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Cannabis-Infused Spanakopita Quesadilla

Slices of Pineapple Thai-infused spanikopata quesidillas sit ready to eat on a cutting board.

Edibles

Cannabis-Infused Spanakopita Quesadilla

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.

(Serves 2)

Ingredients:

2/3 cup ricotta cheese
4 tablespoons feta
2 teaspoons fresh dill
½ teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons canna-olive oil
2 tablespoons onions, chopped
2 tablespoons scallions, chopped
1 pkg. frozen spinach, defrosted and squeezed of liquid
1 tablespoon canola oil
4 flour tortillas
Hot sauce, optional

Directions:

Step 1

Step 1

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

Step 2

Step 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.

Step 3

Step 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.

Step 4

Step 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.

What types of edibles would you like to learn how to make? Tell us in the comments below!

2 Comments

2 Comments

  1. James E. Gomez

    June 16, 2014 at 3:44 am

    I too have Fibromyalgia, with bi-lateral Carpal and some Cubital Tunnel Syndromes, osteoarthritis, migraine headaches, bulging/herniated discs in neck, 3 low back surgical procedures with fusion, reconstructed right ankle and left shoulder and a spinal cord stimulator(in a pear tree), to get me out of wheelchair in 09′. So I thank God daily and drive on, happily. I take hydrocodone, morphine, neurontin, methocarbomol and indomethacin for my pain daily. Pantoprazole for stomach, ambien for sleeping and cymbalta. I need some real guidance on which cannabis’s to take and when. Florida just coming around to medicinal properties and laws. Any help appreciated, thank you. I was a chef too in mainly 4 stars like Capital City Club Raleigh, N.C. Long Boat Key Club near Sarasota, F.L., still miss the art. Thanks, Jim 321-305-7685.

  2. Sandy McLaughlin

    June 14, 2014 at 11:45 am

    I would love some recipes and ideas on how to use and cook w cannabis.

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