Greek Quesadillas with Tsatziki (Easiest Spanakopita!)

subheading: For the quesadillas:

7 ounces spinach, (fresh) Or use half a 10-ounce pack frozen

2 green onions, (scallions/spring onions) large ones, chopped finely (use more if they're on the smaller side)

2 tablespoons dill, (fresh) chopped finely (substitute with 1 teaspoon of dried dill, or a teaspoon of another Mediterranean herb such as dried oregano)

2.5 ounces feta cheese, crumbled

¼ cup sun-dried tomatoes, (sun-dried tomato strips or chopped marinated sun-dried tomatoes work well for convenience, or chop whole ones into pieces)

olive oil, for cooking

4 flour tortillas, 8-inch (20cm) in diameter are best, or similar (medium-sized)

salt and pepper, to taste

subheading: For the tsatziki sauce:

1 cup Greek yogurt, (don’t use regular yogurt - it’s too thin)

1 clove garlic, small, crushed

½ cucumber, (medium) diced finely, or grated with excess moisture squeezed out

2 tablespoons fresh dill, chopped finely

½ lemon, (about 3 big squeezes, juice only)

pinch of black pepper and a drizzle of olive oil

Directions at scrummylane.com

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