Spanakopita quesadillas with Greek salad

Prep 25 min
Total 35 min
Serves 4

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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
English cucumber, coarsely chopped (2 cups)
Campari tomatoes, quartered
3 tbsp
lemon juice, divided
3/4 cup
1 tsp
1 tbsp
chopped fresh dill
1 small
garlic clove, grated
1/4 tsp


  • 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.


Calories 524, Protein 19 g, Carbohydrates 54 g, Fat 29 g, Fibre 10 g, Sodium 974 mg.

Chatelaine presents: Spinach and feta pan pie

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