Spanakopita Quesadilla

with Greek yogurt and tomato

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

What's Spanish for “Opa!”? This cross-cultural dinner will have you saying delicious in at least three languages, four if you count the “mmms” that are universally known for meaning “scrumptious.” Spinach and feta are joined by stretchy, cheesy mozzarella in classic quesadilla form, topping by tart Greek yogurt and an acidy bright tomato topping that provides lovely balance. This dinner delights in all tongues, but mostly on yours as you devour that last bite.

Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    4 oz. Greek Yogurt
  • 1 Lemon
  • 2 Garlic Cloves
  • 5 oz. Baby Spinach
  • Info
    3 oz. Shredded Mozzarella
  • Info
    2 oz. Feta Cheese
  • 2 Green Onions
  • 2 tsp. Chimichurri Seasoning
  • Info
    6 Small Flour Tortillas
  • 2 Roma Tomatoes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    629
  • Carbohydrates
    60g
  • Fat
    34g
  • Protein
    28g
  • Sodium
    1462mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomatoes and cut into ¼" dice. Coarsely chop spinach. Mince garlic.

  • 2

    Make the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until tender, 1-2 minutes. Add garlic and cook until aromatic, 30-60 seconds. Add spinach and seasoning blend and stir constantly until spinach is wilted, 2-3 minutes. Transfer filling to a plate. Wipe pan clean and reserve.

  • 3

    Make the Tomato Topping

    Combine tomatoes, green portions of green onions, 1 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 4

    Assemble the Quesadillas

    Place tortillas on clean work surface. Divide mozzarella and feta equally on one half of each tortilla. Top cheeses evenly with filling. Fold tortillas in half, covering filling.

  • 5

    Cook Quesadillas and Finish Dish

    Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil. Working in batches, add three or four quesadillas to hot pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Repeat with remaining quesadillas. Replenish with 2 tsp. olive oil if pan becomes dry. Plate dish as pictured on front of card, topping quesadillas with tomato topping and Greek yogurt. Squeeze lemon wedges over to taste. Bon appétit!

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