Mediterranean Quesadillas

Ingredients

• 10 8 inch flour tortillas
• 1 lb. frozen chopped spinach
• 1 small red onion
• 1/2 jar roasted red peppers
• 1/3 jar kalamata olives
• Handful fresh parsley, optional
• 4 oz. feta cheese, crumbled
• 8 oz. shredded mozzarella
• 1 tsp dried oregano

Directions

1. After the frozen spinach has thawed, transfer it to a colander and press it firmly against the sides so the liquid drains away. Move the squeezed spinach to a large bowl.
2. Slice the red onion very finely. Make small strips from the roasted red pepper, give the kalamata olives a coarse chop, and chop the parsley the same way. Add those 4 prepared ingredients to the bowl with the spinach.
3. Sprinkle in the oregano, then add the crumbled feta and shredded mozzarella. Mix thoroughly, making sure the cheeses, vegetables, and herbs are worked through the spinach.
4. Portion the filling across the 10 tortillas, adding it to 1 half of each tortilla and folding the plain side over to close it; use about 3/4 cup for each one. Warm a non-stick skillet over medium to medium/low heat. Cook each quesadilla, flipping once, until the tortillas are browned and crisp on both sides and the cheese in the center is melted.