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.
Ingredients
- 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
Steps
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.