Greek Quesadillas with Tzatziki

This was one pretty amazing meal! Sam could not get over it. And the tzatziki sauce was the perfect dip. Straining the yogurt creates a super-thick texture, so I'm sure substituting in regular Greek yogurt would be a fine alternative. We left out the olives, but if you like them feel free to add them in.

Adapted from Annie's Eats

Quesadillas:
tortillas
olive oil
fresh spinach leaves, chopped
diced red onion
roasted red peppers
oven-dried tomatoes
mozzarella cheese
feta cheese
oregano
red pepper flakes

Lightly brush one side of each tortilla with olive oil. If your tortillas are large, layer ingredients on one half and fold them in half to cook. If they are small, layer ingredients all over one and place another on top, olive oil side out. Cook as desired in quesadilla maker, on griddle, in frying pan, etc.

Tzatziki:
16 oz. plan yogurt (not nonfat, if possible)
1 cucumber, peeled and seeded
2-3 cloves garlic, minced
1 tsp. vinegar
salt and pepper
squeeze of fresh lemon juice
olive oil

Strain the yogurt using cheesecloth over a bowl (I didn't have any, so I used multiple layers of paper towels taped around a bowl). Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix yogurt, cucumber, and remaining ingredients except olive oil. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before servin to allow flavors to meld.