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
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Ingredients
- 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
Method
- 1Heat 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.
- 2Add egg, fetta, parmesan, lemon rind and 2 tablespoons of the dill to spinach mixture. Season with pepper; mix well to combine.
- 3Heat 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.
- 4Combine cucumber, tomato and remaining dill in a medium bowl; season with pepper.
- 5Cut quesadillas into wedges. Serve with cucumber salad, tzatziki and lemon wedges.
