Spanakopita Quesadillas With Greek Salad
4
- Prep Time25 min
- Total Time35 min
- Makes4 servings
Photo, Erik Putz.
Skip the pastry in favour of tortilla shells to create a fun hack on spanakopita.
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.
Nutrition (per serving)
Calories 524, Protein 19g, Carbohydrates 54g, Fat 29g, Fibre 10g, Sodium 974mg.
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