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Greek Quesadillas
with carrot sticks / dipping sauce

Active: 25 minTotal: 25 min

Greek flavors give these cheesy vegetarian quesadillas an unexpected twist. Enjoy the quesadillas with carrot sticks and a quick, creamy yogurt dipping sauce.

Tags

Ingredients

Servings:
4
Metric
Greek Quesadillas with Carrot Sticks:
  • Carrots - 8 oz, cut into sticks for dipping
  • Sun-dried tomatoes in oil - 1/2 cup, drained and chopped
  • Olives, any type - 2 oz, sliced (look for pre-sliced)
  • Garlic - 4 cloves, chopped
  • Spinach, frozen - 5 oz (look for pre-chopped spinach in the freezer section)
  • Cheese, any shredded white blend - 8 oz
  • Tortillas, taco-sized corn or flour - 12
Greek Yogurt Dipping Sauce:
  • Yogurt, plain or Greek - 1/2 cup
  • Dill, fresh or dried (opt) - 1/2 tsp (sub Italian seasoning)
  • Garlic powder - 1/2 tsp
  • Lemon zest - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Carrots / Sun-dried tomatoes / Olives / Garlic - Prep as directed. Store carrot sticks in one container (soaking them in water in the fridge will help them to stay crisp). Combine sun-dried tomatoes, olives and garlic in another container. (Can be done up to 5 days ahead)
  2. Make yogurt dipping sauce - Whisk yogurt with dill, garlic powder and lemon zest. (Can be done up to 5 days ahead)

Make

  1. Defrost spinach in the microwave and drain off excess water (squeeze or press the spinach to release as much moisture as possible).
  2. Combine spinach with sun-dried tomatoes, olives, garlic and cheese.
  3. Heat a large nonstick pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of the spinach mixture and then another tortilla.
  4. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until all of the cheese is melted. Continue with the remaining tortillas and filling.
  5. Slice quesadillas into wedges and serve with carrot sticks. Dip both the quesadillas and carrots in yogurt dipping sauce. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (63)
Gluten-free (3)
Paleo (10)
Vegetarian (9)

30 reviews

I really liked the dip, but will I use less lemon zest and more dill next time. One kid isn't a fan of olives or tomatoes, so I made one with only spinach and cheese and everyone was happy.

By: Monica
Posted: Jan 06, 2018
Diet: Vegetarian
0 Helpful

Delicious!!! Used hummus because couldn't find baba gahnoush (Cook Smarts, please include a recipe for all parts of menu to help in such cases). Also added the original menu's yogurt dip as an option.

By: Shawn
Posted: Oct 17, 2017
Diet: Paleo
0 Helpful

I made this version of the recipe vegan (instead of doing the vegetarian version). Instead of tofu, I used tempeh. I fried the tempeh in garlic and olive oil like you would the chicken. I added garlic to the oil in the pan to cook the spinach (I used fresh). Made everything as noted.

By: Tiffany
Posted: Oct 10, 2017
Diet: Paleo
0 Helpful

I added black beans to the mix which was mandatory but made this 3 stars in my book!

By: Alice
Posted: Oct 02, 2017
Diet: Original
0 Helpful

I decided to make up the filling and yogurt sauce and stuff in pita pockets for lunches. I used a whole bag of frozen spinach, added chickpeas for protein, subed feta for the cheese, and added lemon juice, salt and peper to add more flavor. My co-workers were jealous when they saw me stuffing my pita in the lunchroom :)

By: Charissa
Posted: Oct 02, 2017
Diet: Original
0 Helpful

Ran out of regular cheese so we used feta.

By: Karen
Posted: Oct 02, 2017
Diet: Original
0 Helpful