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An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla.
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5 from 2 votes

Sheet pan spanakopita quesadilla

An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla
Prep Time15 mins
Cook Time25 mins
Course: Breakfast, Light meal, Side Dish, Snack
Cuisine: American, Greek
Keyword: Spanakopita
Servings: 6 people
Calories: 292kcal
Author: Mia Kouppa

Equipment

  • 2 baking trays 15.25 x 10.25 x 0.75 inches
  • Colander
  • Off-set spatula optional
  • Parchment paper
  • Cooling rack
  • Pizza Cutter optional

Ingredients

  • 8 large flour tortillas
  • 2 tbsp (30 mL) olive oil plus extra for brushing onto tortillas
  • cup chopped parsley
  • cup chopped dill
  • 2 tbsp finely diced red onion
  • 2 tbsp chopped green onion
  • 312 grams baby spinach 11 ounces
  • 1 cup crumbled feta
  • ½ cup (125 mL) ricotta cheese
  • 1 large egg
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Take one of your baking trays and brush the bottom with some olive oil. Place 6 tortillas around the edges of the baking tray so that half of the tortilla is on the tray and the other half is hanging over the side. Take a 7th tortilla and place it in the center of your baking tray (see image). The goal is to ensure that you do not see any part of your baking tray. Set aside.
  • In a medium skillet set over medium heat add your oil, parsley, dill, red onion and green onion and saute for 3 - 5 minutes. Next, add in the spinach and cook until the spinach has wilted down.
    2 tbsp (30 mL) olive oil, ⅓ cup chopped parsley, ⅓ cup chopped dill, 2 tbsp finely diced red onion, 2 tbsp chopped green onion, 312 grams baby spinach
  • Transfer your spinach to a colander and allow to drain. When cool enough to handle, coarsely chop the cooked spinach mixture.
  • Transfer the spinach to a large bowl and stir in the ricotta, crumbled feta, beaten egg, salt and pepper. Mix until well combined.
    1 cup crumbled feta, ½ cup (125 mL) ricotta cheese, 1 large egg, ½ tsp salt, ¼ tsp pepper
  • Place your spinach mixture onto the tortillas you have arranged on the baking tray. Use an off-set spatula or the back of a spoon to spread it evenly across the entire baking tray. Place an 8th tortilla in the center of the baking tray and then fold over the tortillas which were hanging over the side of the baking tray. You should completely cover your spinach mixture.
  • Brush the top of your tortillas with a bit of olive oil and cover the top with a sheet of parchment paper. Next, place your second baking tray on top of your parchment paper and press down.
  • Bake in the middle rack of your oven for 20 - 25 minutes. You may need to remove the top baking tray and parchment paper near the end of the cooking time in order to brown the top. You can also set your oven to broil for a minute or so (watch carefully so that you don't burn it).
  • Once cooked, transfer to a cooling rack to prevent the bottom of your quesadilla from getting soggy. Wait 5 minutes and then transfer to a cutting board to continue cooling. Your sheet pan spanakopita quesadilla is easier to cut when it has cooled a bit.
  • Cut into serving sizes of your choice. We like to use a pizza cutter to do this, but a sharp knifer would also work.
  • Enjoy!

Notes

The best way to re-heat leftover sheet pan spanakopita quesadilla is either in the oven or on a non-stick skillet.  This will keep your tortilla nice and crispy.

Nutrition

Calories: 292kcal | Carbohydrates: 25g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 821mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5621IU | Vitamin C: 22mg | Calcium: 277mg | Iron: 4mg