Spinach and white bean quesadilla with basil yogurt

In a medium pan over medium heat, warm 1 tablespoon oil. Trim the root end and the dark green top from the leek and discard. Cut the white and pale green portion in half lengthwise and then cut into thin slices. Put the leek slices in a bowl of cold water and swish gently with your hands to remove any grit trapped between the layers. Skim the leeks from the surface, leaving any dirt at the bottom of the bowl. Pat dry and add to the hot pan. Season with salt and cook until softened, about 5 minutes.

• While the leeks are cooking:

• Strip the thyme leaves from the stems and mince the leaves.
• Drain and rinse the beans.

Stir the thyme into the leeks and cook until fragrant, about 30 seconds. Add the beans, a pinch of salt and pepper, continue cooking until the beans are warmed through, about 2 minutes longer. Transfer the leek-and-bean mixture to a bowl and mash with a fork.

In the same pan used to cook the leeks, warm another teaspoon oil over medium heat. Add the spinach along with a pinch of salt and 1 tablespoon water. Cook until the spinach is wilted, 2 to 3 minutes. Remove from the pan and let cool slightly. With your hands, squeeze as much water as you can from the spinach.

Divide the cheese, mashed bean mixture, and the spinach evenly between the four tortillas and fold in half. In the same pan, heat 2 teaspoon oil. Once the oil is very hot, add the quesadillas, working in batches if necessary so as not to crowd the pan. Cook, flipping once, until the cheese melts and the tortillas are crisp on both sides, about 2 minutes per side.

• While the quesadillas cook:

• Rinse and dry basil leaves and mince.
• Zest lemon.

In a small bowl, stir the minced basil, lemon zest, and 2 teaspoons lemon juice into the Greek yogurt. Season to taste with salt. Divide quesadillas between two plates and serve with the flavored yogurt.