📖 Instructions

1. First, let's wilt the spinach. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the spinach and cook until it wilts, about 3-5 minutes. Squeeze out any excess moisture—nobody likes a soggy quesadilla!
2. Now, in a mixing bowl, combine the ricotta cheese, wilted spinach, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix everything together until well combined. Give it a taste and adjust the seasoning if needed. This is where you can get creative—maybe a pinch of red pepper flakes for a little kick?
3. It's tortilla time! Lay out your tortillas on a clean surface. Spread a generous amount of the spinach and ricotta mixture evenly over one half of each tortilla. Don't be shy, but also don't overstuff them—we don't want any filling explosions.
4. Carefully fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges. If you have a tortilla press, now's the time to use it!
5. Melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Place the quesadillas in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Keep an eye on them to prevent burning—we're going for golden perfection, not charcoal.
6. Remove the quesadillas from the skillet and place them on a cutting board. Let them cool for a minute or two before slicing into wedges. Serve immediately and enjoy the cheesy, spinach-y goodness!