Greek Quesadillas
All the best Greek favors come together in this EPIC cheesy quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce!
Butters and I have basically locked ourselves in our house during this LA heat wave, sipping on these, while also trying to figure out the appropriate tzatziki sauce-to-quesadilla ratio.
I’m not going to lie – it took some time to get the perfect set of measurements just right to ensure that each quesadilla has enough sauce to go around.
But sometimes I get carried away with my dipping practices and there’s just not enough for the last few slices.
Or maybe I just solve everyone’s problems here and double it.
- 8 8-inch flour tortillas
- 1 10-ounce packages frozen chopped spinach, thawed and drained
- ½ cup julienned sun dried tomatoes in olive oil, drained
- ½ cup chopped pitted kalamata olives
- 1 cup shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill
For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1 English cucumber, finely diced
- 2 cloves garlic, pressed
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh mint, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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.
Serve immediately with tzatziki sauce, garnished with dill, if desired.