Greek goes south of the border.
If you follow this blog, you probably know how much I love taking one flavor profile and frankensteineing it with another. In this case, I take the great flavors of Greek food and combine it with a tex-mex twist. The result? Pan-fried perfection. It’s a quesadilla filled with roasted red peppers, sun-dried tomatoes, feta, spinach and olives. And I love it.
Time You Need
- ~10 minutes prep
- ~15 minutes cooking
- Yields: 4 quesadillas
What You Need
- 8 tortillas, white or whole wheat OR 4 large wheat pitas, halved
- 2 cups fresh spinach, washed and coarsely chopped
- ½ cup roasted red peppers, dried and coarsely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 red onion, cut into long thing slices
- 1 cup black olives, chopped
- 2 cups crumbled feta cheese
- ½ tbsp fresh chopped dill or 1 tbsp dried dill seasoning
- ~1 tbsp olive oil
- Black pepper, to taste
- Red pepper flakes, to taste
- ~1 cup tsatziki sauce (plus extra for dipping), homemade or store-bought
What You Do
- Take the chopped spinach, chopped red pepper, sun-dried tomatoes, onion slices, and black olives and toss in a bowl with olive oil, dill, and black and red pepper flakes.
- Lay down one tortilla and spread a small layer of tsatziki sauce over the top. Then spread about ¼ of the bowl of spinach and veggie filling, along with ½ cup of crumbled feta evenly over the tortilla.
- Heat a large skillet over medium heat with a small amount of olive oil.
- Place the loaded tortilla on the skillet and top with second tortilla (coat the portion of this tortilla that will cover the filling with another small layer of tsatziki sauce).
- Cook for about 4-5 minutes, or until golden brown. Then flip and cook for another 4-5 minutes or until brown.
- Remove from heat and repeat steps for rest of the quesadillas.
- Cut into pieces and serve with extra tsatziki sauce for dipping!