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Spanakopita quesadillas

Spanakopita quesadillas

Total Time
15 min
5 min
10 min
Love spanakopita (the spinach and feta Greek dish) but hate dealing with filo pastry? Then this tortilla-based version is for you!


Olive oil

½ tsp

Green shallot(s)

6 individual, thinly sliced


1 clove(s), crushed

Baby spinach

170 g

Dried oregano

½ tsp

Reduced fat feta cheese

½ cup(s), (130g) crumbled

Flour tortilla(s)

80 g, (2x40g)

Tomato pasta sauce

¾ cup(s), (195g) warmed

Oil spray

2 x 3 second spray(s)


  1. Heat oil in large non-stick frying pan over medium heat. Cook shallots and garlic, stirring, for 1 minute or until tender. Add spinach and cook, tossing, for 2 minutes or until spinach has wilted. Remove from heat, and stir in oregano and season with pepper. Transfer to a medium bowl and stir in feta.
  2. Spoon spinach mixture evenly over half of each tortilla. Fold tortillas and press down lightly.
  3. Heat same cleaned pan over medium heat. Lightly spray quesadillas with oil. Cook for 2 minutes each side or until heated through and crisp.
  4. Cut each quesadilla into 4 wedges and serve with pasta sauce.


TIP: Quesadillas can also be cooked in a preheated sandwich press until golden and crisp. VARIATION: Add 1 long fresh red chilli (deseeded, sliced) with shallots in Step 1. Swap feta cheese for ½ cup (45g) grated light cheddar cheese.