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. Filled with fresh spinach and feta cheese, this recipe is just as tasty as traditional spanokopita, but so quick and easy to make!
Adapted from Scrummy Lane
- 7 ounces fresh spinach
- 2 scallions/spring onions, chopped finely
- 1 tablespoon chopped dill
- 2.5 ounces crumbled feta cheese
- 4 flour tortillas
- salt and pepper to taste
- olive oil
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 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!
P.S. If you happen to have extra filling, but not enough to make a full quesadilla, you can roll it up into a Greek taquito!