Recipe: Veggie Spinach, Feta & Pine Nut Quesadillas


In the spirit of trying – as always – to eat less meat, I’m on the hunt for some great vegetarian dishes to make this summer as I am getting a bit tired of my go-to halloumi and veg kebabs (as delicious as they may be).

This Mexican-Greek fusion recipe from TV chef Dean Edwards is quick, super simple and when cooked, the quesadilla can easily be shared among a group of people – perfect for a summer BBQ, simply serve with lots of cold beer!


  • 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




  1. Place the spinach into a large pan over a medium heat and cover with a lid
  2. Wilt down the spinach, strain and squeeze out the excess water, then leave to cool before chopping roughly
  3. Add the feta, pine nuts, spring onions, eggs, oregano, nutmeg and lemon juice and mix well. Season with salt and pepper
  4. Warm the tortillas for 30 seconds.
  5. Divide the spinach mixture on top of 4 tortillas, spreading into an even layer, sprinkle over the Cheddar cheese and then top each with another tortilla
  6. Wrap in Bacofoil until fully enclosed, then pop onto the BBQ for 4-5 minutes each side, turning regularly (wrappig them in foil stops the cheese oozing out all over your BBQ).
  7. Unwrap the parcels and cut each quesadilla into 6. Enjoy with a Greek salad and cucumber tzatziki.

Like this? Local food blogger Eat Weekly has also had a crack at a veggie dish from the Hangfire Smokehouse girls (surely not)! Read about it here.


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