Greek Quesadillas

All the best Greek favors come together in this EPIC cheesy quesadilla, 

INGREDIENTS:

• 8 (8-inch) flour tortillas
• 1 (10-ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup julienned sun dried tomatoes in olive oil, drained
• 1/2 cup chopped pitted kalamata olives
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1 tablespoon fresh dill
• FOR THE TZATZIKI SAUCE
• 1 cup plain Greek yogurt
• 1 English cucumber, finely diced
• 2 cloves garlic, pressed
• 1 tablespoon chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh mint, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

DIRECTIONS:

1. To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Top tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.

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