Mediterranean Spinach Feta Quesadillas
These Mediterranean quesadillas combine creamy feta and mozzarella with fresh spinach and red onion, creating a quick, flavorful appetizer or snack perfect for any time.
Equipment
- 1 large skillet
- 1 non-stick skillet or griddle for cooking quesadillas
- 1 sharp knife or pizza cutter for cutting quesadillas
Ingredients
- 4 whole wheat tortillas
- 1 cup fresh spinach roughly chopped
- 1/2 cup feta cheese crumbled
- 1 cup shredded mozzarella cheese
- 1/4 cup thinly sliced red onion
- 1 clove garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Cooking spray or additional olive oil for the pan
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
- Add chopped spinach to the skillet and cook for 2 to 3 minutes until wilted. Season with salt, pepper, oregano, and red pepper flakes if using. Remove from heat.
- Lay tortillas flat. Spread the sautéed spinach mixture evenly over half of each tortilla.
- Top the spinach with crumbled feta, shredded mozzarella, and sliced red onions.
- Fold the other half of each tortilla over the filling to form a half-moon shape.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or olive oil.
- Cook the quesadillas 2 to 3 minutes per side until tortillas are golden and cheese is melted.
- Remove from skillet, let cool for one minute, then cut into wedges. Serve warm, optionally with tzatziki or a salad.
Notes
- Add sun-dried tomatoes or black olives for extra flavor.
- Whole wheat tortillas offer a nuttier taste and healthier option.
- Feta and mozzarella balance tanginess and creaminess well.
- Store leftovers refrigerated and reheat gently to preserve texture.