Greek Quesadillas With Tsatziki (Easiest Spanakopita!)

Ingredients

• 198 g (7 oz); or half a 284 g (10 oz) pack if using frozenspinach
• 2 largespring onions, finely chopped
• 2 tablespoons (30 ml)dill
• 71 g (2.5 oz), crumbledfeta
• 60 ml (¼ cup)sun-dried tomatoes
• as neededolive oil, for cooking
• 4 (about 20 cm / 8 inches in diameter)flour tortillas
• to tastesalt and pepper
• 240 ml (1 cup)Greek yoghurt
• 1 small clove, crushedgarlic
• ½ mediumcucumber, finely diced or grated
• 2 tablespoonsfresh dill, finely chopped
• ½ (about 3 generous squeezes), juice onlylemon
• a pinch and a drizzleblack pepper and olive oil

Instructions

1. 1

   Wilt the spinach

   Wash the spinach and wilt it in a pan for a few minutes, or pour boiling water over it in a colander. Squeeze out as much water as possible by hand or in a clean tea towel, then put the spinach in a large bowl.

2. 2

   Mix the filling

   Add the chopped spring onions, dill, sun-dried tomatoes and crumbled feta to the spinach. Season with salt and pepper to taste, mix well and set aside while you make the tzatziki.

3. 3

   Make the tzatziki

   Put the Greek yoghurt in a smaller bowl and mix in the garlic, cucumber, dill and lemon juice. Transfer to a serving dish if you like, then add a little black pepper and a drizzle of olive oil.

4. 4

   Heat the pan

   Set a frying pan over a medium-high heat and drizzle in a little olive oil, around half a tablespoon. When the pan is hot, add a tortilla.

5. 5

   Fill and fold

   Spread a quarter of the spinach and feta mixture over one half of the tortilla. Once the underside is golden and crisp, fold the other half over the filling with a fish slice or similar utensil, then press it down.

6. 6

   Slice and serve

   Lift the quesadilla onto a board, leave it to cool for a minute, then cut it into 3 triangles. Repeat with the remaining tortillas and filling, and serve with the tzatziki for dipping.

What are Greek quesadillas?

Spanakopita is a Greek savoury pie traditionally made with spinach and feta, often wrapped in layers of crisp pastry. This version borrows those familiar flavours but tucks them into tortillas, with a Mexican-style quesadilla fold.

The filling keeps the characteristic spinach, feta and herbs, while sun-dried tomatoes add a sweet, savoury note. Cool cucumber and yoghurt tzatziki makes a fresh contrast to the crisp, warm tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 17g protein, 34g carbs, 9g fat.

The tortillas and sun-dried tomatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta and Greek yoghurt supply protein, with additional protein from the tortillas and spinach. Pair a serving with a generous salad or extra fresh vegetables for a more balanced plate.

Get the spinach filling right

Dry spinach: after wilting, squeeze out as much water as you can. Excess moisture can make the filling wet and soften the tortillas instead of letting them crisp.

Feta and herbs: crumble the feta and mix it with the chopped spring onions, dill and tomatoes. Taste before adding much salt, since feta can already be salty.

Keep the tzatziki thick

Thick yoghurt: use Greek yoghurt as directed; regular yoghurt is thinner and can make a runny dip. If grating the cucumber, squeeze out its excess moisture before mixing it in.

Fresh flavour: stir in the lemon juice, garlic and chopped dill, then finish with black pepper and a drizzle of olive oil. The dip can be made while the filling rests.

Crisp the tortillas gently

Steady heat: medium-high heat helps the tortilla turn golden while giving the filling time to warm. Add only a little oil to the pan, as too much can make the outside greasy.

One side first: let the tortilla crisp underneath before folding it over the filling. Press the folded quesadilla down so it holds together, and handle it with a fish slice or similar utensil.

How to tell when they are ready

Look for a golden, crisp underside before folding. After folding, the tortilla should feel crisp and hold its shape, with the feta filling warmed through.

Give each quesadilla a minute on the board before slicing into 3 triangles. This brief rest makes it easier to cut without pushing the filling out.

Serve them with

Set the tzatziki alongside the triangles so everyone can scoop or dip. Its cool, tangy yoghurt and cucumber complement the salty feta and warm spinach filling.

For a more substantial meal, serve with a simple green salad or extra chopped cucumber and tomatoes. Keep the accompaniments fresh and light so the crisp quesadillas remain the focus.

Recipe notes & tips

• Squeeze the wilted spinach firmly to keep the filling from making the tortillas soggy.
• If using frozen spinach, thaw it and remove as much water as possible before mixing.
• Have the filling and tzatziki ready before heating the pan so you can assemble each quesadilla promptly.
• Use a fish slice or broad spatula to fold and lift the tortillas without breaking them.
• Let each quesadilla rest for a minute before cutting it into triangles.

Variations

• Add olives: stir chopped olives into the spinach and feta filling for a briny note.
• Use fresh tomatoes: replace the sun-dried tomatoes with chopped, well-drained fresh tomatoes.
• Try another herb: swap some or all of the dill in the filling for chopped parsley.
• Make it spicier: add a little chilli to the filling before mixing.
• Add more vegetables: mix finely chopped, cooked courgette into the filling after squeezing out excess moisture.

Common mistakes to avoid

• Wet spinach: it can soften the tortilla; squeeze it thoroughly after wilting.
• Watery cucumber: it thins the tzatziki; squeeze out excess moisture if grating it.
• Too much oil: the tortillas can turn greasy; use just a small drizzle in the pan.
• Filling the whole tortilla: the quesadilla will be difficult to fold; spread the filling over one half only.
• Folding too soon: the tortilla may be pale and soft; wait until its underside is golden and crisp.

How to store

Store leftover quesadillas and tzatziki separately in covered containers in the fridge and eat within 2 days. Reheat the quesadillas in a dry frying pan over a medium heat until hot and crisp; serve the tzatziki cold.

Frequently asked questions