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!
- Cook time:
- Prep time:
- Total time:
- 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
- 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.
- 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.