Spinach and Feta Quesadillas
Every morsel is a journey back to simpler food.
28 mins 
Serves 3 - 4 
INGREDIENTS
Metric
Imperial
Pancakes:
- 1 packet SASKO PANCAKE MIX
- 2 extra-large eggs
- 1 l water
- 40 ml brown vinegar
- 50 ml vegetable oil
- Vegetable oil for frying
- 300 g spinach
- 120 g feta cheese
- 120 g white cheese (cheddar/mozzarella, grated)
- Salt and pepper
- Any combination of salad, chopped cherry tomatoes, guacamole, sour cream and coriander.
Pancakes:
- 1 packet SASKO PANCAKE MIX
- 2 extra-large eggs
- 1 l water
- 40 ml brown vinegar
- 50 ml vegetable oil
- Vegetable oil for frying
- 10.58 oz spinach
- 4.23 oz feta cheese
- 4.23 oz white cheese (cheddar/mozzarella, grated)
- Salt and pepper
- Any combination of salad, chopped cherry tomatoes, guacamole, sour cream and coriander.
METHOD
- Make the pancakes as per the instructions on the SASKO QUICK TREATS PANCAKE MIX packet.
- Either steam or boil the spinach and, once cooked, drain and allow to cool before squeezing all the excess water out of it.
- Chop the spinach up and place into a bowl.
- Crumble over the feta, add the grated cheese, season with salt and pepper and mix well.
- Take six pancakes and spread approximately 3 tablespoons of the spinach mixture over one quarter of each.
- Fold the empty half of each pancake over to form a half-moon shape and then fold the filled section over again to form a triangle. Press down gently on each to secure.
- Place a non-stick frying pan on medium-high heat and drizzle in a little oil.
- Once hot, fry the parcels for approximately 3 mins a side or until both sides are crisp and golden and the cheese from the filling is melting and delicious!
- Serve hot.
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