Spanakopita Quesadilla anyone?? This healthy, quick and easy recipe gives you all the flavours you want from a classic spanakopita without all the fuss!
This Greek girl loves her spanakopita, so believe me when I tell you that this is the quickest and most satisfying way to get my fix in a snap! No need to defrost filo sheets, no long bake times. Just the flavours I crave in just 10 minutes!
I took the idea of a classic Mexican quesadilla and melded it with Greek flavours. Spinach and feta and a delicious tzatziki dipping sauce. Oh yeah!
How to make Spanakopita Quesadilla
This recipe comes together quickly. To make this spanakopita quesadilla, you will need:
- 2 tortillas
- 1 teaspoon olive oil
- 3 cups spinach, chopped
- 2 tablespoons feta, crumbled
- 1 tablespoon fresh dill, chopped
- salt and pepper
- tzatziki sauce for dipping (optional)
To start, I heat up olive oil in a skillet and add 1 tortilla. I sprinkle it with spinach, feta, dill and salt on pepper and add the other tortilla. I cook it on medium heat for about 2 minutes and then flip and cook for 2 more minutes. Then I slice it into quarters and serve it with tzatziki.
Easy, right?
Hope you enjoy this quick spanakopita fix! Bon appetit or kali orexi!
-Cathy
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Ingredients
- 2 tortillas
- 1 teaspoon olive oil
- 3 cups spinach chopped
- 2 tablespoons feta crumbled
- 1 tablespoon fresh dill chopped
- salt and pepper
- tzatziki sauce for dipping (optional)
Instructions
- Heat olive oil in a skillet and add 1 tortilla. Sprinkle spinach, feta, dill and salt on pepper on top and add the other tortilla.
- Cook on medium heat for about 2 minutes and then flip. Cook for 2 more minutes. Cut into quarters and serve with tzatziki if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
I just found your blog and this recipe is very interesting to me. Not sure if you’ll get this note or not because the post is older but I do have a question if you have a minute. Do you use fresh or frozen spinach and does the feta cheese melt? Thanks, Emie BTW, Your photography is amazing.
Hi! I use fresh spinach for the quesadillas. The feta gets softer and melts a bit but it doesn’t melt the way mozzarella cheese does. You can add some shredded mozzarella to get some gooey cheese action going on in it! Super yummy!
Thank you so much!!