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 ;).

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.

More meatless family-friendly meals

• Cheesy Peach Quesadillas
• Butternut Squash Lasagna Rolls
• Veggie Enchilada Casserole
• Baked Tofu Nuggets from Healthier Steps

Print Recipe

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.