Greek Quesadillas With Tsatziki (Easiest Spanakopita!)

By Helen Schofield

on Feb 26, 2024

94 Comments

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Ever heard of Greek-Mex? You could say these Greek quesadillas are the easiest homemade spanakopita, without the fuss of using pastry. All you need is a simple spinach and feta mixture, a few tortilllas, and some easy tsatziki sauce to serve!

Greek quesadilla triangles arranged in a circle on a white plate with blue tea towel and ingredients around it.

Table of Contents

What are Greek quesadillas?

If you’re a fan of anything ‘spinach and feta’ (two hands up over here), you’re going to be impressed by these. Greek quesadillas are simply tortillas briefly cooked in a frying pan and then stuffed with a simple spinach and feta mixture.

If you’re thinking they sound a bit like a Greek spanakopita – or spinach and feta pie – you’d be absolutely right! Except these quesadillas are the easiest version of spanakopita that you can imagine since you don’t need any fiddly pastry.

If you’ve ever tried a Turkish stuffed flatbread called a gozleme, you might think a Greek quesadilla is similar to that, too. Except, once again, you don’t need to make any dough!

Why you’ll love them

  • Perfectly paired classic Greek flavors. Spinach, feta cheese, dill, and sundried tomatoes are a mix of flavors that are just meant to be.
  • Make a perfect treat of a lunch! Since there’s no homemade pastry or dough involved, these are quick and easy enough to make for yourself for lunch.
  • They’re also a great easy appetizer for guests. Serve with a bowl of tsatziki for dipping and you won’t hear any complaints.
  • Crispy, golden, cheesy and delicious. But with lots of spinach to make you feel smug, too.
  • Lighter than classic spanakopita! Again, it’s all about the pastry (or lack of!).
  • Kid-friendly. These cheesy quesadillas are mildly flavored and perfect finger food for little hands!

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Tortillas: Use flour or corn tortillas – your choice (use corn if you’d like the quesadillas to be gluten free). You’ll need tortillas that are about 8in/20cm in diameter – so that they fit in an average sized frying pan!

For the spinach and feta filling

All ingredients to make Greek quesadillas on a white background including a bowl of fresh spinach, crumbled feta, green onions, fresh dill, olive oil and sundried tomatoes.

Spinach: I usually grab a large bag of ready-washed fresh baby spinach for convenience. Chopped regular spinach is fine, too. It’s also possible to use a package of frozen spinach. You’ll need around half a 10-ounce frozen package to get the equivalent amount.

Green onions. Also known as salad onion, scallions, or spring onions. You’ll only need a couple of large ones (use more if they’re on the smaller side).

Dill. For a characteristic Greek flavor. Feel free to substitute with parsley, or another fresh herb. For more ideas, here is an article about the best dill substitutes.

Sundried tomatoes. These add a delicious extra burst of contrasting flavor. I usually have a jar of marinated sundried tomato strips already in the fridge. These are perfect. Of course, you can also chop up a few yourself if you can only get whole sundried tomatoes.

Haven’t got any sundried tomatoes? Of course, you can use chopped fresh tomatoes instead!

Feta cheese. I prefer using an authentic Greek style feta. However, you can use any type. I occasionally use Danish or French style feta instead, which is creamier in texture.

Olive oil. You’ll just need a little drizzle of this for the pan. However… you can actually get away with not adding any oil to the pan at all. I just like the extra crisp that cooking in oil gives the finished quesadillas! (like a Greek crunchwrap… mmm!)

For the tsatziki sauce

While not absolutely essential, I love to serve my delicious cheesy spinach quesadillas with a big bowl of tsatziki for dipping!

Here’s what you’ll need for that:

All the ingredients for tzatziki labelled on a marble background including Greek yogurt, lemon juice, cucumber, olive oil, black pepper, fresh dill and a garlic clove.

Greek yogurt: If you can, pick an authentic Greek yogurt brand that’s just milk and yogurt cultures. I like Chobani.

Garlic: Since you’re using it raw, just half to one clove, crushed.

Dill: Add a little to the tsatziki as well, since you bought it anyway to use in the quesadilla mixture.

Cucumber: Just regular cucumber, diced finely.

Lemon juice, black pepper and a drizzle of olive oil: The finishing touches!

Top Tip

Make extra tsatziki! There are so many other ways to use it. In fact, I wrote a whole post with 50+ ways to eat tzatziki! I also wrote another recipe post just about tsatziki if you’d like to take a read!

How to make Greek quesadillas

Step 1. Wilt the spinach. There are two ways to do this. You can either heat it gently in a pan until it wilts down (it won’t take long). Or you can pile it into a colander and pour boiling water all over it (my favorite because it’s so quick and easy!).

