1poundfrozen chopped spinachdefrosted and squeezed of excess water (I do this in a thin, clean dish towel)
sea salt to taste
4whole speltsprouted grain or your favorite tortillas
½cupmarinara sauce
1cupshredded mozzarella or vegan cheeseDaiya is my favorite vegan cheese
Pecorino Romano or Parmesan cheeseto taste
Instructions
Preheat your griddle to 350 degrees or a large, heavy skillet over medium heat.
Heat the olive oil in a medium sized skillet over medium heat, add the garlic and sauté until fragrant, about 30 seconds. Add spinach and a pinch or two of salt and break up with wooden spoon or spatula. Sauté until heated through, about 5 minutes.
If you are using a cast iron or non-stock griddle or skillet, place a tortilla on the griddle or skillet dry without any oil or butter. If using stainless steel, you may need a teaspoon of oil to prevent sticking. Spread 2 Tablespoons of marinara sauce on half of the tortilla. Follow with ¼ cup mozzarella cheese, a sprinkling of pecorino or parmesan, if desired, and ¼ cup spinach mixture on top of cheese. Fold the tortilla in half to make a quesadilla.
Allow quesadilla to sit on griddle until underside is lightly golden brown and flip over. Cook until cheese is melted.
Slice in half or in thirds and serve.
Notes
This could be made with any leftover veggies, other options include: mushrooms, peppers, broccoli, kale. It also makes a nice lunch for school if your kids don’t mind eating it at room temperature.