I’m pretty sure I was Greek in a past life. Why you say? Because everything about Greek culture to the food just lights me up inside. 

I’m not kidding. If I could live in a toga, I likely would. (But I don’t think I’d be taken that seriously, shame…)

But at least there’s something I can celebrate at any time, and that is Greek-inspired cuisine.

Sure, quesadillas are traditionally a Mexican food (made on corn – not whole grain – tortilla), but who’s not meshing cultural favorites in this age?

Read: By the year 2050 Americans Will Look Like THIS. (Yes, I wrote that. Hehe)

Plus, if it was purely Greek, then we couldn’t enjoy it for what it is: a fricken bomb-diggity Greek Quesadilla with Artichoke Hearts, Olives, Avocado, and more!

The other day it hit me like a wrecking ball bomb (no Miley Cyrus references on this blog, please)… Why not make a yummy mediterannean quesadilla??


And so I got down to work. I walked a half a mile to my nearby grocery store (which also just happens to be a Whole Foods – blessed) and picked up an assortment of foods…

And when I got back, I whipped up the following insanely amazing quesadilla which I’m sure you are going to love.


Greek Quesadilla w/ Pesto, Artichoke Hearts, & Avocado [Vegan]

Preparation Time: 30-35 Minutes

Serving Size: 2 Large Quesadillas or 4 Half Quesadillas


2 Large Tortillas of Choice (Whole Wheat, Gluten-Free, etc…)

1 Onion, sliced

2 Cloves Garlic, crushed and minced

2 Cups Zucchini, thinly sliced and then cut into quarters

1 Cup Arugula or Spinach, thinly sliced (chiffonade)

2- 3 Tbsp Olive Oil

1 1/8 Tbsp Apple Cider Vinegar

1 Tbsp Dried Herbs of Choice (I used a mixture of Thyme, Oregano, Basil, etc…) or 1/4 Cup Fresh!

1/2 – 1 tsp Sea Salt

1/8 tsp Black Pepper (optional)

1 Jar of Artichoke Hearts (12 oz), chopped

1/4 Cup Olives, sliced (or more if you’re an olive fiend)

1 Avocado, sliced

1 Tomato, diced

My recipe for Pesto here, or a store-bought variety of your choice.



I realize a quesadilla for many isn’t one without cheese, so I invite you to add a sprinkle of feta, raw goat’s cheese, or Diaya (a pretty okay vegan variation) to your quesadilla…

OR you could be a boss and make this insanely amazing raw hemp cheese HERE and blow your socks off with tastiness.

Keep in mind, however, that there should be plenty of flavor with the raw pesto. 😉


  1. Pre-heat oven to 385 F degrees. Line a medium-sized tray with aluminum foil (for easy clean-up, or go without!) and light grease with a bit of coconut oil or olive oil. 
  2. In a medium-large sized bowl, add your sliced onions, quartered and thinly sliced zucchini, minced garlic, chopped artichoke hearts, and olives.
  3. Next, add your olive oil, apple cider vinegar, herbs, salt, and pepper, and mix thoroughly. It should smell like a kick-butt Greek salad. But don’t eat it just yet!
  4. Spread your mixture onto the aluminum-lined tray and put in the oven for approximately 20-25 minutes (keep an eye on it, your oven might be crazy and cook faster or slower than mine…), or until the zucchini is soft and onions are close to translucent.
  5. Next: You’ll have to be fast, but follow my directions and you will not fail. 😉 *Pull your Greek mixture out of the oven. *Then, heat up a large skillet to medium-high heat. While that is working, spread your delicious pesto on half of the tortilla of your choice, and then pile a good amount of the Greek mixture on top. Add diced tomato, avocado, thinly sliced arugula or spinach, (optional: cheese of choice) *By this time, your skillet should be hot. Continue with step 6.
  6. Once medium-high heat is attained, use a dollop of coconut oil (has the highest heat temperature) and grease your pan lightly. Next, gently set your folded over quesadilla onto the pan and let cook for 30 seconds to 1 minute, keeping an eye on it. You want it to attain a golden-brown crust – not get burned! BURNT food = carcinogenic. Yuck
  7. Flip your quesadilla and cook an equal amount of time on the other side. Voila! Repeat for the second quesadilla!
  8. Once your quesadillas are done, cut them into quarters, serve them with salsa (or nothing at all), and enjoy!

“Amazing!” was the review my roommate Kenny gave me, so I think you’ll be delighted with this recipe as well. 🙂

Optional: I also think that adding in sun-dried tomatoes would be amazing, but that is up to you.


No, thank you! You are the inspiration, my friend, for creating stuff this wildly delicious … So enjoy!

PS – I’m going to start posting more Live Food, Low-Glycemic, Vegan, & Ketogenic recipes from my time spent in Thailand at the Cancer clinic. Might sound questionable, but they’re blooming with nutrition and – like everything on here – very delicious.

You deserve to live a life you love! <3

Amanda Froelich