Whichever method you choose, you’ll then squeeze out as much water as you can with your hands (I usually rinse in cold water first to cool). Alternatively, squeeze it in a clean tea towel.

Step 2. Mix all the filling ingredients together in a bowl.

Collage of 2 images showing spinach, feta, sundried tomatoes and green onions in a white bowl, and then all mixed together with a spoon in it.

Step 3. Cook the quesadillas! I usually drizzle a little olive oil into a frying pan first for extra crispy quesadillas. Then simply add the tortilla and pile around a third of the spinach feta mixture onto one half of it.

Collage of 2 images showing tortillas on a plate and then one tortilla in a pan with spinach feta mixture on half of it.

Step 4. Use a fish slice to check if the tortilla is golden and crisp. When it is, simply fold the tortilla over the half with the mixture on it and press down to seal.

Collage of 2 images showing someone folding a quesadilla in a pan in half and then pressing it down.

Step 5. With a sharp knife, slice the delicious Mediterranean quesadillas into 3 equal triangles.

Closeup of Greek quesadilla triangles on a white plate and blue background with tzatziki sauce in the background.

Step 6: To make the optional (but highly recommended) tsatziki sauce, simply mix everything together and pop into a bowl!

closeup of someone squeezing half a lemon into a bowl of all the ingredients for tzatziki in a glass bowl with a spoon from above.
A closeup of a brown ceramic bowl of authentic Greek tsatziki with a spoon and with fresh dill and olive oil on top and on a wooden board and blue background.

How To Serve

Slice into triangles (like a pizza!). Serve as an appetizer or light lunch with a bowl of tsatziki sauce for dipping. Not a fan of tsatziki? How about sweet chili sauce instead? It goes surprisingly well!

Recipe variations

  • Try a different cheese instead of feta. Mozzarella, grated Greek kefalotyri, cream cheese such as Boursin cheese or even cheddar cheese will all work well.
  • Add chopped olives to the mixture for even more classic Mediterranean flavor.
  • Add leftover chicken or another leftover meat such as shredded beef or lamb.
  • Add some spice! How about finely sliced fresh chili, a pinch of red pepper flakes, or even some jalapenos?
Overhead view of Greek quesadilla triangles arranged in a circle on a white plate.

Recipe FAQs

Can I make Greek quesadillas ahead of time?

You can make the filling 1 to 2 days ahead of time. Simply cover the bowl and keep in the fridge until you’re ready to eat. This is perfect for when you want to serve the quesadillas as an appetizer for guests! You can also make the tsatziki ahead of time and keep it in the fridge for 3 to 4 days!

Can I reheat the leftovers?

Leftover Greek quesadilla triangles reheat really well either in a hot pan again for a minute or two, or in an air fryer for about 4 minutes at 350F/175C.

More delicious spinach and feta recipes

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Greek quesadilla triangles arranged in a circle on a white plate with blue tea towel and ingredients around it.
4.74 from 15 votes

Greek Quesadillas With Tsatziki (Easiest Spanakopita!)

By: Helen Schofield
Ever tried Greek 'spanakopita' or spinach and feta cheese pie? If you have, you'll know how delicious it is. Try these Greek quesadillas – a lighter Greek-Mex version of spanakopita! – served with a traditional side of fresh and tangy tsatziki sauce.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 3 to 4
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Equipment

Ingredients 
 

For the quesadillas

  • 7 ounces spinach, (fresh) Or use half a 10-ounce pack frozen
  • 2 green onions, (scallions/spring onions) large ones, chopped finely (use more if they're on the smaller side)
  • 2 tablespoons dill, (fresh) chopped finely (substitute with 1 teaspoon of dried dill, or a teaspoon of another Mediterranean herb such as dried oregano)
  • 2.5 ounces feta cheese, crumbled
  • ¼ cup sun-dried tomatoes, (sun-dried tomato strips or chopped marinated sun-dried tomatoes work well for convenience, or chop whole ones into pieces)
  • olive oil, for cooking
  • 4 flour tortillas, 8-inch (20cm) in diameter are best, or similar (medium-sized)
  • salt and pepper, to taste

For the tsatziki sauce

  • 1 cup Greek yogurt, (don’t use regular yogurt – it’s too thin)
  • 1 clove garlic, small, crushed
  • ½ cucumber, (medium) diced finely, or grated with excess moisture squeezed out
  • 2 tablespoons fresh dill, chopped finely
  • ½ lemon, (about 3 big squeezes, juice only)
  • pinch of black pepper and a drizzle of olive oil

