Cannabis-Infused Spanakopita Quesadilla

Feb 14, 2021Cannabis Butter Recipes

recipe image

I had a delicious food idea and I will share. I made a medicated spanakopita for a patient with fibromyalgia who, by the way, is a new person since she began treating her illness with cannabis. I have photos of her literally jumping for joy.  Anyway, I had extra filling so I decided to make spanakopita quesadillas. Super easy and fast and the crispy flour tortilla gets puffy and the whole thing is just great. Different from a multi-layered and time intensive spanakopita, but honestly, this is one great quesadilla.

I used the strain Pineapple Thai for this batch of oil. It is pretty powerful and gives me a relaxed and not very heady high. With high CBD content this is an amazing weed for folks trying to manage their pain and not get wasted. It has an earthy taste and I actually think I detected a hint of pineapple. I had a great night’s sleep, no aches and pains at all, and I would label this an excellent weed if you are looking to not get crazy high but want some relief.

Cannabis-Infused Spanakopita Quesadilla

Cannabis-Infused Spanakopita Quesadilla

Ingredients

  • 2/3
    cup
    ricotta cheese
  • 4
    tbsp
    feta
  • 2
    tsp
    fresh dill
  • 1/2
    tsp
    red pepper flakes
  • 1/2
    tsp
    salt
  • 2
    tbsp
    canna-oil
    recommended: olive oil
  • 2
    tbsp
    chopped onion
  • 2
    tbsp
    chopped scallions
  • 1
    pkg
    frozen spinach
    defrosted and squeezed of liquid
  • 1
    tbsp
    canola oil
  • 4
    8-in
    flour tortillas
  • Hot sauce
    optional

Instructions

  1. In a small bowl combine the ricotta, feta, dill, red pepper flakes and salt.

    Spanakopita Quesadilla 1

  2. In a medium sauté pan heat the canna-olive oil. Sauté the onion for 4-5 minutes, add the scallion and cook an additional couple of minutes. Add the spinach and sauté, stirring to mix well, for 3-4 minutes. Set aside.

    Spanakopita Quesadilla 2

  3. In the same pan heat the canola oil. Place the first tortilla in the pan. Add half the ricotta mixture and top that with half of the spinach.

    Spanakopita Quesadilla 3

  4. Place the second tortilla on top and cook on the first side for 3-4 minutes, turn and cook an additional 3-4 minutes on the other side. Keep warm and prepare the second quesadilla. Remove and cut the quesadillas into wedges. Serve with hot sauce, if desired.

    Spanakopita Quesadilla 4

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