Mouthwatering Greek Quesadillas with Creamy Tzatziki Sauce

These Greek Quesadillas blend Mediterranean and Mexican flavors for a delightful vegetarian dish.

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Prep Time 15

Cook Time 10

Chill Time 10

Total Time 35

Servings: 4 quesadillas

Course: Dinner

Cuisine: Mediterranean, Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Quesadilla Filling

1 unit 8-inch Flour Tortillas Can swap for whole wheat or corn.
10 ounces Frozen Chopped Spinach Thaw and drain well.
0.5 cup Julienned Sun-Dried Tomatoes in Olive Oil Drain to control oiliness.
0.5 cup Chopped Pitted Kalamata Olives Skip for milder version.
1 cup Shredded Mozzarella Cheese Monterey Jack or dairy-free cheese are alternatives.
1 cup Crumbled Feta Cheese Goat cheese can be a fun substitute.
1 tablespoon Fresh Dill Can substitute with parsley.

For the Tzatziki Sauce

1 cup Plain Greek Yogurt Use any thick yogurt if needed.
1 unit English Cucumber, Finely Diced Peeled Persian cucumbers make a great swap.
2 cloves Garlic, Pressed Reduce if you prefer less garlic flavor.
1 tablespoon Chopped Fresh Dill Fresh mint is optional.
1 tablespoon Freshly Squeezed Lemon Juice Vinegar can be a substitute.
1 teaspoon Lemon Zest Recommended for freshness.
1 teaspoon Chopped Fresh Mint (Optional) Omit if not preferred.
Kosher Salt Adjust to taste.
Freshly Ground Black Pepper Adjust to taste.
2 tablespoons Olive Oil Drizzled for richness.

Equipment

medium bowl
Oven
Baking Sheet
Parchment paper

Method

Step-by-Step Instructions

In a medium bowl, combine Greek yogurt, finely diced cucumber, pressed garlic, and chopped dill. Add lemon juice, lemon zest, and mint. Season with salt, pepper, and olive oil. Refrigerate for at least 10 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a clean work surface, lay out one tortilla. Layer with thawed spinach, sun-dried tomatoes, Kalamata olives, mozzarella, and feta. Place another tortilla on top.
Repeat with remaining tortillas and filling ingredients, forming a total of four quesadillas.
Bake quesadillas for 8-10 minutes, or until golden-brown and cheese is melted.
Let cool for a minute, slice into wedges, and serve with tzatziki sauce.

Nutrition

Serving: 1quesadillaCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store leftover Greek quesadillas wrapped in foil for up to 3 days. For freezing, wrap each quesadilla in plastic wrap and store in a freezer bag for up to 2 months.

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