Cheesy Spinach Pie Quesadillas and Creamy Dill Ketchup Dip
Inroduction
About this Recipe
By: Caitlin Greene
15-minute meals are my favorite to make. You only need a few key ingredients and you will have a perfect meal in front of you in no time. These quesadillas were inspired by my mom’s spinach pie recipe growing up. They can be made dairy-free if you’d prefer. I have made them both with dairy-free cheese and regular. This dip was a quick one I made and it goes well, but they are good with tzatziki too! I also made these for dinner because I needed something quick and they were BOMB!
What do you need to make this Cheesy Spinach Pie Quesadilla and Creamy Dill Ketchup Dip?
-feta
-Egg
-coconut aminos
-Dill
-Onions
-garlic clove
-Oil for cooking
-Fresh spinach
-almond flour tortillas (or tortillas of choice)
-Greek Yogurt (dairy-free or regular)
-organic ketchup
-lemons
How do you make these Cheesy Spinach Pie Quesadilla and Creamy Dill Ketchup Dip?
First, combine the feta (or cheese of choice), egg, salt/pepper, coconut aminos and chopped dill in a bowl until smooth. Next, heat a pan with the oil over medium-high heat. Add the chopped onions and minced garlic and saute until soft and fragrant.
Then, add the chopped spinach and allow the spinach to wilt. Put the spinach mixture in a bowl and drain the excess liquid. Add the spinach mixture to the cheese mixture and mix together.
After, heat a cast iron pan on medium-high heat and spray with oil. Place half the tortillas flours on the pan and divide the mixture amongst the tortillas. After about 2 minutes, place the empty half tortillas on top of the spinach and press down lightly. Allow to cook for another minute. Remove, cut up the tortillas in half again.
Finally, To make the sauce, combine the greek yogurt, ketchup, lemon juice, salt/pepper and fresh dill together until smooth. Serve with the quesadillas. Enjoy!
Cheesy Spinach Pie Quesadillas and Creamy Dill Ketchup Dip
Ingredients
- -¼ cup feta (or vegan feta, or ¼ cup Parmesan or vegan Parmesan)
- -1 egg
- -salt and pepper to taste
- -1 tsp coconut aminos
- -1 tbsp chopped dill
- -¼ cup chopped onions
- -1 garlic clove, minced
- -2 tsp oil (type of oil)
- -6 cups spinach, chopped
- -4 almond flour tortillas (or tortillas of choice), cut in half
- -2 tbsp Greek Yogurt (dairy free or regular)
- -2 tbsp organic ketchup
- -squeeze of fresh lemon
- -salt/pepper to taste
- -freshly chopped dill
Instructions
- Combine the feta (or cheese of choice), egg, salt/pepper, coconut aminos and chopped dill in a bowl until smooth.
- Heat a pan with the oil over medium high heat. Add the chopped onions and minced garlic and saute until soft and fragrant.
- Then add the chopped spinach and allow the spinach to wilt. Put the spinach mixture in a bowl and drain the excess liquid. Add the spinach mixture to the cheese mixture and mix together.
- Heat a cast iron pan on medium high heat and spray with oil. Place half the tortillas flours on the pan and divide the mixture amongst the tortillas. After about 2 minutes, place the empty half tortillas on top of the spinach and press down lightly. Allow to cook for another minute. Remove, cut up the tortillas in half again.
- To make the sauce, combine the greek yogurt, ketchup, lemon juice, salt/pepper and fresh dill together until smooth. Serve with the quesadillas. Enjoy!
