Greek Quesadillas

By on 05 January 2012 in Main Courses with 35 Comments.

Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!).

Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less. (And, you can capitalize on local winter greens, if they’re readily available in your area!)

Quesadillas are a common go-to meal for us, but we’d never tried them with Mediterranean flavors. Turns out the quesadilla lends itself well to ethnic interpretations (much like our experiments with Mexican and Greek pizza). We can’t wait to try some new countries – but for now, Greece certainly does the trick!

The recipe below includes the ingredients that we used, but it is easy to customize to your pantry ingredients and individual tastes. We found the most essential ingredients for the Mediterranean taste were the feta cheese, oregano, and red onion, so we’d recommend keeping those. (But, if you are opposed to olives like one of our taste testers, you can feel comfortable that you will not be missing too much of the flavor!)

Thanks to Homestead Growers for the spinach (at the Indy Winter Farmer’s Market)!

Greek Quesadillas
Makes 4
Inspired by Better Homes and Gardens

Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences!

What You Need
8 whole wheat tortillas
Fresh spinach (about 2 cups)
One red onion
Jarred red peppers or sundried tomatoes
Black olives
Mozzarella cheese, shredded (a handful or so per serving)
Feta cheese (a few tablespoons per serving)
Oregano (dried or fresh)
Red pepper flakes (optional)

What To Do

1  Chiffonade the spinach. Thinly slice the red onion, red peppers, and black olives.

2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, black olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload.

3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).

Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

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