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    Home » MAINS

    Greek Quesadilla

    Published: September 27, 2021 · Updated: April 6, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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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    Greek Quesadilla

    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.

    Greek Quesadilla

    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.


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    Greek Quesadilla

    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
    Print Recipe Pin Recipe
    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
     
     

    • 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
    Tried this recipe?Let us know how it was!
    Greek Quesadillas

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    Reader Interactions

    Comments

    1. Suja md

      November 15, 2021 at 4:46 pm

      5 stars
      I just love this and its was a big hit with everyone. And this was such a pleasing experience!

      Reply
      • Ieva

        November 15, 2021 at 6:38 pm

        That’s so great to hear! Thanks for the feedback! 🙂

        Reply
    2. Emily

      February 04, 2022 at 5:14 pm

      5 stars
      This variation was amazing! I love this combo of flavors, and it was a refreshing change! Can’t wait to make these again!

      Reply
      • Ieva

        February 04, 2022 at 7:40 pm

        Lovely! We love to change it up once in a while (no offence to Mexican quesadillas) with different fillings! 🙂

        Reply
    3. Andrea

      March 20, 2022 at 3:59 pm

      5 stars
      I have some tzatziki left over from shwarma the other day so I’m going to make these quesadillas today. These sound amazing!

      Reply
      • Ieva

        March 20, 2022 at 8:44 pm

        Andrea, you just gave me cravings for shawarma! It’s been years since I last had it!!! 🙂

        Reply
    4. Michelle

      May 20, 2022 at 4:49 pm

      5 stars
      Loved this Greek spin on quesadilla! The flavours work so well together! Thanks for sharing!

      Reply
      • Ieva

        May 21, 2022 at 12:47 pm

        Thanks, Michelle! Glad you tried it and liked it 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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