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Spanakopita quesadillas

Spanakopita quesadillas


A Greek and Mexican mashup you and the kids will both enjoy

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2037kj 482kcal
  • Fat
    Med 29%
  • Saturates
    High 46%
  • Sugar
    Low 4%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 57g


  • 1 tsp Co-op olive oil
  • 1 garlic clove, thinly sliced
  • 125g pack Co-op baby spinach
  • 1 large vine tomato, finely chopped
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 1 tbsp finely chopped dill (optional)
  • Pinch of chilli flakes
  • 1 lemon, 1/2 juiced and 1/2 cut into wedges
  • 60g Co-op Greek Feta cheese, crumbled
  • 1 Co-op British free range egg
  • 4 Co-op wraps


  1. Heat the olive oil in a large nonstick frying pan on a medium heat
  2. Fry the garlic for 1 minute, then add the spinach, season, and cook for a further 2 minutes
  3. Take the pan off the heat and transfer the spinach to a bowl
  4. Wipe the pan with kitchen paper
  5. Next, make a salsa: put the tomato in a bowl with half the chopped herbs, the chilli flakes and half the lemon juice, and season to taste
  6. Once the spinach has cooled down, add the Feta, egg, remaining lemon juice and herbs, then season
  7. Mix with a fork to break up the egg and combine the ingredients
  8. Put the frying pan back on the hob over a medium heat and add one of the wraps
  9. Gently spoon half the egg mixture onto it and spread out to the edges
  10. Put a second wrap on top and cook for 2 mins, then flip over
  11. Fry the other side for a further 2 mins then transfer to a board and keep warm
  12. Repeat the process for the second quesadilla, then cut them both into wedges and serve immediately with the salsa

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