Greek Quesadillas

I don't think I could ever get tired of Greek food.  Lots of times when hubby and I are in "the big city" we stop at Greek Souvlaki for lunch or dinner and enjoy delicious food.  Unfortunately it's not too often that we get to go and it's not always the most healthy choice.

I love that Greek food is easy enough to make at home, especially when it comes in quesadilla form!!  It doesn't get any easier than that.  I've added some pretty classic Greek flavors in this dish, like spinach, tomatoes, oregano and feta, but as are all quesadillas, they are highly customizable to your own taste buds.  However, if you love Greek, you'll love this easy dish, perfect for lunch, snack time or an easy dinner!

Below I've just listed ingredients and approximate quantities as it will vary depending on how many quesadillas you are making.  If you're ambitious serve with homemade (or store bought) Tzatziki sauce for dipping.

Greek Quesadillas
4 8-inch tortillas (I prefer the uncooked so I can cook them at home)
mozzarella cheese (about 1- 1 1/4 cups)
feta cheese (about 1/2 - 3/4 cup)
fresh baby spinach, chopped ( about 1 1/2 - 2 cups)
thinly sliced red onion
roasted red peppers, chopped (about 1)
sun-dried tomatoes, reconstituted and chopped (about 3/4 cup)
olives, sliced
oregano

To roast peppers, chop in half, removing stem and seeds. Place, cut side down, on a cookie sheet and put under broiler until mostly black. Remove peppers to a bowl and either cover with a lid or with plastic wrap. Let peppers cool completely. When cool, skins should slide right off.

Place sun-dried tomatoes in a small saucepan and cover with water.  Boil for about 5 minutes.  Drain, cool and chop.  Set aside until ready to use.

Cook tortillas, if necessary.

On one half of the tortilla, layer 1/4 of the mozzarella, spinach, onion, peppers, tomatoes and olives.  Topping with 1/4 of the feta and a little sprinkle of oregano.  Fold over other half of tortilla and place in a pre-heated frying pan.  Cook on medium-high until tortilla is slightly crispy and cheese on the bottom starts to melt.  Flip over, and cook on other side in similar fashion.   Repeat with remaining tortillas and ingredients.  Allow to cool slightly before cutting.  Serve with tzatziki sauce, if desired.

SOURCE: Slightly adapted from Annie's Eats