4.9 from 51 votes
Greek Quesadillas
Greek Quesadillas blend Mediterranean ingredients inside warm flour tortillas, combining spinach, sun-dried tomatoes, kalamata olives, mozzarella, and feta cheeses. Baked until the cheese melts, they offer a warm, melty filling with balanced savory and tangy flavors. Accompanied by a homemade tzatziki sauce made of Greek yogurt, cucumber, garlic, dill, and lemon, the quesadillas provide a fresh, cool contrast that highlights the Mediterranean theme.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
8
servings
Course:
Main Course
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
- black pepper to taste, Kosher salt and freshly ground
- salt 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.
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