Food & Cooking Recipes Appetizers Spinach and Goat Cheese Open-Faced Quesadilla 3.5 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 tablespoon olive oil, plus more for coating baking sheet 3 cups flat-leaf spinach, leaves washed, and dried 4 (6-inch) flour tortillas 11 ounces fresh goat cheese, sliced ¼ inch thick Coarse salt and freshly ground pepper Directions Preheat oven to 400 degrees. Lightly brush a baking sheet with olive oil. In a medium bowl, toss spinach with oil until well coated. Place the tortillas on prepared baking sheet. Top with spinach and goat cheese. Season with salt and pepper. Bake until cheese is golden brown and bubbling, about 10 minutes. Rate it Print