Instructions 

  • Wash the spinach, then wilt it down in a pan for a few minutes. Alternatively, pour boiling water over it in a colander. Afterwards, squeeze out as much of the water as you can by squeezing it with your hands or in a clean tea towel. Put it into a large bowl.
  • Add the chopped green onions, dill, sun-dried tomatoes and feta cheese to the spinach in the bowl. Grind in salt and pepper to taste. Mix together well, then set aside while you make the tsatziki.
  • For the tsatziki, put the yogurt into another smaller bowl and add the garlic, cucumber, dill and lemon juice. Mix it all together well. Empty into a serving dish (if you like), then grind some black pepper onto the top and drizzle over a little olive oil.
  • Now heat up a frying pan/skillet on a medium high heat and drizzle in a little olive oil (around half a tablespoon). When, hot, put a tortilla into the pan.
  • Spread a quarter of the spinach and feta mixture over one half of the tortilla. When the underside is golden and crisp, use a fish slice or similar to fold the other half of the tortilla over the filling. Press down to seal.
  • Use the fish slice to remove the quesadilla to a board, let cool for a minute then slice into 3 triangles. Repeat with the rest of the tortillas and filling. Serve with the tsatziki sauce for scooping/dipping.

Video

Notes

Cooking the quesadillas: I usually add the filling straight onto the tortillas while in the hot pan. I find this the easiest way, but you can also assemble the quesadillas on a board first then lift them into the pan with a fish slice or similar. Let cook until golden and crisp, then carefully flip over with the slice.
Spinach: It’s fine to use frozen spinach instead of fresh. You’ll need half a 10-ounce (280 gram) package, or thereabouts. Make sure you leave time for it to defrost first, then squeeze out as much of the water as you can with your hands or in a clean tea towel. 
Variations: Feel free to add leftover shredded or chopped meat to the spinach and feta quesadillas as well. Or add chopped chilis, or different types of cheese such as ricotta, goat cheese, cream cheese/Boursin, Greek kefalotyri, or even just cheddar.
Making ahead and reheating: You can make the filling 1 to 2 days ahead of time and keep covered in the fridge. Reheat leftovers in a hot pan again for a minute or two, or in an air fryer for about 4 minutes at 350F/175C. 
Tsatziki: This will also keep covered well or in an airtight container in the fridge for a few days. Eat any leftovers with salads, or drizzled over grilled meat or roasted vegetables. In fact, in case you’re interested, I wrote a whole article about tsatziki and another about what to eat with tzatziki.

Nutrition

Calories: 280kcal, Carbohydrates: 34g, Protein: 17g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 24mg, Sodium: 653mg, Potassium: 965mg, Fiber: 5g, Sugar: 9g, Vitamin A: 6546IU, Vitamin C: 36mg, Calcium: 345mg, Iron: 5mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

Read More About Me

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94 Comments

  1. This looks so delicious! I can’t wait to try this out on my 8 year old taste tester! Thanks for sharing.

    Reply

    1. 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 🙂

      Reply

  2. 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

    Reply

    1. 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!) 🙂

      Reply

  3. 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!

    Reply

    1. 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!

      Reply

      1. 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

      2. 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!

  4. 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.

    Reply

  5. 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.

    Reply

    1. 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!!)

      Reply

      1. 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 !!!

      2. 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! 🙂

    2. 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!

      Reply

  7. Oh my goodness this recipe looks FANTASTIC. I have to make this now. I’ll let you know how it turns out!

    Reply

    1. Hello Natalia! Thanks so much for passing by – your blog name sounds intriguing so I’ll definitely be paying you a visit, too! We Greece-loving-bloggers need to stick together!
      Please do let me know what you think of this. It was a busy week throw-together really, but I did enjoy it.

      Reply

  8. I’d love to borrow that balcony 🙂
    I lol’d about your basil plant… I just bought one today, fully knowing it will be a bare wreck in 2 days. I think everyone should own two pots of basil – one to be pretty, one to rip all the leaves from!!

    Best of luck with your move, hope it goes quickly and smoothly.

    Reply

    1. Hey, great plan to buy two plants each time. I love basil but I don’t think I’ve made a plant last more than a week or so, either.
      Thanks for the good wishes. Things are so crazy right now, but it’s just a few more days!

      Reply

  9. These are looking lovely. Love to discover new ways of making the quesadillas, are one of my family favorite.

    Reply

    1. Hello, Ella! Thanks so much for paying me a visit! And so glad you like these quesadillas, too. They seem to have been a bit of a surprise hit!

      Reply

  10. I pinned this straight away. I love mexican food and love a good twist on it. This looks perfect.

    Reply

    1. So glad you like this, Mariana, and thanks so much for pinning! The best thing about it is that it’s so easy!

      Reply