Mediterranean Quesadillas with Spinach and Feta (Printable Version)

Crispy tortillas with creamy feta, mozzarella, and seasoned spinach for a quick Mediterranean-inspired meal.

# Ingredient List:

→ Vegetables

01 - 3 cups fresh spinach, roughly chopped
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced

→ Cheeses

04 - 3/4 cup feta cheese, crumbled
05 - 3/4 cup mozzarella cheese, shredded

→ Tortillas

06 - 4 whole wheat tortillas (8-inch)

→ Oils & Seasoning

07 - 2 tablespoons olive oil, divided
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon red pepper flakes (optional)
10 - Salt and pepper, to taste
11 - Cooking spray or additional olive oil for greasing the pan

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
02 - Add the chopped spinach and cook for 2-3 minutes until wilted. Season with salt, pepper, oregano, and red pepper flakes if using. Remove from heat.
03 - Lay the tortillas on a flat surface. On one half of each tortilla, evenly spread the sautéed spinach mixture. Top with crumbled feta, shredded mozzarella, and sliced red onions.
04 - Fold each tortilla in half to create a half-moon shape.
05 - Heat a clean non-stick skillet or griddle over medium heat and lightly coat with cooking spray or brush with remaining olive oil. Place quesadillas in the skillet (in batches if necessary) and cook for 2-3 minutes per side, until golden brown and the cheese has melted.
06 - Remove from the skillet and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter. Serve warm, optionally with tzatziki or a fresh side salad.

# Expert Advice:

01 -
  • The salty tang of feta against mellow mozzarella creates this incredible creamy contrast that nobody can quite put their finger on but everyone keeps reaching for
  • These come together in under twenty minutes but taste like something from a proper Mediterranean taverna
02 -
  • I once tried adding the raw spinach directly to the quesadilla without wilting it first, and the result was this watery, soggy mess that refused to crisp up properly
  • Learning to let them rest for that one minute before cutting changed everything, and now my quesadillas actually hold together instead of falling apart on the plate
03 -
  • If your tortillas seem stiff, warm them in the microwave for ten seconds before filling, and they will fold without cracking
  • Use a paper towel to blot any excess moisture from the spinach after wilting, which prevents soggy quesadillas
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