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Saturday, January 22, 2022

Greek Spinach & Feta Quesadillas with Tzatziki Sauce

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By: The Greek Glutton

 

 

Ingredients

12 oz  / 350 grams spinach

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Olive oil

1 onion

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

Paper towels

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

thicken.

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

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