Spanakopita quesedillas with greek salad

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

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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.

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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.