Barbara Karafokas - Holistic Nutritionist MSc.
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Spanakopita quesedillas with greek salad

11/5/2020

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Instead of the classic sandwich, these are great for packed lunches or a quick lunch or dinner. 

Ingredients
  • 1 x  500-g pkg frozen spinach , thawed 
  • 3 teaspoons olive oil , divided
  • 1 bunch green onions chopped in thin slices, (white and green parts separated)
  • 3/4 cup crumbled feta , divided
  • 4 large whole-wheat tortillas
  • 2 cups cucumber, chopped 
  • 6 Cherry tomatoes , quartered
  • 3 tbsp lemon juice , divided
  • 3/4 cup yogurt (preferably goat's / sheep's) 
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh dill or parsley or coriander 
  • 1 small garlic clove , grated
  • 1/4 tsp salt
​​​​​​
  1. ​SQUEEZE spinach to remove liquid. Heat 1 tbsp oil in a large frying pan over medium. Add green parts of onions and cook until wilted, 2 min. Stir in spinach and cook until hot, 2 min. Transfer to a bowl and stir in 1/2 cup feta.​​
  2. WIPE pan clean and return to heat. Place 1 tortilla in frying pan. Scatter quarter of spinach mixture over half the tortilla. Fold other half over filling. Cook, flipping halfway, until golden, about 2 min per side. Repeat with remaining tortillas and filling.
  3. STIR cucumber, tomatoes, white parts of onions, 2 tbsp lemon juice, and remaining oil and feta in a large bowl.
  4. COMBINE yogurt,  lemon zest, remaining lemon juice, dill, garlic and salt. Serve quesadillas with sauce and Greek salad.

​
Tip: You could prepare the spinach filling in advance or the night before for faster preparation. 

​Am sure you can make these with other vegetables like mushrooms, peppers, grilled zuchini or a mix. Use your imagination and create ! :))  

More variations... for a less salty spanakhopita you can mix 1/2 unsalted anari and 1/2 feta. 



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