Spanakopita quesadillas with Greek salad

Spanakopita quesadillas with Greek salad

Skip the pastry in favour of tortilla shells to create a fun hack on spanakopita. 

PREP TIME: 25 mins

TOTAL TIME: 35 mins

4 servings

INGREDIENTS FOR Spanakopita quesadillas with Greek salad

• 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 FOR Spanakopita quesadillas with Greek salad

1. 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.
2. 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.
3. STIR cucumber, tomatoes, white parts of onions, 2 tbsp lemon juice, and remaining oil and feta in a large bowl.
4. COMBINE sour cream, lemon zest, remaining lemon juice, dill, garlic and salt. Serve quesadillas with sauce and Greek salad.

NUTRITIONAL INFO:(per serving)

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