Description
These Mediterranean quesadillas are crispy on the outside and filled with sautéed spinach, red onion, feta, and mozzarella for a flavorful, cheesy bite. Perfect for a quick vegetarian lunch or dinner with fresh Mediterranean flair.
Ingredients
4 large flour tortillas
2 cups fresh spinach, roughly chopped
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 small red onion, thinly sliced
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3–4 minutes until slightly softened.
- Stir in the chopped spinach, salt, black pepper, and dried oregano. Cook until the spinach wilts, then remove the mixture from the heat.
- Lay one tortilla flat and sprinkle 1/4 cup of mozzarella over one half. Spread a portion of the spinach and onion mixture evenly over the cheese.
- Sprinkle 2 tablespoons of feta over the vegetables, then add a light layer of additional mozzarella on top.
- Fold the tortilla over to form a half-moon shape. Lightly drizzle the skillet with olive oil and cook the quesadilla for 2–3 minutes per side until golden brown and the cheese is fully melted.
- Repeat with the remaining tortillas and filling. Slice into wedges and serve warm.
Notes
Add sliced olives or sun-dried tomatoes for extra Mediterranean flavor.
Mix in cooked chickpeas for additional protein.
Use whole wheat or gluten-free tortillas if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven at 350°F (175°C) for 8–10 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
