Description
Mediterranean quesadillas with spinach, feta, mozzarella, and red onion are a bold twist on the classic quesadilla.
Ingredients
Scale
- 4 large flour tortillas (8–10 inches)
- 1 tbsp olive oil (plus extra for cooking)
- 1 medium red onion, thinly sliced
- 3 cups fresh baby spinach
- 1 cup crumbled feta cheese
- 1–1¼ cups shredded mozzarella cheese
- 1 clove garlic, minced
- ½ tsp dried oregano
- Freshly ground black pepper, to taste
- Optional: olives, roasted red peppers, artichoke hearts
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced red onion and cook until softened and beginning to caramelize (about 5–7 minutes). Add minced garlic and cook 1 minute until fragrant.
- Add spinach to the skillet and cook until just wilted (about 2–3 minutes). Remove from heat and transfer to a bowl to cool slightly.
- Stir feta, mozzarella, dried oregano, and a pinch of black pepper into the cooled spinach-onion mixture. Mix until well combined.
- Warm a clean skillet over medium-low heat. Place 1 tortilla in the skillet, add about ¼ of the filling to half the tortilla, then fold the other half over and press gently to seal.
- Brush or drizzle a bit of olive oil on/around the quesadilla. Cook 2–3 minutes until golden and crisp on the bottom. Flip carefully and cook until golden and the cheese is melted. Repeat with remaining tortillas and filling.
- Transfer to a cutting board, slice into wedges, and serve warm.
Notes
- Adjust the amount of cheese to your liking.
- Feel free to add more vegetables like bell peppers or zucchini.
- Serve with a side of salsa or yogurt for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg