Greek Quesadillas With Tsatziki (Easiest Spanakopita!)
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4.7
48 reviews
Excellent
Greek Quesadillas With Tsatziki (Easiest Spanakopita!)
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Ever tried Greek 'spanakopita' or spinach and feta cheese pie? If you have, you'll know how delicious it is. Try these Greek quesadillas - a lighter Greek-Mex version of spanakopita! - served with a traditional side of fresh and tangy tsatziki sauce.
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Ingredients
For the quesadillas
- 7 ounces spinach (fresh) Or use half a 10-ounce pack frozen
- 2 green onions (scallions/spring onions) large ones, chopped finely (use more if they're on the smaller side)
- 2 tablespoons Dill (fresh) chopped finely (substitute with 1 teaspoon of dried dill, or a teaspoon of another Mediterranean herb such as dried oregano)
- 2.5 ounces feta cheese crumbled
- ¼ cup sun-dried tomatoes (sun-dried tomato strips or chopped marinated sun-dried tomatoes work well for convenience, or chop whole ones into pieces)
- olive oil for cooking
- 4 flour tortillas 8-inch (20cm) in diameter are best, or similar (medium-sized)
- salt and pepper to taste
For the tsatziki sauce
- 1 cup Greek yogurt (don’t use regular yogurt – it’s too thin)
- 1 clove garlic small, crushed
- ½ cucumber (medium) diced finely, or grated with excess moisture squeezed out
- 2 tablespoons fresh dill chopped finely
- ½ lemon (about 3 big squeezes, juice only)
- pinch of black pepper and a drizzle of olive oil
Instructions
- Wash the spinach, then wilt it down in a pan for a few minutes. Alternatively, pour boiling water over it in a colander. Afterwards, squeeze out as much of the water as you can by squeezing it with your hands or in a clean tea towel. Put it into a large bowl.
- Add the chopped green onions, dill, sun-dried tomatoes and feta cheese to the spinach in the bowl. Grind in salt and pepper to taste. Mix together well, then set aside while you make the tsatziki.
- For the tsatziki, put the yogurt into another smaller bowl and add the garlic, cucumber, dill and lemon juice. Mix it all together well. Empty into a serving dish (if you like), then grind some black pepper onto the top and drizzle over a little olive oil.
- Now heat up a frying pan/skillet on a medium high heat and drizzle in a little olive oil (around half a tablespoon). When, hot, put a tortilla into the pan.
- Spread a quarter of the spinach and feta mixture over one half of the tortilla. When the underside is golden and crisp, use a fish slice or similar to fold the other half of the tortilla over the filling. Press down to seal.
- Use the fish slice to remove the quesadilla to a board, let cool for a minute then slice into 3 triangles. Repeat with the rest of the tortillas and filling. Serve with the tsatziki sauce for scooping/dipping.
Equipments used:
Notes
- Cooking the quesadillas: I usually add the filling straight onto the tortillas while in the hot pan. I find this the easiest way, but you can also assemble the quesadillas on a board first then lift them into the pan with a fish slice or similar. Let cook until golden and crisp, then carefully flip over with the slice.
- Spinach: It's fine to use frozen spinach instead of fresh. You'll need half a 10-ounce (280 gram) package, or thereabouts. Make sure you leave time for it to defrost first, then squeeze out as much of the water as you can with your hands or in a clean tea towel.
- Variations: Feel free to add leftover shredded or chopped meat to the spinach and feta quesadillas as well. Or add chopped chilis, or different types of cheese such as ricotta, goat cheese, cream cheese/Boursin, Greek kefalotyri, or even just cheddar.
- Making ahead and reheating: You can make the filling 1 to 2 days ahead of time and keep covered in the fridge. Reheat leftovers in a hot pan again for a minute or two, or in an air fryer for about 4 minutes at 350F/175C.
- Tsatziki: This will also keep covered well or in an airtight container in the fridge for a few days. Eat any leftovers with salads, or drizzled over grilled meat or roasted vegetables. In fact, in case you're interested, I wrote a whole article about tsatziki and another about what to eat with tzatziki.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
34g
(11%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
24mg
(8%)
Sodium
653mg
(27%)
Potassium
965mg
(28%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
6546IU
(131%)
Vitamin C
36mg
(40%)
Calcium
345mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 653mg | 27% |
| Potassium | 965mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6546IU | 131% |
| Vitamin C | 36mg | 40% |
| Calcium | 345mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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