Community Kitchen at Northwestern Medicine Delnor Hospital: Greek Quesadillas

Introduce the class and the dish: Greek quesadillas.

Start with chopped frozen spinach and place it on whole grain tortillas.

Add chopped sun-dried tomatoes to the tortillas.

Include black olives for texture, noting they are a substitute for kalamata olives.

Sprinkle feta cheese and low-fat mozzarella on top, explaining mozzarella acts as glue for the quesadillas.

Season with oregano and fresh dill before baking.

Place the quesadillas on a baking sheet and bake them in the oven.

Prepare the tzatziki sauce by mixing Greek yogurt, finely chopped cucumber, garlic, fresh dill, lemon juice, and lemon zest together.

Serve the baked quesadillas with a dollop of tzatziki sauce.

Equipment Needed

Spice Level:

Dietary

Allergens