Serves 2.

1 bag Red Dog spinach
¼ teaspoon ground nutmeg
Pinch salt
Pinch freshly ground black pepper
4 ounces shredded mozzarella cheese, divided (about 1 cup)
4 flour tortillas, each about 7 to 8 inches in diameter
½ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons
¼ teaspoon garlic powder
2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)
Plain Greek yogurt, for serving (optional)

Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes. Allow the spinach to cool for a few minutes.

Once the spinach is cool enough to handle, place it in a fine mesh strainer (or clean tea towel) to remove all that excess moisture so you don’t make your quesadillas soggy. Chop the spinach.

To assemble quesadillas, distribute half of the mozzarella cheese (2 ounces or ½ cup) over one half of each tortilla. Next, distribute spinach over top of the mozzarella cheese. Then, sprinkle over crushed red pepper flakes and oregano. Top the spinach with the remaining 2 ounces or ½ cup of mozzarella cheese, feta and garlic powder. Fold over each tortilla so it’s a half-moon shape.

To cook quesadillas, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around in the pan so you get a good coverage of oil before adding your quesadillas. Place two quesadillas in the pan. Cook quesadillas for about 3 to 4 minutes on one side. Carefully flip quesadillas to the other side and continue to cook for another 3 to 4 minutes or until they’re golden brown and crispy on the outside and the mozzarella cheese has melted inside (carefully watch to ensure they don’t burn). Repeat process to cook remaining quesadillas.

Once done, cut each quesadilla in half so you have 8 pieces. Great served with plain Greek yogurt. Enjoy!