Mediterranean Quesadillas with Spinach (View Print Version)

Flavorful combination of spinach, feta, mozzarella, and red onion in warm folded tortillas.

# What You'll Need:

→ 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

# Method:

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

# Expert Advice:

01 -
  • They come together in 20 minutes flat, which means dinner or appetizers without the stress.
  • The combination of creamy feta and melty mozzarella creates pockets of flavor that feel fancy but taste completely effortless.
  • Spinach and red onions add fresh crunch that keeps these from feeling heavy, even when you're eating two in a row.
02 -
  • Don't skip the one-minute rest after cooking, or you'll bite into melted cheese that's still too molten and lose the whole experience.
  • If your pan is smoking or the tortilla is browning too fast, lower the heat slightly because the cheese needs time to actually melt, not just the outside to char.
03 -
  • Use a non-stick skillet that you trust, because it makes the difference between a perfect golden quesadilla and one that sticks and tears.
  • Let your feta and mozzarella sit at room temperature for a few minutes before assembling so the cheeses meld together more smoothly as they melt in the pan.
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