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Greek quesadillas
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Greek quesadillas
This is a Mediterranean-Mexican mashup. Dill adds a distinctive flavour, but leave it out if it’s not to your taste, or use fresh or dried mint instead. Bulk it up by serving with sweet potato wedges
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
531Kcal
Fat
27gr
Saturates
12gr
Carbs
50gr
Sugars
10gr
Fibre
6gr
Protein
19gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 260g pack young spinach
- 4 spring onions
- 100g vegetarian feta, crumbled
- 3 tsp chopped dill, optional
- 1½ tbsp extra-virgin olive oil
- 4 flour tortillas
- 2 handfuls of ripe tomatoes
- tzatziki to serve
Step by step
- Cook the spinach until wilted, either in the microwave or in a large nonstick frying pan (which you can then cook the quesadillas in), then chop it roughly.
- Chop 3 spring onions quite finely and mash with the feta, 2 teaspoons of dill and 1⁄2 tablespoon of olive oil. Stir in the spinach and season to taste.
- Lay out 2 of the tortillas on a board and spread with the spinach-feta mixture. Top with the other 2 tortillas and press down.
- Dry-fry, one quesadilla at a time, in a large nonstick frying pan for 11⁄2-2 minutes each side over a medium heat until crisp, and golden in patches.
- Meanwhile, slice the tomatoes and toss with the rest of the dill, 1 tablespoon of oil, seasoning and the last spring onion, finely sliced.
- Cut the quesadillas into wedges and serve with the tomato salad and some tzatziki.