Greek Quesadillas with Tsatziki Recipe


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

  1. 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.
  2. 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.
  3. 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.
  4. Grind some black pepper onto the top and drizzle over a little olive oil. Done!
  5. 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.
  6. Slice each round into six quesadillas and serve with the tsatziki sauce immediately.

Original recipe and notes of recipe visit: Greek Quesadillas with Tsatziki @

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