Ever tried Greek-Mex? Didn’t think so! Well, if you’ve ever tried Greek spanakopita, or feta cheese and spinach pie, you’ll absolutely love these Greek quesadillas with tsatziki!
A few years down the line after leaving Greece, where I lived for many years, there are still so many things I miss about this beautiful country.
This view from my balcony, for one thing:
Yes, this is really one of the sunsets I enjoyed from my apartment in Athens, Greece!
So despite not being sorry to escape certain elements of being there, I’ve really missed my balcony with the lovely view and stunning sunsets, sunshiny weather nearly every day, and colourful Greek salads with beautiful red and juicy tomatoes; the ones that leave a gorgeous pool of juice in the bottom of the bowl to mingle with the olive oil and be mopped up with crusty, freshly-baked bread.
I’m sorry. I know you now want to jump up immediately, dash down to the shops in search of some juicy tomatoes and make yourself one of these pretty unbeatable perfect Greek salads. And perhaps even move to Greece.
Well, go on then, but before you do, just humour me by staying around for a tiny while longer to hear all about these Greek quesadillas.
Now quesadillas you probably all know and love, but have you ever tried a Greek ‘spanakopita’ or spinach pie, often made with filo pastry? A freshly baked one from a local bakery in Greece is hard to beat as a late breakfast or mid-morning snack, or snack any time. The only ‘problem’ is that they do tend to be fairly oily so you don’t want to be eating them all the time.
So enter these little Greek quesadillas which cut out the oil but still deliver those perfectly paired classic Greek flavours of spinach, feta and dill … right into your mouth! I added a few chopped sun-dried tomatoes to mine for a little extra tang.
Instead of serving with a salsa, I decided to whip up a quick and easy traditional tsatziki sauce of yoghurt, garlic, cucumber, lemon juice and dill, with a drizzle of olive oil added at the end.
This is simply lunch (or dinner) perfection.
Now that we live in Australia I do miss being able to pop down to a taverna in my neighbourhood for a traditional Greek meal. But I don’t miss Greek food itself because I still often make it for dinner!
If you’ve been following along with the blog for long, you’ll know that I often publish Greek recipes here. They may not be the best versions of Greek food you’ll ever have (because that would most likely be in Greece!), but they’re really simple versions, very very tasty.
If you’ve never really tried much Greek food before, I’d recommend starting with these recipes: Greek spinach and feta filo pie, easy moussaka (I just made this again yesterday and it’s as delicious as ever), Greek lemon and oregano chicken with crispy potatoes.
What about you? What would you miss the most life-style-wise about the place where you live? And are you going to make these Greek quesadillas?
If you do, please let me know what you think!
More delicious spinach and feta recipes
- Having a party? Don’t miss these Greek filo parcels. They’re always so popular!
- This Greek mac and cheese bake takes just 30 minutes to make and has a lighter evaporated milk ‘cheat’s sauce’. No flour and roux sauce needed!
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Greek quesadillas with tsatziki
Ingredients (UK/Australia? Click below for grams/ml)
For the quesadillas
- 7 ounces spinach (fresh)
- 2 scallions / spring onions, chopped finely
- 1 tablespoon dill (fresh) chopped
- 2.5 ounces feta cheese
- 3 sun-dried tomatoes chopped (optional)
- 4 flour tortillas (I used 20cm-diameter ones)
- salt and pepper for seasoning
- olive oil for cooking
For the tsatziki sauce
- 1 cup Greek yoghurt (don’t use ordinary yogurt – it’s too thin)
- 0.5 cloves garlic chopped finely or minced
- 1 cucumber (medium) diced finely
- 1 teaspoon chopped dill
- 2 squeezes lemon juice
- black pepper and a drizzle of olive oil
Instructions
- 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 yogurt 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.
- 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 with a drizzle of oil. 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.
Madi says
What a delicious meal! I love the combination of flavors!
Helen says
Thanks, Madi!
