This fun spin on quesadillas is what Peggy chose to make for the Holiday Appetizer Pot-Luck. They were a big hit!

Greek Quesadillas with Tzatziki Sauce

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
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Quesadillas

• 8 flour tortillas (8-inch)
• 10-ounce package 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, plus more for garnish

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.

Quesadillas: Preheat the oven to 400 degrees. Line a baking sheet with foil.

Top a 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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