Greek Veggie Quesadillas

Greek Veggie Quesadillas

These Greek veggie quesadillas are a healthy, family-friendly recipe. Topped with tzatziki sauce, they’ve become one of my go-to easy meals.

I’m obsessed with these quesadillas.

  • Filled with veggies and fiber-rich chickpeas
  • Budget-friendly
  • Super cheesy
  • Topped with a cool and creamy homemade tzatziki sauce
  • Taste even better as leftovers – hello meal prep!

I don’t know about you, but when I find a recipe that I really love, I tend to make it over and over again until my husband finally begs me to make something else. And then I just start making it for myself at lunch ;).

Greek veggie quesadilla chickpea filling

How to make Greek veggie quesadillas

If you’ve made other veggie quesadillas before, the process is the same, just with different ingredients.

For these healthy Greek veggie quesadillas you’ll need:

  • Olive or avocado oil
  • Fresh baby spinach
  • Roasted red peppers
  • Artichoke hearts (from a jar or can)
  • Chickpeas
  • Feta cheese
  • Shredded mozzarella
  • Whole wheat tortillas

Of course, you can also use any other vegetables that you have lying around in the fridge. I think fresh tomatoes and cucumbers would be really good and stick with the Greek theme.

You can also sub in white beans instead of chickpeas.

Using one tortilla per quesadilla makes them much easier to flip

Ever go to flip quesadillas and have the filling go everywhere? Or maybe it’s just me.

As I’m not great at flipping quesadillas, I cheat by using just one tortilla.

To do this, place your tortilla on the prepared skillet. Next, sprinkle mozarella all over the tortilla, then place a few scoops of filling over just half of the tortilla.

Once the cheese is bubbling and the bottom of the tortilla is a golden brown, fold the cheese-only half of the tortilla over the filling and press down to seal.

Remove from the stove, cut into 3 or 4 pieces and enjoy!

Tzatziki sauce is optional but so worth it

I included a recipe for tzatziki dipping sauce, but that part is optional.

I personally love it as it’s so cool and refreshing, but it does make this recipe a bit more involved.

To save time, you have two options:

  1. Make the sauce ahead of time (it keeps in the fridge for 4-5 days)
  2. Skip the tzatziki and make a Greek yogurt mixture instead. Simply stir salt, pepper, lemon juice, and fresh herbs into plain Greek yogurt.
Slice of Greek quesadilla covered in tzatziki sauce

More meatless family-friendly meals

Greek quesadilla cut into quarters

Greek Veggie Quesadillas

These Greek veggie quesadillas are a healthy, family-friendly recipe, perfect for  meatless meal!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Greek
Keyword: Kid-Friendly, Quesadilla, Vegetarian
Servings: 4
Author: Kelli

Ingredients

For Quesadillas:

  • 2 tsp olive oil
  • 3 cups spinach chopped
  • 1/3 cup diced roasted red peppers
  • 7- oz jar artichoke hearts drained and roughly chopped
  • 15- oz can chickpeas drained and rinsed
  • 1/3 cup feta cheese
  • 4 whole wheat tortillas
  • 1 ½ cups shredded mozzarella

Tzatziki sauce (optional*)

  • 1 cucumber peeled and seeded
  • 1 garlic clove peeled
  • 1 cup 2% fat Greek yogurt
  • 2 tsp chopped parsley
  • 1-2 Tbsp lemon juice to taste
  • Salt to taste

Instructions

For the Quesadillas:

  • Place 2 tsp olive oil in a medium saucepan over medium heat. Add chopped spinach, roasted red peppers, artichoke hearts, and chickpeas. Cook until spinach is wilted and rest of ingredients are warmed through. Remove from heat and stir in feta cheese. Set aside.
  • Heat a large skillet over medium heat and spray with cooking spray. Place 1 tortilla on skillet and sprinkle tortilla with shredded mozzarella. Once cheese starts to melt, spoon some of the veggie and chickpea mixture over half of the tortilla. Once cheese has fully melted and bottom of tortilla is golden brown, fold tortilla in half and remove from heat. Repeat with remaining tortillas and ingredients.

For the Tzatziki Sauce:

  • If making tzatziki sauce, prepare before making quesadillas (can even make it up to a few days in advance). To make sauce simply place ingredients in a food processor and pulse until smooth. Store in fridge until ready to use (no more than 5-7 days).

Notes

*Note: if you don’t have time to make tzatziki sauce, you can substitute with plain Greek yogurt mixed with lemon juice, salt, and pepper.
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4 Comments
  • Tara | Treble in the Kitchen AvatarTara | Treble in the Kitchen2 years ago

    These look like such a flavor bomb! Yum!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      There’s definitely a lot of flavor going on! Thanks Tara 🙂

  • Mona AvatarMona2 years ago

    These look so yummy. Pinned!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Thanks Mona! Hope you give them a try 🙂

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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