Makes 4 (6 inch) quesadillas

• 1 package (10 ounces) frozen chopped spinach, thawed
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for greasing the skillet as needed
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 8 (6-inch) flour tortillas
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese

1. Place the thawed spinach in a clean, lint-free towel or layers of paper towels and squeeze it dry over the sink or a large bowl. Get as much liquid out as you can so your pizza-dillas don’t get soggy.
2. In a large skillet over medium heat, warm 2 tablespoons of olive oil and saute the onion and garlic just until translucent, about 5 minutes. Add the spinach, stir well, and cook for 2-3 minutes to warm the spinach through. Sprinkle with salt and pepper, stir, and transfer the spinach mixture to a bowl.
3. Wipe out the skillet, add a light coating of olive oil (just a drizzle to ensure your tortillas don’t stick – you can omit this if you are confident in your skillet!) and lay a tortilla into the pan.
4. Spread 2 tablespoons of marinara sauce over the tortilla, then sprinkle with 1/4 cup of mozzarella cheese and a quarter of the spinach mixture. Sprinkle with 2 tablespoons of crumbled feta cheese and top with another tortilla, pressing down lightly.
5. Cook the quesadilla until golden brown and crisp underneath, about 3-5 minutes. Carefully flip to the second side and continue to cook until the mozzarella cheese is melted and the second side of the quesadilla is crisp. Remove the quesadilla to a rack and repeat the process with the remaining ingredients to make four quesadillas.
6. Serve immediately, with additional marinara for dipping if desired.