1/2 cup packed spinach, steamed and squeezed to drain
1 tablespoon herbs (a combination of mint, dill and parsley), chopped
1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas (whole grain)
1 cup handfuls kasseri or mozzarella, shredded
Mix the spinach, herbs, green onions and feta in a bowl.
Melt a touch of butter in a pan.
Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)