This cheesy Greek quesadilla is topped with a homemade Greek yogurt sauce called tzatziki.
Butter and I have been cooped up in our home during the LA heatwave, drinking these while trying to determine the right ratio of tzatziki to quesadilla.
It took me a while to find the right measurements to make sure that there was enough sauce for each quesadilla.
Sometimes, I dip too much and don’t have enough to cover the last few slices.
Maybe I’ll double the problems of everyone here.
- Eight 8-inch flour tortillas
- 10 ounces of frozen spinach chopped, thawed & drained
- Half a cup of julienned Sun Dried Tomatoes in Olive Oil drained
- Half a cup of pitted Kalamata Olives
- 1 cup shredded mozzarella cheese
- 1 cup feta crumbled
- Fresh dill, one tablespoon
- 1 cup plain Greek yogurt
- 1 English cucumber, finely diced
- Two cloves garlic pressed
- Fresh dill, chopped to 1 tablespoon
- Freshly squeezed Lemon Juice 1 Tablespoon
- One teaspoon of lemon zest
- Optional: 1 teaspoon of fresh mint chopped
- To taste, add Kosher Salt and freshly ground Black Pepper
- Olive oil two tablespoons
- In a small bowl, combine Greek yogurt with cucumber, garlic, dill, and lemon juice. Add lemon zest, mint, and dill. Season to taste with salt and pepper. Drizzle olive oil. Refrigerate for at least 10 minutes to allow the flavors of the ingredients to blend. Set aside.
- Preheat oven to 400 degrees F. Line the baking sheet with parchment.
- Add cheese, sun-dried tomatoes, spinach, olives, and other toppings to the tortilla, then cover with another tortilla. Repeat the process with the remaining tortillas for four quesadillas.
- Place the quesadillas on the baking sheet. Bake in the oven for 8-10 minutes until cheese is melted.
- Serve immediately with tzatziki, garnished if you wish with dill.