Melt butter (or heat olive oil) in a large pan over medium heat. Once melted, add fresh spinach and cook for 4 minutes (or until slightly wilted), stirring and flipping the spinach with tongs frequently.

Add the garlic and cook for 45 seconds, stirring the whole time.

Remove pan from heat. Put the cooked spinach on paper towels, then cover with paper towels to help remove excess moisture.

Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with half of the wilted spinach. Sprinkle on half of the crumbled feta. Finish by sprinkling with another ½ cup shredded cheese.

Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.

Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray.

Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking.

Remove from heat and cut into four slices. Serve with Ranch Artichoke Dip.

Add ranch dressing and canned artichokes to a blender and blend for 20-30 seconds, until smooth.