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Cannabis Infused Spanakopita Quesadilla

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Shared by: Laurie and Maryjane cannabisnowmagazine.com

Cannabis Infused Spanakopita Quesadilla

I had a delicious food idea and I will share. I made a medicated spanakopita for a patient withfibromyalgia 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!

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Laurie has been writing recipes and cookbooks for many years. She is a food editor at two national magazines and has a degree from New York University in English and Sociology and an Associate’s degree from the Culinary Institute of America. Laurie is particularly happy these days, partly due to her possessing a medical marijuana license for a seizure condition now completely and utterly gone. The dearth of good quality edible marijuana products compelled her to team up with MaryJane and rock the medible marijuana world. Laurie and Maryjane products are only available at dispensaries in the Portland, Oregon area.
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