All the best Greek flavours come together in this mouth-wateringly tasty vegetarian quesadilla recipe, created by TV chef Dean Edwards. Perfectly cooked on the barbecue in Bacofoil The Original Kitchen Foil, the light recipe is perfect for sharing with family and friends this summer.
Serves: 4
Cooking time: 10 minutes
What You’ll Need:
- Bacofoil The Original Kitchen Foil
- 240g baby spinach
- 120g feta cheese crumbled
- 60g pine nuts toasted
- 6 x spring onions finely sliced
- 1 x egg beaten
- 1 tsp dried oregano
- Small grating nutmeg
- Juice ½ lemon
- 8 small flour tortillas
- 120g cheddar cheese grated
What To Do:
- Place the spinach into a large pan over a medium heat and cover with a lid
- Wilt down the spinach, strain and squeeze out the excess water, then leave to cool before chopping roughly
- Add the feta, pine nuts, spring onions, eggs, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper
- Divide the spinach mixture on top of 4 tortillas, spreading into an even layer, sprinkle over the Cheddar cheese and then top with another tortilla
- Wrap in Bacofoil The Original Kitchen Foil until fully enclosed, then pop onto the BBQ for 4-5 minutes each side, turning regularly. Unwrap the parcels and cut each quesadillas into 6. Enjoy with a Greek salad and some cucumber tzatziki
Bacofoil teams up with TV chef Dean Edwards to create a BBQ treat with a Greek twist