For some reason I’ve been thinking about making a huge Greek salad for days. But especially on a Meatless Monday, a Greek salad alone does not a dinner make. So when I was planning my grocery list I tried to think of a way to keep it fresh, light, and quick for a busy workday evening, but also keep it Greek. And then this wonderful thing happened. Here you go.
WHAT YOU NEED
* 1T butter
* 1T olive oil
* 1 small sweet onion, diced
* 1 heaping teaspoon minced garlic
* 4-5C chopped fresh spinach
* juice of half a lemon
* 1 egg
* 1/3C crumbled feta cheese
* 1/4C freshly grated Parmesan cheese
* 1/4C fresh dill, chopped
* whole wheat tortillas
WHAT TO DO
Heat the butter and olive oil over medium heat in a large pan. Sauté the onions until soften and translucent, about 4 minutes. Add garlic and spinach, season to taste with salt and pepper, squeeze lemon juice over the pan, and cook until the spinach wilts, another 3-5 minutes. Remove from heat.
Meanwhile, mix together the egg, gets, Parmesan, and dill until well-combined. Add to the spinach mixture in the pan and stir together.
Heat a smaller frying pan over medium-low heat. Place one tortilla in the pan and spoon some of the spinach/cheese filling mixture onto the tortilla in an even layer. Too with another tortilla and cook about 3 minutes, flip carefully, and cook another 3 minutes.
Remove the quesadilla from the pan onto a cutting surface and allow to cool for a minute or two before cutting into sixths for serving. Repeat until you’ve used up your filling.
Serve topped with tzatziki (or just plain Greek yogurt) alongside a nice Greek salad and enjoy!