Greek-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Greek-style enchiladas feature a unique blend of Mediterranean flavors. We substitute the corn tortillas with soft pita bread and fill them with a combination of feta cheese, spinach, and aromatic herbs. The enchiladas are then baked to perfection and topped with a tangy yogurt sauce. We alse have the original recipe for Enchiladas, so you can check it out.

• 6 pita bread rounds 6 pita bread rounds
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 200g (7 oz) fresh spinach, chopped 200g (7 oz) fresh spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
4. 4.
   In a mixing bowl, combine the crumbled feta cheese, cooked spinach, dried oregano, dried dill, salt, and pepper. Mix well.
5. 5.
   Warm the pita bread rounds in the oven for a few minutes to make them more pliable.
6. 6.
   Place a spoonful of the feta-spinach mixture onto each pita bread round and roll it up tightly.
7. 7.
   Arrange the rolled enchiladas in a baking dish.
8. 8.
   In a separate bowl, whisk together the Greek yogurt, lemon juice, chopped mint, dill, and parsley. Season with salt and pepper.
9. 9.
   Pour the yogurt sauce over the enchiladas, making sure they are evenly coated.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the enchiladas are golden and the sauce is bubbly.
11. 11.
    Serve the Greek-style enchiladas hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Pita bread — To make the pita bread more pliable, you can lightly dampen it with water before warming it in the oven.
• Feta cheese — Opt for high-quality feta cheese for the best flavor and texture.
• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them to remove any dirt or grit.

Tips & Tricks

• If you prefer a bit of heat, you can add a pinch of red pepper flakes to the feta-spinach mixture.
• For a more indulgent version, sprinkle some grated Greek kefalotyri cheese on top of the enchiladas before baking.
• Serve the enchiladas with a side of Greek salad for a complete meal.
• If you can't find fresh herbs, you can use dried herbs instead, but reduce the amount by half.
• Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the Greek-style enchiladas hot, accompanied by a dollop of Greek yogurt and a sprinkle of fresh herbs. They pair well with a side of Greek salad and warm pita bread.

Presentation advice

Arrange the enchiladas on a platter, drizzle the yogurt sauce over them, and garnish with a sprig of fresh mint or dill. The vibrant colors of the spinach and herbs will make the dish visually appealing.