We've given the steak quesadilla a Mediterranean spin with feta cheese, olives, and a dollop of creamy Greek yogurt. Meaty, slightly fruity Castelvetrano olives have less sodium than other olives and add a pretty pop of green. If you can't find them, try swapping in rich kalamata olives.

Mark Driskill
This Story Originally Appeared On cookinglight.com


Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary

25 mins
Serves 4 (serving size: 4 wedges and 1 tbsp. yogurt)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.

  • Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.

Nutrition Facts

346 calories; fat 18.2g; saturated fat 5.4g; mono fat 10.2g; poly fat 1.3g; protein 23g; carbohydrates 20g; fiber 1g; cholesterol 59mg; iron 2mg; sodium 672mg; calcium 118mg; sugars 1g.