For the quesadillas
7 ounces/200 grams fresh spinach
2 scallions/spring onions, chopped finely
1 tablespoon chopped dill
2.5 ounces/70 grams feta cheese
3 or 4 chopped sun-dried tomatoes (optional)
4 flour tortillas (I used 20cm-diameter ones)
salt and pepper for seasoning and a little olive oil for cooking
For the tsatziki sauce
1 cup/285 grams Greek yoghurt (don’t use ordinary yoghurt – it’s too thin)
½ a small clove of garlic, chopped finely or minced
1 medium cucumber, diced finely
1 teaspoon chopped dill
a couple of squeezes lemon juice
black pepper and a drizzle of olive oil
- Wash the spinach, then wilt it down in a pan (or even in the microwave) for a few minutes. Afterwards, squeeze out as much of the water as you can by pressing it down into a colander or even squeezing it with your hands. Put it into a large bowl.
- Add the chopped scallions/spring onions, dill and sun-dried tomatoes (if using) to the bowl. Then crumble in the feta. Give it all a good mix together and put aside while you make the tsatziki.
- For the tsatziki, put the yoghurt into another smaller bowl or dish and add the garlic, cucumber, dill and lemon juice. Mix it all together well.
- Grind some black pepper onto the top and drizzle over a little olive oil. Done!
- Now heat up a skillet/frying pan. Spread half of your spinach mixture over two of the tortillas and top with the other two. Press down a little then place one of the rounds into the pan. (the pan can be dry or you can add a drizzle of olive oil to help the tortillas to crisp up. I added a tiny bit of oil. But be careful the tortillas don’t burn!) When it’s nice and browned and crispy, carefully turn it over and let the other side cook for a minute or two. Repeat with the second round.
- Slice each round into six quesadillas and serve with the tsatziki sauce immediately.
Original recipe and notes of recipe visit: Greek Quesadillas with Tsatziki @ scrummylane.com