Greek Quesadillas

By Stef -


I really liked these and Jared said he was surprised at how good they were. We gave them an 8. My mom, however, isn't adventurous when it comes to food and she gave them a 7. I will for sure make these again. 

Greek Quesadillas

Yield: about 4 servings

Ingredients

4 large (10-inch) whole wheat tortillas
Olive oil
Fresh spinach leaves, chopped (about 2 cups)
Diced red onion (about ½ cup)
Roasted red peppers, chopped
Oven-dried tomatoes
Sliced black olives
Mozzarella cheese, shredded (about 1-1½ cups)
Crumbled feta cheese (about 2/3 cup)
Oregano (dried or fresh)
Red pepper flakes

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Directions

  • To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
  • Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

 

  • Place tortillas on a work surface.  Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down.  Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge.  Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired.  Fold over the bare half of each tortilla, enclosing the fillings.
  • Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface.  Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted.  Slice into triangles and serve warm.

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