Light and healthy
Serves 4
Prep Time
Cook Time
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How’s this for fusion? Delicious Greek spinach and feta pie meets the easy, breezy Mexican quesadilla for a low-GI snack you’ll make over and over.


  • 2 tsps olive oil
  • 1 small red onion (100 g), chopped finely
  • 1 clove garlic, crushed
  • 200 g baby spinach leaves, chopped coarsely
  • 2 eggs, beaten lightly
  • 100 g reduced-fat feta, crumbled
  • 1½ tbsps finely grated lemon rind
  • ⅓ cup coarsely chopped fresh dill
  • 4 (160 g) wholegrain tortillas
  • 1 Lebanese cucumber (130 g), chopped coarsely
  • 250 g cherry tomatoes, halved
  • ⅓ cup (95 g) tzatziki
  • 1 medium lemon (140 g), cut into wedges

Heat oil in a large heavy-based non-stick frying pan over medium heat. Cook onion, garlic and spinach, stirring, for 2 mins or until softened. Transfer to a large bowl; stand to cool slightly. Wipe pan clean with paper towel.


Add egg, fetta, parmesan, lemon rind and 2 tbsps of the dill to spinach mixture. Season with pepper; mix well to combine.


Heat frying pan over low heat. Spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 mins each side or until warmed through and golden.


Combine cucumber, tomato and remaining dill in a medium bowl; season with pepper.


Cut quesadillas into wedges. Serve with cucumber salad, tzatziki and lemon wedges.

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