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1
Preheat the oven to 225.
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2
In a large skillet, heat the 2 tablespoons of olive oil until nearly smoking.
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3
Add the ground lamb, oregano and 2 of the minced garlic cloves, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 5 to 6 minutes.
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4
Spoon some of the fat out of the skillet.
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5
Meanwhile, in a medium bowl, mix the yogurt with the remaining minced garlic and 2 of the scallions and season with salt and pepper.
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6
Working over the sink, squeeze the shredded cucumber until it is fairly dry, then fold the cucumber into the yogurt.
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7
Preheat a large cast-iron griddle.
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8
Brush the tortillas on 1 side with olive oil.
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9
Place 2 tortillas, oiled side down, on the griddle.
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10
Top each with one-fourth of the mozzarella, feta and lamb and cook over moderate heat until the tortillas are lightly browned.
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11
Fold the tortillas in half and cook, flipping once, until browned and crisp and the cheese is melted, about 4 minutes.
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12
Transfer the quesadillas to a baking sheet and keep warm in the oven while you make the rest.
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13
Transfer the quesadillas to a platter, top with the cucumber-yogurt sauce and the remaining sliced scallion and serve immediately.
