Spanakopita quesadillas with tzatziki
20 min · 51 g protein · 439 cals / serving
The flavours of Greek spinach pie without the filo: spinach, feta, creamy cottage cheese, dill and green onion folded into tortillas and crisped in a dry pan, with a quick tzatziki for dipping.
Ingredients
- 8 packed cups baby spinach
- 2 cloves garlic, minced
Filling
- 1 1/2 cups cottage cheese (1%)
- 1/3 cup feta cheese, crumbled
- 3 green onions, thinly sliced
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1/4 tsp black pepper
- 4 medium (8-inch) low-carb tortillas, low-carb or high-fibre
Tzatziki
- 3/4 cup nonfat Greek yogurt
- 1/3 cucumber, grated and squeezed
- 1/2 tbsp lemon juice
- 1/4 tsp salt
Steps
- Wilt the spinach with the garlic in a dry frying pan over medium heat, about 2 minutes. Tip it into a sieve and press out as much liquid as you can with a spoon; wipe the pan.
- Drain any liquid off the cottage cheese, then mix it with the spinach, feta, green onion, dill, lemon zest and pepper.
- Spread a quarter of the filling over half of each tortilla and fold over. Cook two at a time in a large 12 inch dry pan over medium heat, 2–3 minutes a side, pressing with a spatula, until crisp and golden.
- Meanwhile mix the yogurt, cucumber, lemon juice and salt for the tzatziki. Cut each quesadilla in three and serve with the tzatziki.
Good to know
With ordinary tortillas?
Whole-wheat tortillas crisp a little more and taste more of wheat, with more carbohydrate, at about 58 instead of 77.
Why squeeze the spinach?
Spinach is mostly water, and whatever stays in it ends up in the tortilla and makes it soggy. Press hard; it is the step that keeps the quesadillas crisp.
Per
- Calories
- 90
- Protein
- (44%)
- 10 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (35%)
- 11 g
- of which sugar
- 3 g
- Fiber
- 6 g
- Sodium
- 505 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 878 kcal goes into the pot and 1170 g of ingredients comes out as about 980 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.