Ingredients

The following ingredients have 4 Servings
  • 8 8-inch flour tortillas
  • 1 10-ounce packages frozen chopped spinach, thawed and drained
  • 1/2 cup julienned sun dried tomatoes in olive oil (drained)
  • 1/2 cup chopped pitted kalamata olives
  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • 1 tablespoon fresh dill
  • 1 cup plain Greek yogurt
  • 1 English cucumber (finely diced)
  • 2 cloves garlic (pressed)
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh mint (optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil

Instruction

  • To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Top tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
  • Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
  • Serve immediately with tzatziki sauce, garnished with dill, if desired.