Ever heard of Greek‑Mex? These Greek quesadillas are essentially a fuss‑free, tortilla‑based take on spanakopita: a simple spinach and feta filling tucked into tortillas and served with an easy, tangy tzatziki. No pastry required—just a few everyday ingredients and a hot pan.
What are Greek quesadillas?
If you love the classic spinach-and-feta combo, these quesadillas will be right up your street. They’re tortillas quickly browned in a pan, filled with a mix of wilted spinach, crumbled feta, fresh herbs and sundried tomatoes, then folded and crisped until golden.
Think of them as an easy spanakopita without the pastry. They also share similarities with stuffed flatbreads like Turkish gozleme, but they’re faster because you don’t have to make dough.
Why you’ll love them
- Classic Greek flavours that work together. Spinach, feta, dill and sundried tomatoes make a harmonious, Mediterranean filling.
- Quick lunch or easy snack. Without pastry or dough, these are fast to assemble and cook—perfect for a weekday meal.
- Great for entertaining. Cut into wedges and serve with tzatziki as a simple, crowd‑pleasing appetizer.
- Crispy and satisfying. The tortillas turn golden and crunchy while the filling stays creamy.
- Lighter than traditional spanakopita. Skipping the filo or pastry reduces calories and prep time.
- Kid‑friendly. Mild, cheesy and easy to hold—great for small hands.
About the ingredients
Full ingredient quantities are in the recipe card below. Here’s a concise summary:
Tortillas: Use flour or corn tortillas; choose corn for gluten‑free. Eight‑inch (20 cm) tortillas work well in an average frying pan.
For the spinach and feta filling
Spinach: Ready‑washed baby spinach is convenient. You can use chopped mature spinach or frozen (about half a 10‑ounce pack thawed and well‑squeezed).
Green onions: Also called scallions—two large ones, or more if small.
Dill: Fresh dill adds an authentic Greek note. Parsley is an acceptable substitute if needed.
Sundried tomatoes: Marinated strips are ideal for ease and flavour; chopped whole sundried tomatoes or fresh diced tomatoes also work.
Feta: Traditional Greek‑style feta is ideal, but any feta or a creamier Danish style works too.
Olive oil: A splash for the pan adds extra crispness; you can skip it if you prefer a dry cook.
For the tzatziki sauce
Tzatziki is optional but recommended. It’s fresh, tangy and pairs beautifully with the warm quesadillas.
Greek yogurt: Use thick Greek yogurt (not regular yogurt).
Garlic: Raw garlic is used sparingly—about half to one clove, crushed.
Dill and cucumber: Add fresh dill and finely diced or grated cucumber (squeeze out excess moisture first).
Lemon, pepper and olive oil: Lemon juice and black pepper brighten the dip; finish with a drizzle of olive oil.
Top Tip
Make extra tzatziki—it’s versatile and keeps well in the fridge for a few days. Use it as a dip, sauce for grilled meats, or a salad accompaniment.
How to make Greek quesadillas
Step 1 — Wilt the spinach. Heat spinach briefly in a pan until it collapses, or pour boiling water over it in a colander. Rinse with cool water if you prefer, then squeeze out as much liquid as possible by hand or in a clean tea towel. Transfer to a large bowl.
Step 2 — Combine the filling. Add chopped green onions, dill, sundried tomatoes and crumbled feta to the spinach. Season with salt and pepper and mix until evenly combined.
Step 3 — Cook the quesadillas. Warm a frying pan over medium‑high heat and add a little olive oil if using. Place a tortilla in the pan and heap about a quarter of the filling onto one half.
Step 4 — Fold and crisp. When the underside is golden and crisp, fold the empty half over the filling and press to seal. Cook briefly on both sides until heated through and nicely browned.
Step 5 — Slice. Transfer to a board, let cool a minute, then cut each quesadilla into three equal triangles.
Step 6 — Make the tzatziki. Stir Greek yogurt with crushed garlic, grated or finely diced cucumber, dill, lemon juice, pepper and a drizzle of olive oil. Taste and adjust seasoning.
How To Serve
Cut into pizza‑style wedges and serve warm with a bowl of tzatziki for dipping. If you prefer a different dip, sweet chili sauce is an unexpected but tasty alternative.
Recipe variations
- Swap the cheese: Try mozzarella, kefalotyri, ricotta, cream cheese or even cheddar for a different texture and flavour.
- Add olives: Chopped Kalamata or other olives increase the Mediterranean profile.
- Add cooked meat: Leftover chicken, shredded beef or lamb turn these into a heartier meal.
- Add heat: Finely sliced fresh chilli, red pepper flakes or jalapeños give a spicy kick.
Recipe FAQs
Yes. Prepare the filling 1–2 days ahead and keep it covered in the fridge. Tzatziki can be made 3–4 days in advance and stored in an airtight container.
Leftover quesadilla wedges reheat well in a hot pan for a minute or two or in an air fryer for about 4 minutes at 350°F (175°C) to restore crispness.
More delicious spinach and feta recipes
- Filo parcels, spanakopita-style pies and stuffed chicken breasts all showcase similar flavours if you want to explore further.
- Spinach‑and‑feta burgers or a Greek macaroni cheese bake are other tasty ways to use these ingredients.
Love Greek recipes?
Browse other Greek appetizers and recipes if you want more ideas that pair well with tzatziki and Mediterranean flavours.
Greek Quesadillas With Tsatziki (Easiest Spanakopita!)
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Equipment
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Frying pan or skillet
Ingredients
For the quesadillas
- 7 ounces spinach (fresh) or half a 10‑ounce pack frozen, thawed and squeezed
- 2 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2.5 ounces feta cheese, crumbled
- ¼ cup sundried tomatoes, chopped
- Olive oil, for cooking
- 4 8-inch flour tortillas
- Salt and pepper, to taste
For the tzatziki sauce
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- ½ cucumber, finely diced or grated and squeezed
- 2 tablespoons fresh dill, chopped
- Juice of ½ lemon, pinch of black pepper and a drizzle of olive oil
Instructions
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Wilt the spinach in a pan or by pouring boiling water over it in a colander. Cool if desired, then squeeze out excess liquid and place in a bowl.
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Add green onions, dill, sundried tomatoes and feta to the spinach. Season with salt and pepper and mix well.
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Make the tzatziki by combining yogurt, garlic, cucumber, dill and lemon juice. Season with pepper and drizzle with olive oil.
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Heat a frying pan over medium‑high heat and add a little olive oil. Place a tortilla in the pan and spread a quarter of the filling over one half.
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When the underside is golden, fold the tortilla over the filling and press to seal. Cook briefly on the other side until golden.
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Remove to a board, let cool slightly and slice into three triangles. Repeat with remaining tortillas and serve with tzatziki.
Notes
Variations: Add cooked shredded meat, olives, different cheeses or chilis to change the flavour profile.
Make ahead: The filling keeps 1–2 days in the fridge; tzatziki keeps 3–4 days in an airtight container.