Greek Quesadilla

Crispy on the outside, warm and melty on the inside with two types of cheese oozing out… These are our vegetarian Greek Quesadillas! If you’ve had enough of traditional Mexican quesadillas, why not try our Greek cuisine inspired filling sandwiched between wheat tortilla wraps! Perfect served with a side of green salad for a weekend lunch!

I can’t believe it’s autumn again! It seems like only yesterday we got our BBQ out to open a summer season and now the weather is getting cold again and there’s not a sign of the sun in the sky! These last couple of years have gone so quickly. Surprising really, as we’ve been mostly locked up in our house and seemed to have quite a lot more free time with the pandemic swooping across the world. I thought times like this would feel like forever, but to be honest, it’s been the quickest couple of years of my life.

We have not gone on holiday for two years now, but we’ve been doing our best to take our tastebuds around the world by cooking up a storm in the kitchen. These last couple of weeks I have been dreaming about holidays in the Mediterranean, reminiscing about a week with my friend on the Greek Island of Zante. I needed a Greek food fix desperately! And that’s how the Greek Quesadilla recipe was born!

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How to Make Greek Quasadilla?

First, make the tzatziki sauce. In a bowl, combine Greek yoghurt, finely diced cucumber, minced garlic, dill, lemon juice, lemon zest and mint. Season with salt and pepper and drizzle with olive oil. Place the dip in the fridge for the flavours to infuse.

Place the spinach in a large colander. Pour a kettle of boiling over the spinach slowly, so that the spinach wilts. Leave the spinach to cool down slightly. Using your hands, squeeze as much moisture out as you can.

Place two tortillas on a work surface. Top them with blanched spinach, sundried tomatoes, olives, mozzarella and feta, avoiding about 1 cm around the edge. Using a pastry brush or your fingers, spread some water over the edge. Then place another tortilla on top and press down to seal the edges.

Brush two frying pans with a thin layer of olive oil and place on medium heat. Once hot, add one quesadilla per pan and fry for about 4 minutes until the bottom is browned. Carefully flip the quesadillas over and carry on cooking for another 4 minutes.

Cut the quesadillas into four wedges. Serve immediately with tzatziki sauce and green salad on the side.

If you’re looking for some tasty lunch ideas, have a look at our favourite lunch recipes below:

• Aubergine & Halloumi Panini | The Best Vegetarian Grilled Sandwich
• Coronation Chickpea Sandwich
• Goat’s Cheese & Spinach Rolls

Greek Quesadilla

Crispy on the outside, warm and melty on the inside with two types of cheese oozing out… These are our vegetarian Greek Quesadillas! If you've had enough of tarditional Mexian quesadillas, why not try our Greek cuisine inspired filling sandwiched between wheat tortilla wraps! Perfect served with a side of green salad for a weekend lunch!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch

Cuisine Fusion, Greek, Mexican

Servings 2 -3 portions

Calories 724 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 4 wheat tortillas
• 150 g spinach
• 30 g sun dried tomatoes in olive oil drained and sliced into thin strips
• 50 g black & green olives pitted, each sliced into 4
• 120 g block mozzarella or emmental grated
• 100 g feta crumbled

For Tzatziki:

• 80 g Greek yoghurt
• ⅛ cucumber (60g) finely diced
• 1 small clove garlic pressed
• 1 teaspoon fresh dill finely chopped
• ½ teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 sprigs fresh mint leaves finely chopped
• 1 teaspoon olive oil

Instructions

 

• First, make the tzatziki sauce. In a bowl, combine Greek yoghurt, cucumber, garlic, dill, lemon juice, lemon zest and mint. Season with salt and pepper and drizzle with olive oil. Place the sauce in the fridge for the flavours to infuse.
• Place the spinach in a large colander. Pour a kettle of boiling over the spinach slowly, so that the spinach wilts. Leave the spinach to cool down slightly. Using your hands, squeeze as much moisture out as you can.
• Place two tortillas on a work surface. Top them with blanched spinach, sundried tomatoes, olives, mozzarella and feta, avoiding about 1 cm around the edge. Using a pastry brush or your fingers, spread some water over the edge. Then place another tortilla on top and press down to seal the edges.
• Brush two frying pans with a thin layer of olive oil and place on medium heat. Once hot, add one quesadilla per pan and fry for about 4 minutes, until the bottom is browned. Carefully flip the quesadillas over and carry on cooking for another 4 minutes.
• Cut the quesadillas into four wedges. Serve immediately with tzatziki and green salad on the side.

Nutrition

Calories: 724kcalCarbohydrates: 63gProtein: 37gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 2009mgPotassium: 1062mgFiber: 11gSugar: 15gVitamin A: 7978IUVitamin C: 30mgCalcium: 873mgIron: 6mg

Keyword Greek Food, Greek Quesadilla, Greek Quesadilla Recipe, Quesadilla Recipe UK, Quesadilla with Feta, Quesadilla with Olives, Quesadilla with Spinach, Quesadilla with Sundried Tomatoes, Spinach & Feta Quesadilla, Summer Lunch Ideas, Summer Lunch Recipes

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