Spinach Quesadilla Appetizer

10 oz. fresh spinach
8 to 10 strips prepared roasted red pepper*
3 Tbs. extra virgin olive oil, divided
Salt and pepper to taste
1/4 cup pine nuts*
6 medium-size flour tortillas
2 shallots, diced fine
1/4 cup butter, melted
1 clove garlic, crushed & salted
1 recipe Tomato & Bean Vinaigrette
4 oz. chevre or goat cheese (Feta)

Wash, stem and tear spinach into medium sized pieces. Set aside. In a large sauté pan, heat 1-tablespoon olive oil over high heat. Add pine nuts and roast for 1 minute or until golden brown. Reduce heat to medium-low and add shallots and garlic, sautéing until transparent. Add spinach, cook until wilted. Drain and reserve any liquid.
Add chevre or goat cheese and stir until cheese is well blended with spinach mixture. Add small amounts of sauté liquid (if available) as needed to blend. Add roasted red pepper and salt and pepper to taste. Set filling aside.
Combine remaining olive oil and butter, stirring well. Place one tortilla on a flat surface. Spoon 3 or 4 tablespoons of filling on one half. Fold other half over filling (like a soft taco). Move to a baking sheet. Brush both sides with oil and butter combination. Repeat with other tortillas until all filling is used. Bake at 425 degrees for 5 to 7 minutes. Edges will brown when done. Cut each quesadilla into 3 pieces and serve immediately with Tomato & Bean Vinaigrette.

To cut the fat, omit brushing the tortillas with oil and butter combination. Simply put on gas grill and cook on both sides till lightly browned.