INGREDIENTS:6 oz. feta cheese, crumbled
6 oz. goat cheese, crumbled
6 oz. mozzarella cheese, shredded
4 oz. cream cheese, softened
2 Tbsps. fresh oregano leaves, minced
2 tsp. garlic, minced
1 ½ cups ripe olives, coarsely chopped
1 ½ cups fresh spinach, chopped
12 pita bread rounds, cut in half
GREEK SALSA
½ cup fresh mint, minced
3 cups plum tomatoes, diced
1 cup ripe olives, coarsely chopped
½ cup scallions, sliced
2 Tbsps. rice vinegar
1 tsp. sugar
salt and pepper to taste
DIRECTIONS:1. Mix feta cheese, goat cheese, mozzarella cheese, cream cheese, oregano and garlic. Stir in olives and spinach.
2. Spread 2 rounded tablespoons of cheese mixture on inside of each pita bread packet.
3. Place quesadillas on large baking sheet. Bake at 450ºF three to four minutes, or until cheese is melted and quesadillas are toasted. Cut each half into thirds.
4. For Greek salsa: combine all ingredients. Serve with quesadillas.NUTRITIONAL INFORMATION:Calories 190 (43% from fat); Fat 9g (sat. 5g); Protein 8g; Carbohydrates 19g; Sodium 444mg; Cholesterol 24mg; Fiber 1gSERVINGS:24 servingsFrom:Recipe from the California Olive Industry