By: The Greek Glutton
12 oz / 350 grams spinach
Bunch of scallions/green onions
2 cloves garlic, chopped
1/2 to 1 cup feta cheese, crumbled
Salt and pepper to taste
Low-carb or regular ﬂour tortillas
For the tzatziki:
1 cup Greek yogurt
1 small cucumber
2 tbsp fresh dill, chopped (optional)
2-3 garlic cloves, minced
1 tsp fresh lemon juice
Salt and pepper, to taste
Prep time: 1 h 15 min | Cook time: 15 min | Yield: 2 servings
Make your tzatziki sauce first. Place the yogurt in a strainer
for 30+ minutes to draw the moisture out and make it
Peel and slice the cucumber in half. Spoon out the inside to
get rid of all of the seeds. Cover the remaining cucumber in
salt and let sit for 30+ minutes to draw the moisture out.
Rinse off the salt and pat the cucumber dry. Grate the cucumber
(and chop the dill – optional). Add the garlic and
lemon juice and mix everything into the yogurt. Add salt and
pepper to taste. Place the tzatziki in the fridge for at least
an hour before enjoying.
Now on to the quesadillas. Heat up 2 tbsp of olive oil in a
medium sized pan. Chop up your onion and your spinach.
Saute the onion until it looses its color (after about 5 min- utes) and add the garlic and cook for 2 more minutes. Add
the spinach and 2 more tbsp of olive oil and cook until ten- der. Add a bit of salt and pepper to taste (remember: not
too much salt because the feta is salty).
Lay the spinach mixture flat on a plate. Place in the freezer
for 5 minutes (this is just to cool the spinach down so it’s
not too hot on your hands).
Press down on the spinach mixture with a few paper towels
so absorb as much moisture as possible. Transfer to a bowl
and mix in the feta cheese.
Lay 1 tortilla on the same pan and fill with 1/3 to 1/2 the
spinach mixture depending on how much filling you want.
Press another tortilla down on top. Brown the quesadilla on
each side (about 2-3 minutes on each side).
Cut each quesadilla into 4 and serve immediately with a side
of tzatziki. Enjoy