Quesadillas de rosbif al estilo griego con espinacas, queso feta y salsa de yogur y harissa

These crispy quesadillas are the perfect way to turn your Greek-style balsamic and oregano roast beef into a brand-new meal. Filled with tender shredded beef, spinach, feta, and mozzarella, they’re melty, flavorful, and ready in minutes. The creamy yogurt-harissa sauce ties it all together with just the right amount of heat. Ideal for lunch, dinner, or meal prep!

When I started putting together all of my meal prep ideas, my meal prep beef chuck roast was at the top of the list. You can make a big batch with little effort, and it saves you so much time during the week. These quesadillas are not only super quick and easy, but the kids and adults love them just the same. I use pita bread as my tortillas when I have them to add an even bigger Greek twist, and the sauce will make you give these Greek-inspired roast beef quesadillas a chef’s kiss!

Why do kids and adults alike love these quesadillas?

Fresh, leafy spinach

Tender, juicy, rich, Savory, balsamic, and Oregano chuck roast, Creamy bites of briny feta, Stringy, gooey mozzarella.

Lemony harissa sauce

What do I need to assemble Greek-inspired roast beef quesadillas?

Shredded cooked chuck roast -from my easy meal-prepped Greek-style balsamic and oregano chuck roast. This makes putting the quesadillas together so quick!

Fresh baby spinach -roughly chopped to add some healthy greens to the filling.

Mozzarella cheese -shredded so it sprinkles evenly over the beef and creates the most stringy cheesiness with every bite.

Feta cheese -crumbled from a block of sheep’s milk feta to add bites of soft, creamy, brininess.

Flour tortillas –10-inch or similar-size tortillas or pitas. For a lighter option, use whole-wheat or low-carb tortillas.

Salt and black pepper -the beef is seasoned, and the cheese brings even more flavor, so add what you think it needs for your personal taste.

What do I need for the yogurt-harissa sauce?

Plain Greek yogurt -I prefer full-fat, but for a lighter option, use nonfat yogurt.

Harissa paste -substitute harissa with sriracha or chili paste for a different kick. Add roasted red peppers, olives, or fresh herbs for extra flavor.

Lemon juice -brightens the yogurt with a ton of lemony citrus, but you can use white or dark balsamic if that’s what you have.

Olive oil -to thin the yogurt, add richness, and create a beautiful, luxurious texture.

Pinch of salt -taste your sauce to see what you think, and add a pinch of salt if needed.

How do I make the yogurt sauce?

In a small bowl, combine Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt. Whisk until smooth and set aside.

What’s the best way to warm the Roast Beef?

In a saucepan, add the roast beef. Cover with a lid and warm through. Shred the beef.

How do I assemble the roast beef quesadillas?

Toast the pita bread lightly. Place them on a baking tray, top with shredded cheese, baby spinach leaves, and crumbled feta. Place the tray under the broiler or in the toaster oven and cook until the cheese melts. Top with the shredded roast beef and harissa sauce. Fold over to close the wrap.

What’s the best way to serve Greek-inspired roast beef quesadillas?

Cut into wedges and serve warm with the yogurt-harissa sauce on the side or drizzled on top.

Are these good for meal prepping?

Cook and cool the quesadillas, then store them in airtight containers in the fridge for up to 4 days or freeze them for up to 2 months. Reheat in a skillet or air fryer until crisp.

Do you have more meal prep meals?

For the quesadillas:

• 2 cups shredded cooked chuck roast (from the Greek-style balsamic and oregano roast)
• 2 cups fresh baby spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• ½ cup crumbled feta cheese
• 4 large flour tortillas (10-inch or similar size) or pitas
• Salt and black pepper, to taste.

For the yogurt-harissa sauce:

• ¾ cup plain Greek yogurt (full-fat preferred)
• 1 ½ tablespoons harissa paste (or to taste)
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Pinch of salt

Instructions

• Make the yogurt sauce: In a small bowl, combine Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt. Whisk until smooth and set aside.
• Warm the Roast Beef: In a saucepan add the roast beef. Cover with a lid and warm through. Shred the beef.
• Assemble: Toast the pita bread lightly. Place them on a baking tray. Top with shredded cheese, baby spinach leaves and then crumbled feta cheese. Place the tray under the broiler or in the toaster oven and cook until the cheese melts. Top with the shredded roast beef and harissa sauce. Fold over to close the wrap.
• Serve: Cut into wedges and serve warm with the yogurt-harissa sauce on the side or drizzled on top.

Notes

For meal prep: Cook and cool the quesadillas, then store in airtight containers up to 4 days in the fridge or freeze for up to 2 months. Reheat in a skillet or air fryer until crisp.

Substitute harissa with sriracha or chili paste for a different kick.

For a lighter option, use whole-wheat or low-carb tortillas and nonfat yogurt.