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Recipe of the Week: Greek Quesadillas

Mexican and Greek come together in the best-ever combination that we could ever fathom. If you can’t imagine the delicious satisfaction that is biting into one of these quesadillas, make them for yourself and be forever changed.

What you’ll need:


  • 7 oz. spinach
  • 2 scallions, finely chopped
  • 1 tbsp. chopped dill
  • 3-4 chopped sundried tomatoes
  • 2.5 oz. feta cheese
  • 4 flour tortillas
  • Salt and pepper to taste
  • Olive oil as needed


  • 1 c. plain Greek yogurt
  • ½ small clove of garlic, minced
  • 1 medium cucumber, diced
  • 1 tsp. chopped dill
  • Juice of 2 lemons
  • Black pepper to taste
  • Olive oil as needed

How to Make:

It’s best to drain the yogurt beforehand to make it thicker like traditional tzatziki sauce. I’ve found that the best way to do this is by placing the yogurt into a coffee filter, and putting that coffee filter into a colander over a bowl so that the excess liquid drains. Leave the yogurt to drain for about an hour, and then put it into a bowl and mix in the garlic, cucumber, dill and lemon juice; then drizzle with olive oil and cracked pepper.

Clean the spinach and then wilt over low heat in a pan. Squeeze out as much liquid as possible. Add in the chopped scallions, dill and sun dried tomatoes; then add in crumbled feta. Place the tortillas on a flat surface and spread ½ of the spinach mix over each one, then top with the other tortillas. Heat a little olive oil in a skillet on the stove, then place one quesadilla in the skillet and fry each side, flipping halfway through, until golden-brown. Repeat with the second quesadilla. Cut into sixths, and serve hot with a side of tzatziki!

Photo and Recipe Adapted from