Greek Quesadillas

Directions

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   1.
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   Stack up a few spinach leaves, roll them up into a tight roll and slice the roll into thin strips.
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   Repeat with all of the spinach.
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   Thinly slice the red onion and the sun dried tomatoes or red peppers.
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   2.
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   Place a tortilla on a plate or work surface.
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   Sprinkle desired amount of all ingredients on top.
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   **Be careful not to overload.
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   3.
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    Heat a large non-stick skillet over medium heat for a few minutes.
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    Place the loaded tortilla on the skillet and place another tortilla on top.
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    Cook until browned on the bottom, then flip it over and cook until browned on the other side (a few minutes per side).
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    Remove the tortilla from the skillet and cut into wedges.
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    Repeat with the remaining tortillas.
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    If making several quesadillas at once, you can keep the finished ones warm in a 300 F oven.
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    Inspired by Better Homes and Gardens.