Cannabis-infused Spanakopita Quesadilla

This has to one of the most delicious food ideas that I’ve ever shared. I made this dish for the first time about 8 months back, and since then I’ve been loving it.

Also, for the ones who don’t know spanakopita and cannabis, along with their great taste also have various health benefits. In fact, the first time I made cannabis-infused spanakopita was for a friend who is diabetic.

Spanakopita is an immunity booster and helps prevent heart diseases, as well as diabetes. It also helps improve brain function. With all these benefits, one can simply not skip spanakopita in their dishes.

The recipe of Cannabis-Infused Spanakopita Quesadillas that I’m sharing here today, are going to be the yummiest quesadillas you’ve ever had.

If you're planning on using canna oil for your cannabis-infused Spanakopita Quesadilla, then try our recipe!

USE OUR CANNA OIL RECIPE NOW!

Cooking Method medium

Courses Appetizers

Time

Prep Time: 12 mins Cook Time: 25 mins Total Time: 37 mins

Servings 4

Description

This has to one of the most delicious food ideas that I’ve ever shared. I made this dish for the first time about 8 months back, and since then I’ve been loving it.

Also, for the ones who don’t know spanakopita and cannabis, along with their great taste also have various health benefits. In fact, the first time I made cannabis-infused spanakopita was for a friend who is diabetic.

Spanakopita is an immunity booster and helps prevent heart diseases, as well as diabetes. It also helps improve brain function. With all these benefits, one can simply not skip spanakopita in their dishes.

The recipe of Cannabis-Infused Spanakopita Quesadillas that I’m sharing here today, are going to be the yummiest quesadillas you’ve ever had.

Ingredients

4 tbsp feta
¾ cup ricotta cheese
2 tbsp fresh dill
½ tbsp red pepper flakes
½ tbsp salt
2 tbsp cannaoil
2 tbsp chopped onion
1 tbsp canola oil
4 8-inch flour tortillas
1 package rozen spinach (defrosted and drained)
2 tbsp chopped scallions
hot sauce to serve (optional)
plain yogurt to serve (optional)

Instructions

Take a small bowl and combine feta, ricotta, dill, salt, and red pepper flakes in it.
Take a medium-sized frying pan and heat cannabis oil on medium-low heat. Add onion and cook for 4-5 minutes. Add scallions and cook for an additional minute.
Add spinach in the same pan and cook for about 3-4 minutes. Keep stirring to mix well. Set aside.
Heat canola oil in a large frying pan, on medium heat, coating the pan evenly. Place one tortilla in the pan.
Spread ¼ of the ricotta mixture evenly over the tortilla, leaving 1 - 1 ½ inches clear. Top the ricotta mixture with ¼ of the spinach mixture, evenly.
Place another tortilla on top, and sauté the first side for about 4 minutes total. Then, carefully turn and cook the other side for about 4 minutes.
Tip: Place a dinner plate, upside down, on top of quesadilla, then carefully, flip pan over, holding the dinner plate with your other hand. Then, carefully, slide the quesadilla back into the pan, to finish cooking the other side.
Carefully, remove from the pan & keep warm, while preparing remaining quesadillas.
Slice quesadillas into wedges, using a large knife, or a mezzaluna.
Serve them with hot sauce & plain yogurt, if desired.