Mediterranean Spinach Quesadillas

Wash and dry the baby spinach.

In a skillet over medium heat, sauté the spinach until wilted (about 2–3 minutes).

Season with nutmeg, salt, and pepper. Remove from heat and let cool slightly.

Assemble the Quesadillas

Lay one tortilla flat (if using) and sprinkle half of the mozzarella over half of it.

Spread the cooked spinach on top of the cheese.

Sprinkle the remaining cheese over the spinach.

Fold the tortilla over to create a half-moon shape.

Cook the Quesadillas

Heat a non-stick skillet or griddle over medium heat and lightly coat with olive oil.

Cook the quesadilla 2–3 minutes per side, or until the cheese melts and the tortilla is golden brown.

Remove and let cool slightly, then cut into wedges.

Serving and Storage Tips