Quesadillas griegas con tzatziki (¡la spanakopita más fácil!)

Ingredientes

• 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
• 2.5 ounces feta cheese (crumbled)
• 1/4 cup sun-dried tomatoes
• olive oil (for cooking)
• 4 flour tortillas (8-inch (20cm) in diameter are best, or similar (medium-sized))
• salt and pepper (to taste)
• 1 cup Greek yogurt ((don’t use regular yogurt – it’s too thin))
• 1 clove garlic (small, crushed)
• 1/2 cucumber ((medium) diced finely, or grated with excess moisture squeezed out)
• 2 tablespoons fresh dill (chopped finely)
• 1/2 lemon ((about 3 big squeezes, juice only))
• pinch of black pepper and a drizzle of olive oil

Preparación

1. 1

   Wilt spinach, squeeze out water and place into large bowl.: 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.

2. 2

   Add rest of filling ingredients and stir well.: 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.

3. 3

   Mix together tsatziki ingredients.: 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.

4. 4

   Put tortilla into hot oil in a pan.: 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.

5. 5

   Spread a quarter of the mixture over one half of the tortilla, let crisp, then fold over and press down.: 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.

6. 6

   Slice into 3 triangles on board, then serve with tsatziki on the side.: 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.