ingredients

1/4 small cucumber
1 small red onion
2 tomatoes
1/2 cuil. to c. dried oregano
2 tbsp. to s. red wine vinegar
2 2 tbsp. to s. olive oil
75 g of feta
1 clove of garlic
8 black olives
4 pita breads
125 g grated cheddar cheese

Steps

Greek Quesadillas

1- In a salad bowl , mix seeded cucumber, cut into small pieces, finely chopped onion, tomatoes into small pieces, oregano, vinegar and 2 tbsp. oil. Let macerate 20 min, drain.

2- Crush the feta cheese with pressed garlic and pitted olives, finely chopped. Open the pitas in two discs; spread the feta on 4 halves. Cover with raw vegetables, sow cheddar, close with the second halves.

3- Heat 2 tbsp. oil over medium-low heat in a large nonstick skillet. Cook the quesadillas (2-3 min per side, cheddar up, then down). When the cheddar melts, cut in shares, serve.

tips

Paul Gayler advises a quality feta: if possible based on 30% goat's milk and 70% sheep's milk (we find some at Biocoop). Cow's milk gives a less perfumed cheese.