Greek Spinach Quesadillas

In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.

Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.

In another small bowl, whisk together the eggs, yogurt and feta. Add to the cooled spinach and mix until combined.

Wipe out the pan, then brush it with about 1/2 teaspoon olive oil. Over low heat, put one wrap in the pan and soften slightly. Turn the heat to medium and pour one quarter of the egg-spinach mixture over half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges. Repeat with remaining wraps and egg mixture and serve immediately.