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

Read More

More Recipes to Love ❤
Crab Cakes with Remoulade

Crab Cakes with Remoulade

20 Mar |

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Born again tomato sandwich

Born again tomato sandwich

20 Mar |

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Black Bean Cakes

Black Bean Cakes

20 Mar |

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

Eccles cakes

Eccles cakes

20 Mar |

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk (Korean Rice Cake Soup)

Tteokguk (Korean Rice Cake Soup)

20 Mar |

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…

Salmon Spinach Cakes with Herb-y Mayo

Salmon Spinach Cakes with Herb-y Mayo

20 Mar |

Ingredients:Salmon cakes1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped1 medium shallot, minced (about 1/4 cup)1 cup panko (or regular bread crumbs)2 tablespoons Old Bay Seasoning3 eggs (4 if the mixture is dry)Salt and PepperHigh…