Greek Quesadillas. Some Y Niwl To Surf Into The Weekend.

I was looking for some Greek entertainment. I don’t know WTF is going on here.

I love foods inspired by Greek flavors.

This spin on Quesadillas is so good. Layer spinach, onion, olives, roasted peppers and sun-dried tomatoes onto tortillas. Top with a mixture of feta and mozzarella cheese then grill until the the cheese is melted. Dip into garlicky, cool tzatziki. Heaven.


Greek Quesadillas

Ingredients:

4 large (10-inch) tortillas
Olive oil
Fresh spinach leaves, chopped (about 2 cups)
Diced red onion (about ½ cup)
Roasted red peppers, chopped
Sun-dried tomatoes, chopped
Sliced black olives
Mozzarella cheese, shredded (about 1-1½ cups)
Crumbled feta cheese (about 2/3 cup)
Oregano (dried or fresh)
Red pepper flakes
Tzatziki sauce as an accompaniment, optional (recipe follows)

Directions:

1. Place tortillas on a work surface. Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down.

2. Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings. (I like to place place a whole tortilla over the fillings and cook like that, using two spatulas to turn the quesadilla during cooking.)

3. Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted.

4. Slice into triangles and serve warm.

Serves 4

Tzatziki Sauce

Ingredients:

16 oz plain Greek yogurt
1/2 cucumber, peeled and seeded
3 cloves garlic, minced
1 tsp white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Directions:

1. Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.

2. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

3. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Makes about 2 cups

Recipes from Annie’s Eats

This is fun, breezy kind of surfer music from Y Niwl’s latest EP.

Check out Y Niwl on the band’s Website, where you can link to buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Snack and tagged . Bookmark the permalink.

3 Responses to Greek Quesadillas. Some Y Niwl To Surf Into The Weekend.

  1. tarynnicole says:

    Yum, I love these flavours too! These look delicious and so easy to make. xx

  2. Laurie says:

    Delicious! Big hit at our house, even without the spinach I forgot at the store. I just increased the amount of the other items and it still got rave reviews. I also made it in a quesadilla maker to cook both sides at once.

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