Greek Quesadillas

• 8 8-inch flour tortillas
• 1 10-ounce packages frozen chopped spinach, thawed and drained
• ½ cup julienned sun dried tomatoes in olive oil drained
• ½ cup chopped pitted kalamata olives
• 1 cup shredded Mozzarella cheese
• 1 cup crumbled Feta cheese
• 1 tablespoon fresh dill

For the tzatziki sauce

• 1 cup plain greek yogurt
• 1 English cucumber finely diced
• 2 cloves garlic pressed
• 1 tablespoon chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh mint optional
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil