Greek Quesadillas

• Vegetarian

• Produce

  • 2 tbsp Dill, Fresh
  • 1 English cucumber
  • 2 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 tsp Mint, fresh
  • 1 (10-ounce packages Spinach, frozen

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 cup Sun dried tomatoes in olive oil

• Bread & Baked Goods

  • 8 (8 inch flour tortillas

• Dairy

  • 1 cup Feta cheese
  • 1 cup Greek yogurt, plain
  • 1 cup Mozzarella cheese

Found on damndelicious.net

Description

Ingredients

• 8 (8-inch) flour tortillas
• 1 (10-ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup julienned sun dried tomatoes in olive oil, drained
• 1/2 cup chopped pitted kalamata olives
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 tablespoon fresh dill
• 1 cup plain Greek yogurt
• 1 English cucumber, finely diced
• 2 cloves garlic, pressed
• 1 tablespoon chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh mint, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Directions

• To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Top tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas. Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes. Serve immediately with tzatziki sauce, garnished with dill, if desired.