Greek Quesdaillas
To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerat…
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 8 (8-inch) flour tortillas
- 1 (10-ounce) packages frozen chopped spinach, thawed and drained
- 1/2 cup julienned sun dried tomatoes in olive oil, drained
- 1/2 cup chopped pitted kalamata olives
- 1 cup shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tbsp. fresh dill
- 1 cup FOR THE TZATZIKI SAUCE:
- 1 plain Greek yogurt
- 2 English cucumber, finely diced
- 1 tbsp. cloves garlic, pressed
- 1 tbsp. chopped fresh dill
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- to taste chopped fresh mint, optional
- 2 tbsp. kosher salt and freshly ground black pepper
- olive oil
Method
- To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Top tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
- Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.5. Serve immediately with tzatziki sauce, garnished with dill, if desired.
