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Mediterranean quesadilla quartered and arranged on a white plate with one top pita removed to reveal fillings, a generous dollop of tzatziki, and a chopped salad

Mediterranean Quesadillas

A Mediterranean take on the popular easy dinner dish.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people

Ingredients

Tzaziki

  • 1 small Cucumber
  • 1 cup Plain Greek Yogurt Full-Fat
  • 1 tsp Fresh Dill
  • 1 tsp Garlic Powder
  • ½ clove Garlic minced
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste

Quesadillas

  • 1 Tbsp olive oil
  • 4 oz Cremini Mushrooms Sliced
  • 2 cups Baby Spinach Fresh
  • 2 Whole Grain Pita Pockets Cut open
  • ½ cup Shredded Mozzarella
  • 3 Tbsp Sun Dried Tomatoes diced/julienne
  • 3 Tbsp Crumbled Feta
  • 2-3 Peperoncini Peppers sliced

Instructions

For the tzatziki sauce:

  • Combine the Greek yogurt, garlic powder, minced garlic, fresh dill, shredded, wrung out cucumber, lemon juice, salt, and pepper in a bowl. You can alter the measurements to your taste. I usually end up adding more dill after a quick taste.
  • Refrigerate for at least 4 hours.

For the Quesadillas

  • Pre-heat oven to 400 degrees F
  • Heat olive oil in a saute pan over medium heat. Add mushrooms and saute for 4-5 minutes.
  • Add the spinach and continue to cook until the mushrooms are tender and the spinach is wilted. Ideally, the mushrooms will have released their water and the water has been cooked off.
  • To build the quesadillas: lay 1/2 pita on a baking sheet lined with parchement paper. Evenly sprinkle with 2 Tbsp shredded mozzarella
    2 whole grain pitas on a baking sheet with shredded mozzarella spread evenly on top
  • Add half of spinach/mushroom mixture and spread evenly.
    Assembling Mediterranean quesadillas, pita, shredded cheese, then topped with spinach and mushroom mixture.
  • Add sundried tomatoes, feta, and peppers to taste.
    2 Mediterranean Quesadillas with all fillings except for top layer off shredded mozzarella and top half of pita
  • Top with another 2 Tbsp of mozzarella, then cover with second half of the pita.
    2 Mediterranean quesadillas, assembled and ready to bake
  • Bake for 15 minutes.

Notes

Tzaziki is best when it is made at least 4 hours before the meal. Consider making it the night before you will use it. The flavors will all join together to make magic!
You can also cook this in the same skillet you used to saute your mushrooms, but will have to keep the first one hot, while you cook the others. And don't walk away! It really is easier to cook it in the oven.
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Nutrition

Calories: 507kcal | Carbohydrates: 49g | Protein: 31g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 849mg | Potassium: 944mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3318IU | Vitamin C: 15mg | Calcium: 472mg | Iron: 4mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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