Greek quesadillas with Beemster Goat Cheese

Main course. 2 persons. Preparation 15 min.

Ingredients

• ½ clove of garlic
• 1 tbsp olive oil
• 300 g washed fresh spinach
• 4 multigrain tortillas
• 4 slices Beemster goat cheese
• 50 g walnuts
• 25 g Greek kalamata olives

Prepare

1. Finely chop the garlic. Heat the olive oil in a wok. Add the garlic first and then immediately the spinach. Stir-fry for 2-3 min and spoon into a sieve. Push out the liquid by pressing the spinach with the rounded side of a spoon.
2. Place a slice of goat cheese on 2 multigrain tortillas. Spread the spinach on top. Coarsely chop the walnuts and cut the olives slightly smaller. Divide over the spinach. Place another slice of goat cheese on top of the filling and top with the remaining 2 tortillas.
3. Place the quesadillas each in a skillet and cook over low heat for 7-8 min. Turn halfway through, using a plate if necessary. Remove from the pan when they are golden brown and the cheese has melted. Cut into points.

Serving tip
Serve the quesadilla with a quick salad of ½ sliced cucumber, 2 sliced tomatoes, a chopped shallot, some olives and white cheese cubes. Finish with a splash of good olive oil and some red wine vinegar.

Preparation Tip
Beemster Young or Beemster Delicious

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