Greek Quesadillas
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Take a classic Mexican-inspired meal and give it a Mediterranean makeover with these simple Greek Quesadillas!
Easily served for lunch, dinner or as an appetizer, I swapped classic salsa, guacamole, sour cream and shredded cheese for a handful of Mediterranean ingredients like spinach, sun-dried tomatoes, Kalamata olives, feta and tzatziki sauce.
Bursting with flavor from the inside out, this recipe proves that two cultures can live harmoniously in one delicious recipe!
Greek Quesadillas
Cook time: 5min Prep time: 5min Total time: 10min
Servings: 2
Ingredients
- 2 8-inch whole grain flour tortillas
- 3 tsp. extra virgin olive oil, optional for brushing
- 1/4 cup Esti authentic Greek tzatziki or Heinen's hummus
- 1/2 cup Heinen's crumbled feta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Heinen's sun-dried tomatoes, drained
- 1/4 cup Kalamata olives, halved
- 1 cup Heinen's fresh spinach, sautéed
- 2 Tbsp. fresh parsley, chopped
- Etsi authentic Greek tzatziki, for serving
Instructions
- In a medium-size skillet, heat 1 Tbsp. of olive oil and sauté the spinach until wilted. Drain and set aside.
- Lay two tortillas on a cutting board. Spread a very thin layer of tzatziki or hummus on each tortilla.
- Split the spinach, sun-dried tomatoes, olives, feta and mozzarella between the two tortillas. Only arrange the filling on half of each tortilla.
- Fold over the empty side of the tortillas to enclose the fillings.
- If desired, brush the tops of the quesadillas with a light coating of oil, then carefully flip them with a spatula and brush the other side.
- Heat a medium-size skillet over medium heat.
- One at a time, add the quesadillas to the skillet and let cook until they begin to get crispy, about 2 minutes.
- Brush the tops with a small amount of olive oil and flip. Cook until the second side is golden and crispy.
- Remove from the skillet and let cool for 1-2 minutes.
- Slice the quesadillas with a sharp knife and serve with fresh parsley and tzatziki.
Notes
- The olive oil isn’t necessary, but does help the quesadillas get crispy and prevents them from sticking to the skillet.
- Feel free to mix up the cheese. I added mozzarella cheese to help hold everything together inside the quesadillas.
