Spanakopita quesadillas with Greek salad

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PREP TIME

25 min

TOTAL TIME

35 min

Serves

4

Spanakopita quesadillas with Greek salad

Photo, Erik Putz.


Ingredients

  • 1 500-g pkg frozen spinach , thawed
  • 3 tbsp olive oil , divided
  • 1 bunch green onions , (white and green parts separated)
  • 3/4 cup crumbled feta , divided
  • 4 large whole-wheat tortillas
  • 1/2 English cucumber , coarsely chopped (2 cups)
  • 6 Campari tomatoes , quartered
  • 3 tbsp lemon juice , divided
  • 3/4 cup sour cream
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh dill
  • 1 small garlic clove , grated
  • 1/4 tsp salt

Instructions

  • SQUEEZE spinach to remove liquid. Heat 1 tbsp oil in a large frying pan over medium. Add green parts of onions and cook until wilted, 2 min. Stir in spinach and cook until hot, 2 min. Transfer to a bowl and stir in 1/2 cup feta.
  • WIPE pan clean and return to heat. Place 1 tortilla in frying pan. Scatter quarter of spinach mixture over half the tortilla. Fold other half over filling. Cook, flipping halfway, until golden, about 2 min per side. Repeat with remaining tortillas and filling.
  • STIR cucumber, tomatoes, white parts of onions, 2 tbsp lemon juice, and remaining oil and feta in a large bowl.
  • COMBINE sour cream, lemon zest, remaining lemon juice, dill, garlic and salt. Serve quesadillas with sauce and Greek salad.

Chatelaine presents: Spinach and feta pan pie

Nutrition (per serving)

  • Calories
  • 524,
  • Protein
  • 19 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 29 g,
  • Fibre
  • 10 g,
  • Sodium
  • 974 mg.