Spinach and Feta Quesadillas

Yield: 4 servings
Source: WW Online Recipe of the Day
Comments from a PA Kichen: This is probably the only WW recipe I've ever made and actually liked! I made two servings instead of four but used only two (larger) tortillas. So, in other words, I doubled the filling per quesadilla (which upped the points to around 7/serving); woulda been skimpy filling in my 8 inch tortillas otherwise. I used reduced fat feta in this.


2 sprays cooking spray
1 medium shallot minced
1 medium garlic clove, minced
10 oz. chopped frozen spinch, thawed and squeezed dry
1/4 c. feta cheese, crumbled
1/2 c. graded parmesan cheese
2 T. fat free creamer, such as half and half
1/4 c. canned cannelini beans, drained, rinsed, and mashed
1/4 tsp. black papper
1 tsp. fresh lemon juice
4 medium (6 inch) flour tortillas
1 spray cooking spray
1 medium lemon, quartered


  1. Coat a 10 inch skillet coated with cooking spray and heat over medium high heat. Add shallot and garlic and saute 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes.
  2. Add feta and parmesan cheeses, creamer, beans, pepper, and lemon juice to skillet; stir until well combined.
  3. Spread 1/2 cup of spinach mixture on half of each tortilla. Fold tortillas in half to enclose filling.
  4. Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas. Cut each tortilla in half to form quarters. Serve with lemon wedges.


Healthy Units: 4 per serving

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