Greek Quesadillas
4
Serves
-
Prep Time
-
Cook Time
A cross-cultural concoction that makes a stunning lunch or an easy vegetarian dinner.
PRINT RECIPE
Ingredients
- 8 x 20cm tortillas
- 2 cups baby spinach
- ½ cup sun-dried tomatoes in olive oil – drained and thinly sliced
- ½ cup chopped pitted kalamata olives
- 1 cup grated mozzarella
- 1 cup crumbled feta
- 1 tablespoon chopped fresh dill
- Olive oil, for brushing
Tzatziki
- 1 cup greek yoghurt
- 1 cup finely diced cucumber
- 2 cloves garlic – crushed
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon finely chopped fresh mint
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil
Method
- To make the Tzatziki, combine all the ingredients except the oil in a small bowl. Drizzle with the oil and refrigerate until needed.
- Preheat oven to 200°C (180°C fan bake).
- Line 2 baking trays with baking paper.
- Place four tortillas on a work surface. Divide the spinach, sun-dried tomatoes, olives, mozzarella and feta and dill between them and then top each with another tortilla to make 4 quesadillas.
- Brush each quesadilla with oil.
- Bake for 8–10 minutes or until the mozzarella is melted.
- Serve with Tzatziki.