Greek Quesadillas
Jumat, 10 Agustus 2018
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All the physiologist Greek favors arise together in this Large cheesy quesadilla, topped with an cushy homespun European yoghourt tzatziki sauce.

Greek Quesadillas - All the primo Hellenic favors uprise unitedly in this Epos cheesy quesadilla, lidded with an painless homemade Hellenic yogurt tzatziki sauce!
Butters and I hold basically locked ourselves in our business during this LA energy woman, sipping on these, piece also disagreeable to integer out the congruous tzatziki sauce-to-quesadilla ratio.
I'm not effort to lie - it took whatever minute to get the perfect set of measurements fitting appropriate to ensure that apiece quesadilla has enough sauce to go around.
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
- FOR THE TZATZIKI SAUCE
- 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.