Brenda says
These are tasty. I added Left over diced baby new potatoes , used FRESH spinach, FRESH dill And diced chicken. Added a pkg of boursin instead of mozza. Delish. The potatoes really add to it I also brushed the tortillas with garlic butter and sprinkled parmesan on just before baking
Helen says
Hi Brenda! Wow, your description is making my mouth water. I love the substitutions you made. Thank you so much for the feedback! If you get a moment would you mind giving the recipe a star rating? Thank you so much! Also, may I suggest you try my Greek spinach and feta filo pie next? It’s got a very similar filling but makes a fabulous lunch for guests or easy midweek meal.
Pam Greer says
I love this Greek Mexican combination! I love quesadillas and I love Greek food, so I know I would love these!!
Helen says
Hope you give them a try some time, Pam!
Nick @ GreekBoston.com says
I love spanakopita. But you’re right, you can’t have it as an entire meal (unless you’re really treating yourself). This alternative looks a bit healthier, but still delicious!
Helen says
Hey thanks Nick! I love that this reminds me of spanakopita but isn’t as time consuming to make.
Fiona says
This is delicious! Instant hit which will join the staple recipes for my family. Hubby wolfed it down. These are so light and herby fresh. I used Persian feta, and whole-wheat wraps in place of tortillas. They remind me of Turkish gözleme but lighter. Excellent recipe – thank you! Fiona from Melbourne
Helen says
Hello Fiona – delighted to hear that this was such a hit! It’s one of my favourite recipes around here too and actually I should make it again soon. It’s been a while! Thank you so much for taking the time to leave your feedback!
Roxanne says
Hi Helen,
Lots of comments on here about your location! Haha! Nice and can’t wait to visit it. I am wondering if these would work in the oven? Ever tried that? I have a family of 6 so doing these for supper I would end up eating alone by the time I got to cooking mine and they eating theirs while warm lol! Any thoughts?
Helen says
Hello Roxanne! Really happy that you want to give these a go! I’m afraid I’ve never tried making them in the oven, but I’m wondering if you could make one ’round’, then put them in a warm oven to keep warm while you make the second ’round’. I’m sure that would work just fine. Let me know how you get on! 🙂
Roxanne says
Ok, I tried it for lunch today and just for myself. Delicious! But… my tortilla’s didn’t bind together so I could not pick up and eat. Did I do something wrong or is it meant to be eaten with a fork and knife? I know I know, it all tastes the same, I just wanted to make sure I was not missing something 🙂
Helen says
Hello Roxanne! I don’t remember having that problem, but to be honest it’s a while now since I’ve made these. If my memory is serving me correctly though I think I usually do use a knife and fork. What you could try if you prefer to eat them like ‘regular’ quesadillas is using just one tortilla, piling the filling on one half, and then folding over into the middle. Flip on the closed side in the pan, then when your quesadilla is done on both sides, slide out of the pan and cut into 3. Then repeat with another tortilla (so you don’t miss out on the amount!). I find this method of making quesadillas helps to keep everything together. I guess this problem is possible as feta doesn’t melt like most cheeses.
Anyway, glad you enjoyed the taste! 🙂
Roxanne says
You are so awesome at responding, thank you so much! You are a special lady and a great cook! Thank you again 🙂
Helen says
Oh Roxanne, it’s an absolute pleasure. That’s what it’s all about! Thank you so much for the compliments… and for being so lovely! 🙂
Jan McCormack says
I have a couple guys that I work with and we made these for our cooking group last week. They turned out great! They were super easy to make and were delicious! Thanks for sharing them with us. : )..
Helen says
Hi Jan – thanks so much for popping back here to report back. I so appreciate that! Really happy that you ended up with something you liked, too. This is one of the most popular recipes on my blog, thanks to those classic Greek flavours!
Pamela Descati says
The whole family is goint o be in greece later this year. I love that country. These look amazing, am going to try this one day.
Helen says
Are you going too, Pamela? I hope you get the chance to go too! And I really do hope you try these some time. They’re lovely!
Staci Rae (3 Plus a Bunny) says
This looks so delicious! I can’t wait to try this out on my 8 year old taste tester! Thanks for sharing.
