Late Night Greek Quesadilla.

Last night was very active for us which is why blogging wasn't in the cards. We had a pack-filled day starting with the Hoover High School Jazz Fest where Elie's Jazz band performed. She had to be there at 8:30am. They placed 4th, yippee! Though, Elie was quick to say there were only 4 bands competing in her division.

I was very excited to go back to the school where I graduated from. It was a bittersweet moment. They have done a lot of remodeling and it looks great. I entered the building to walk over the Wall of Fame where my swimming career was always displayed. To my surprise, the 1983 State Champion Swim team photo had been REMOVED! I was robbed. Sure, 1982 picture was there, for placing 2nd, but really? What on earth happened to it. Maybe there's a shrine somewhere else in the school, I'll bet that's it. It was great seeing pictures of my old friends, Pat Clark, Mary McDonald, Danielle Littke, Tami Cortez, to name a few...

The day went on and Katy had a Birthday party to attend at Monkey Joe's, followed by Spirit Night at Crossroads Park elementary. Then it was time for baby Grayson to arrive. He was going to hang out with us while my niece, Kiley and Erich went to dinner. We were all giddy with delight at a baby in the house. He stared at us and cracked a few smiles until Andy made him cry. It couldn't have been from my "Mary Katherine Gallagher" routine I did for him...

Andy and I enjoyed a late night Greek Quesadilla after Grayson went to sleep and Iowa State won! Wondering what the girls ate? Elie ate a mexican meal at Spirit Night... Katy had a Hot Dog around 9pm... Hannah...hmm.. not sure. She worked at Spirit Night and then went to a movie. Maybe she had popcorn. Our last night in Greece...

Greek Quesadillas
1 small onion chopped
2 tsp olive oil
2 garlic cloves, minced
1 7 oz. package fresh baby spinach leaves
4 oz. feta cheese, crumbled
3 oz. cream cheese, softened
1/2 cup ricotta cheese
1 tsp fresh lemon juice
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
flour tortillas

Directions

1. Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.

2. Add the garlic and heat until fragrant.

3. Add the spinach and cook several minutes until the spinach starts to wilt.

4. Drain the spinach on paper towels and allow to cool while preparing recipe. (we didn't do this)

5. Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.

6. Add the spinach to mixture, and stir to combine.

7. Spoon mixture onto tortilla,place another tortilla on top. 

8. Cook over heat on stove. Flip and continue until both sides are lightly browned.

9. Cool. Cut. Serve.