I’m always looking for delicious meatless meals that my family will enjoy (my husband is pretty much a carnivore). These Greek quesadillas fit the bill! I did have to assemble several custom versions for the picky eaters–no artichoke hearts, olives, etc., but I liked mine fully loaded!
A cast-iron skillet is my favorite means of cooking quesadillas, but you can also arrange them on a large baking sheet and bake for about 10 minutes. They are delicious served with tzatziki sauce for dipping.
- 6 large (10-inch) tortillas
- Olive oil
- 2 cups fresh spinach leaves, chopped
- 3/4 cup diced red onion
- 1/2 cup roasted red peppers, chopped
- 1/2 cup sun dried tomatoes
- 1/2 cup chopped artichoke hearts
- 1 can (2.25 oz.) sliced black olives
- 2 cups shredded Mozzarella cheese
- 1 cup crumbled feta cheese
- Oregano (dried or fresh)
- Red pepper flakes
- Lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down.
- Sprinkle the chopped spinach leaves over half of each tortilla.
- Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired.
- Fold over the bare half of each tortilla, enclosing the fillings.
- Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface.
- Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted.
- Slice into triangles and serve warm.
Who Dished It Up First: This is another recipe from Annie’s Eats. It’s quickly becoming one of my favorite food blogs.