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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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
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