Greek Quesadillas – I really love the versatility of quesadillas, the options are truly endless. But I have to admit, I was skeptical about this Greek version. It just didn’t appeal to me at first and I’m not sure why. I love Greek flavors and I love quesadillas so it seems like a no-brainer but it definitely was not.
I finally came around after seeing these beauties pop up all over the place. They are just the perfect mix of flavors and a great way to use what you have on hand. I didn’t give actual measurements in my recipe below just for that reason. These are definitely a “to taste” meal. I would be cautious with the amount of black olives and/or sun-dried tomatoes that you use, they can be overpowering.
When I make quesadillas for all of us, I usually use my griddle because I can make more than one at a time, a skillet works perfectly though, too. There aren’t any real tricks to making quesadillas except to keep the heat around medium. If the pan is too hot, they will burn and/or stick and you’ll end up with a mess.
You might be tempted to turn them early but the crisper the tortilla is, the easier it is to turn. Use the largest, flattest spatula you have to turn them, or even use two depending on how large your tortillas are.
- Large (10-inch) tortillas
- Olive oil
- Fresh spinach leaves, chopped
- Red onion, thinly sliced
- Sun-dried tomatoes, sliced
- Kalamata olives, sliced
- Mozzarella cheese, shredded
- Crumbled feta cheese
- Oregano (dried or fresh)
1. Very lightly brush one side of tortilla with olive oil and carefully flip over so the oiled side is facing down on cooking surface. Heat large skillet or griddle over medium heat.
2. Sprinkle the chopped spinach leaves over the bottom of one tortilla, leaving a small rim around the edge. Layer with red onion, sun-dried tomatoes, olives, cheeses, and oregano. Top with second tortilla and brush with small amount of olive oil.
3. Cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.