Helen says
Thank you, Staci! Hope your 8-year-old taste-tester enjoys/enjoyed this. I think it would go down well with children, actually, as the flavours are quite simple 🙂
Nicole says
I am going to make these tonight with a greek salad. I am going to add chicken to mine. It looks so good. Thanks for sharing
Helen says
Hi Nicole! These would be perfect with a Greek salad! And what a great idea to add chicken too. I’m going to try that! (thanks for the idea!) 🙂
Melissa | Bits of Umami says
Hi Helen! Saw your this in a Good Housekeeping round up and trying to think how I missed it before! Love how this includes a yummy and easy tzatziki recipe too. Looks so good and I would’ve never thought to mix the two. Need to try this!
Helen says
Hi Melissa! I didn’t know this was in a Good Housekeeping roundup … that’s exciting! I’m thrilled that you like it. This is truly one of my favourite recipes – it’s always so good. And yes, if you try this, you really must make the tzatziki as well. Thanks so much for passing by!
Melissa | Bits of Umami says
My quesadilla recipe was in the same roundup and I had no idea either! Figured you might’ve also been in the same boat. Still can’t get over how refreshing a nice bowl of tzatziki sounds right about now! YUM
Helen says
Well thanks so much for letting me know then, Melissa. You wouldn’t happen to have the link to that, would you? Would love to take a look! I did wonder why this recipe was getting so much attention. Would love to check out your recipe in the round-up too!
Maria Mantali says
Helen, sorry for the last paragraph of my previous “comment” but feelings are a little overwhelming lately. Browsed through your recipes, especially the desserts and pinned them, can’t wait to try them.
Maria Mantali says
Hey Helen, the quesadillas look scrumptious.I like the way you”ve changed the spanakopita (tortillas for filo pastry), will definately try as I don’t like the oiliness too.Try adding carrots(grated or diced),leeks & a few brocoli flowerets to your recipe, with or without feta.
After reading all the reviews you got, its nice to know our country is liked, hope you met some good greek people as well during your long stay here.Its a pleasant change reading good “stuff” from all the irony, sarcasm and unpleasantries we’ve had for the past four months, so depressing!!!. Politicians suck wherever they come from. Sorry for the change of subject! Have a good and happy life wherever you set roots, regards from Rodos.
Helen says
Hello, Maria! Thank you SO much for passing by and taking the time to comment. It means a lot to me that a Greek would say that they like this recipe! I absolutely love your beautiful country and have spent many happy years there. Please don’t apologise for ‘talking politics’. I know how hard things have been (and are still) over there and so am really happy to be able to present Greece in a good way … and what better way than through the fabulous food!
I’ve never been to Rodos but have heard really good things about it – one day I’ll visit! All the best and … kalo kalokairi! 🙂 (oooh, how I miss the Greek sunshine!!)
Maria Mantali says
Hi Helen, thanks, you’ve lifted the spirits sky high, as I thought I’d made a fool of myself.Made your “marshmellow & swirly choc. crispy” this afternoon ..y u m m y and crispy,hubby and younger daughter gave thumbs up.Only had dark choc. on hand though, yours looked more impressive with the swirly choc…next time! Rest of the family must try next.
If you ever come to Rodos email me, just have to warn you though…I’m a 61 year old aussie-greek granny to 3 beautiful kids…b u t ….young at heart……..!
kalo kalokairi to you too !!!
Helen says
Absolutely not, Maria … I am very down-to-earth and you can say anything you like here!! I have plenty of opinions of my own about Greece and they aren’t all positive! And … you’re Australian! My husband is Australian (from Perth) and we are probably going to go back and live there some time next year (we’ve lived there for a few months several times over the last couple of years).
I’m VERY happy that you tried the marshmallow crispy squares and enjoyed them! I love sharing my recipes but am always a bit nervous to hear that someone made one of them (eek! what if they don’t work?!)
Lastly, thank you SO much for the extremely kind offer to email you if I pass by Rodos. Some day I hope to visit Rodos and it would be wonderful to meet for a long frappe!
Thanks again for passing by and commenting … and good luck with the swirly choc versions of the marshmallow squares! 🙂
Helen says
Oh, and by the way I love your ideas for things to add to the filling for the quesadillas – leeks and broccoli would be great!