Spinach and Feta Tostadas

Spinach and Feta Cheese Tostadas

Here we are in the first week of the New Year and I bet everyone is eating healthier thanks to resolutions made on New Year’s Day. If you are a little late to the health food party no worries as I have a delicious and easy recipe for you to try. I keep corn tortillas in the freezer most of the year because they are so versatile,quick and yummy. As long as you fry them in a healthy oil I think they are a great choice for eating better without much prep time. With the right ingredients you can make a full meal deal with them. I usually go vegetarian, but have been known to add a bit of leftover chicken on them if I have it on hand.

In this latest creation of tostada magic I had some feta cheese in the fridge and a jar of sun-dried tomato pesto just waiting to appear on the table. I figured spinach would be a great choice of greens to complete the circle and into the kitchen I went for lunch. It took all of about fifteen minutes to make these spinach and feta tostadas and was deee-lish! Three of these cheesy circles of mouthwatering joy, with a side of avocado, were enough to satisfy my hunger. I probably could have eaten another but after all the high calorie goodness I had during the holidays I was glad to show some restraint.

ready for the oven

Give it a try and see if you think this is a worthy recipe for you family and friends. Why you could even serve them for NFL playoff snacks if you wanted to, and if your teams wins they will taste even better!

Spinach and Feta Cheese Tostadas

4 cups fresh spinach 2-3 corn tortillas

6 corn or flour tortillas

1 tablespoon + 1 teaspoon garlic infused olive oil, or regular olive oil

3 tablespoons sun-dried tomato pesto, or tomato salsa

2/3 cup feta cheese crumbles

Preheat oven to 400 degrees.

Fry the tortillas in a sauté pan with 1 tablespoon oil on medium high for about 1 1/2 minutes each side then drain on paper towels. You don’t need to brown them much.

In the same sauté pan, or a bigger one wilt the spinach in 1 teaspoon oil stirring often for 2 minutes on medium heat. Add a bit of salt and pepper if you like.

Spread the sun-dried tomato pesto on the flour tortillas, about 1 1/2 teaspoon each.

Top with spinach, then feta cheese.

Bake for 5 minutes on a rack.

Serve with a side of sliced avocado and a bit of the pesto, or salsa.

Serves two but is easily doubled.