Margarita Pizza Quesadilla on Homemade Spinach Tortillas (Vegan)


All Photos © Christine Elise McCarthy 2012


LARGE BathingandthesinglegirlOrangeV52


My debut novel is out!  Check it out!  I think it is HILARIOUS!  I hope you will, too!


Yes – yes, I bought the 3 pound bag of spinach at Costco & now I am making a conspicuous number of things using spinach.  At least spinach is good for you.  Not so much the 5 pound bag of grated pizza cheese I bought at Smart & Final but this recipe puts both items to use so it works for me.

These tortillas are EASY to make – if you own a food processor.  I really suggest you try them at least once – because I think you will have the same sense of pride & achievement I did – making such a simple & basic item but so clean & fresh – it makes a huge difference.

Lots of tortilla recipes I looked at used lard or vegetable shortening.  Not only does that sound gross, I don’t have Crisco in my house which would have meant adding more expense to my already bloated grocery tab – so I substituted olive oil.  It worked out just fine!



 Spinach Tortillas


2 cups fresh spinach

3 cups flour

2 tsp baking powder

1-2 tsp salt

5 TBS olive oil




Steam the spinach in a pan in about a cup of water.  Once wilted, scoop it out with a slotted spoon & cool in in cold water.  RESERVE the hot spinach water.  Squeeze all the water out of the spinach, put the dry ball into a measuring cup & then add the hot spinach water until you have 1 1/2 cups with the ball of spinach in there. (ignore my photo showing 1 cup.  I did end up using 1.5 cups.  If there isn’t enough spinach water – just add more tap water.  Set aside.


In your food processor, pulse the flour, baking powder & salt until blended.  Add the olive oil & pulse until it is incorporated.  Add the spinach & pulse it in & then add the spinach water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl.  You might not need all the water – you might need a bit extra.  If it is too sticky – just add a bit more flour & pulse it around.


Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains.  Dived the dough into four balls & then divide each of those four balls into three more balls.  Each ball should be about the size of a golf ball.  Let the dough rest 10 minutes or so.


Roll out each ball as flat & thin as you can – or until they are about 8 inches across.  Heat a large skillet over medium high heat.  Do not use any oil or cooking spray.   Leave the pan dry.  Cook each tortilla on each side about 20 seconds or until brown spots begin to appear.  Over cooking will make them crispy so err on the side of under-cooking.


Store under a clean kitchen towel as you cook all 12 tortillas.

These can be stored at room temperature in a zip-lock bag on your counter for several days.  Rewarm in the oven wrapped in foil or between damp paper towels in the microwave.


Margarita Pizza Quesadillas




grated mozzarella (or fresh buffalo mozzarella) – or vegan alternative

chopped basil




Heat a dry skillet.  Put a tortilla in there & let it warm with the pan.  Add cheese, THINLY sliced tomatoes, chopped basil & heat until cheese begins to melt.  Fold the tortilla over & press.  I put a smaller pan on top to increase the heat & to compress the quesadilla – but this is not necessary.  Once your cheese is good & melted – remove the quesadilla from the pan, slice it up & serve!




36 thoughts on “Margarita Pizza Quesadilla on Homemade Spinach Tortillas (Vegan)

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  3. You have to cool the spinach so you hand handle it & squeeze out excess water. Otherwise you bill burn yourself. The hot water you put it back in has spinach color & flavor & just seems better to use than tap water. That is the reason to reserve & reuse it – the color/flavor rather than temperature. The reason to squeeze the spinach out is just to gain more control of exactly how much moisture goes into the dough.


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  5. I prepared this recipe for tortillas, but the mexican in me had to use pork lard instead of olive oil. And of course there were dried jalapeño flakes too, lol! A great, great recipe indeed! Thanks for posting and sharing with all of us! Love the green tortilla for Fiestas Patrias coming up! Thanks again! La Piña en la Cocina~ Sonia Mendez G.


  6. Lovely recipe! One can replace half the white flour with whole wheat flour for tortillas not only will it make it easy to roll them but make the tortillas healthier!


  7. these are delicious! I made them with whole wheat flour, doubled the recipe, and froze half the tortillas. Freezing didn’t seem to hurt them. I’ll definitely be trying some variations! I’m going to try out some sundried tomatoes in these!


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  9. My 15 year-old daughter announced she was going to fix us dinner last night and she found your recipe online. I was amazed that she made Spinach Tortillas from scratch! The flavors were amazing, restaurant quality! We added in cooked Italian Turkey Sausage and mushrooms too.


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