Spanakopita quesadillas

How's this for fusion? Delicious Greek spinach and feta pie meets the easy, breezy Mexican quesadilla for a low-GI snack you'll make over and over.

  • 35 mins cooking
  • Serves 4
  • Print


  • 2 teaspoons olive oil
  • 1 small red onion (100g), chopped finely
  • 1 clove garlic, crushed
  • 200 grams (6½oz) baby spinach leaves, chopped coarsely
  • 2 eggs, beaten lightly
  • 100 grams (3oz) reduced-fat fetta, crumbled
  • 1 1/2 tablespoons finely grated lemon rind
  • 1/3 cup coarsely chopped fresh dill
  • 4 (160g) wholegrain tortillas
  • 1 lebanese cucumber (130g), chopped coarsely
  • 250 grams (8oz) cherry tomatoes, halved
  • 1/3 cup (95g) tzatziki
  • 1 medium lemon (140g), cut into wedges


  • 1
    Heat oil in a large heavy-based non-stick frying pan over medium heat. Cook onion, garlic and spinach, stirring, for 2 minutes or until softened. Transfer to a large bowl; stand to cool slightly. Wipe pan clean with paper towel.
  • 2
    Add egg, fetta, parmesan, lemon rind and 2 tablespoons of the dill to spinach mixture. Season with pepper; mix well to combine.
  • 3
    Heat frying pan over low heat. Spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 minutes each side or until warmed through and golden.
  • 4
    Combine cucumber, tomato and remaining dill in a medium bowl; season with pepper.
  • 5
    Cut quesadillas into wedges. Serve with cucumber salad, tzatziki and lemon wedges.

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