Greek Quesadillas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
Greek Quesadillas
Description
This Greek Quesadillas recipe layers chopped spinach, julienned sun-dried tomatoes, kalamata olives, mozzarella, and crumbled feta cheese between two flour tortillas for each quesadilla. Baking in the oven melts the cheese and warms the filling evenly. The combination of mozzarella’s mild meltiness and feta’s tangy saltiness complements the spinach and olives' sharpness, while the sun-dried tomatoes add a chewy, fruity richness.
The accompanying tzatziki sauce includes Greek yogurt mixed with finely diced cucumber, pressed garlic, fresh dill, lemon juice and zest, and sometimes mint. Olive oil adds smoothness, while seasoning with salt, pepper, and the fresh herbs gives a creamy, refreshing dip that contrasts the warm quesadillas.
This dish makes a flavorful appetizer, snack, or light meal suitable for those who enjoy Mediterranean flavors with familiar quesadilla comfort. Tzatziki can be made ahead to allow flavors to meld, and the quesadillas should be served right after baking to preserve the melty texture and crisp tortillas.
Ingredients
- 8 flour tortillas 8-inch
- 1 spinach frozen, chopped, thawed and drained
- ½ cup sun-dried tomatoes drained, julienned, in olive oil
- ½ cup kalamata olives chopped, pitted
- 1 cup mozzarella cheese shredded
- 1 cup feta cheese crumbled
- 1 tablespoon dill fresh
For the tzatziki sauce
- 1 cup yogurt plain, Greek
- 1 English cucumber finely diced
- 2 cloves garlic pressed
- 1 tablespoon dill chopped, fresh
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon mint optional, chopped, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
Instructions
- To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Top tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
- Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
- Serve immediately with tzatziki sauce, garnished with dill, if desired.
User Reviews
Overall Rating
4.9
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