Here’s a re-creation of Greek style quesadillas we had recently at Chankaska Creek Ranch and Winery in Kasota Minnesota. They called theirs a flatbread. I’m calling it delicious!
This is the kind of appetizer to make for an informal gathering. You know the type where everyone kind of hangs around in the kitchen talking and having an adult beverage.
Once you whip up the simple ingredients for the quesadillas, you can make ’em as you need ’em. They brown up quickly in a nonstick or cast iron skillet. A double batch might be in order if you have some hungry friends.
When I made these Greek style quesadillas I wished I’d have made a double batch. After the photos were taken, Mary Jo, Amy and Karen finished them off in short order. I forgot to tell them that I intended to take them to our family birthday celebration that afternoon to let everyone try a little sample.
You can eat these by themselves right off the stove or serve with some olive oil for dipping and kalamata olives on the side. You could even spread them with a little kalamata olive tapenade, but that might be overkill. They are fantastic all by themselves.
I’m going to keep this Greek style quesadillas recipe near the top of my go-to appetizers list and I think you should do the same.
Feta Greek Style Quesadillas
- 1 1/2 oz. feta cheese (block style)
- 5 kalamata olives pitted
- 1 oz. sun dried tomatoes chopped
- 1 garlic clove
- 2 tsp fresh oregano
- 1/2 tsp red pepper flakes
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp water
- 3 8" flour tortillas
- Place all ingredients in a small food processor, except the tortillas, and pulse until finely chopped.
- Spread one third of the mixture on one half of a tortilla, then fold over.
- Heat a nonstick skillet or cast iron skillet to 350° and place the tortilla shell in the dry skillet. Cook until nicely browned, 1 1/2 to 2 minutes, turn and do the same with the second side.
- Remove and slice into 4 wedges.
- Repeat with the other two tortillas and serve warm.