Greek Quesadillas
For as long as I can remember, one of my mom’s favorite things to eat is spanokopita – a delicious, Greek spinach pie wrapped in flaky phyllo dough. In my never-ending quest to make dishes that she’ll also enjoy, I found a foolproof recipe for Greek quesadillas.
While I can honestly say I’ve never had a quesadilla in my life, I love the idea of melty goodness between two toasted tortillas. Filled with fresh spinach and vegan feta cheese, this recipe from Scrummy Lane is just as tasty as traditional spanokopita, but so quick and easy to make!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Greek Quesadillas
This spin on spanokopita has all the traditional Greek flavors in an easy-to-make handheld package!
Ingredients
Ingredients
- 7 oz fresh spinach
- 2 scallions finely chopped
- 1 tbsp chopped dill
- 2.5 oz crumbled vegan feta cheese Violife is delicious
- 4 flour tortillas
- salt and pepper to taste
- olive oil
Instructions
Directions
- Wash the spinach and cook until wilted. Squeeze out as much of the water as you can (the spinach might be hot, so place in a cloth-lined sieve and press down with a large bowl). Put it into a large bowl.
- Add the chopped scallions/spring onions, dill and feta to the bowl. Mix well.
- Heat skillet/frying pan on medium-high. Spread half of your spinach mixture over two of the tortillas and top with the other two. Press down a little then lightly brush one side with olive oil. Place oil-side down on pan. While the first side is cooking, lightly brush the other side with olive oil and turn over when browned.
- Slice each round into six and enjoy!