadilla form, topped with tart Greek yogurt and an acidic bright tomato topping that provides lovely balance. This dinner delights in all tongues, but mostly on yours as you devour that last bite. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
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2 oz. Feta Cheese Crumbles
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6 Small Flour Tortillas
- 2 Garlic Cloves
- 2 tsp. Chimichurri Seasoning
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2 oz. Sour Cream
- 5 oz. Baby Spinach
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3 oz. Shredded Mozzarella
- 2 Roma Tomatoes
- 1 Lemon
- 2 Green Onions
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)
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Calories651
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Carbohydrates55g
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Fat39g
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Protein24g
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Sodium1419mg
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
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomatoes and cut into ¼" dice. Coarsely chop spinach. Mince garlic.
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2 Make 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 seasoning blend and stir constantly until spinach is wilted, 2-3 minutes. Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.
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3 Make the Tomato Topping
Combine tomatoes, green portions of green onions, 1 tsp. lemon juice, 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 clean work surface. Divide mozzarella and feta equally among tortillas, placing on one half. Top cheeses evenly with filling. Fold tortillas in half, covering filling.
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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 tomato topping and sour cream. Squeeze lemon wedges over to taste. Bon appétit!
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