Mediterranean Spinach Feta Quesadilla (Printer View)

Golden quesadilla with spinach, feta, mozzarella, and red onions for a flavorful Mediterranean twist.

# Components:

→ Vegetables

01 - 6 cups fresh spinach, roughly chopped
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh basil or parsley, chopped

→ Dairy

05 - 1 cup feta cheese, crumbled
06 - 1 cup mozzarella cheese, shredded

→ Base

07 - 4 large flour tortillas, 8 to 10 inch diameter

→ Pantry

08 - 1 tablespoon olive oil or unsalted butter for cooking
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add spinach to the skillet and cook, stirring frequently, until just wilted, approximately 2 to 3 minutes. Season with salt and pepper. Transfer to a colander and press out excess moisture.
03 - In a mixing bowl, combine crumbled feta, shredded mozzarella, sliced red onion, oregano, and fresh herbs. Add the cooked spinach and mix thoroughly until evenly distributed.
04 - Lay a tortilla flat on a clean surface. Spread a quarter of the filling evenly over half of the tortilla, leaving a small border. Fold the tortilla over to form a half-moon. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and return to medium heat. Add a small amount of olive oil or butter. Cook each quesadilla 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
06 - Remove quesadillas from heat and let rest for 1 minute. Slice into wedges. Garnish with extra fresh herbs if desired and serve warm.

# Expert Advice:

01 -
  • The entire meal comes together in under thirty minutes, so even on chaotic evenings you can feel like you actually cooked something interesting.
  • It's sneaky comfort food that doesn't leave you feeling weighed down, perfect for when you want something savory but also want to move afterward.
  • These quesadillas are criminally flexible—swap cheeses, add olives, throw in roasted peppers, and they still work beautifully every single time.
02 -
  • Don't skip the spinach-draining step or you'll end up with a soggy, disappointing mess; pressed spinach is the difference between a crispy exterior and a steamed pocket.
  • Medium heat is your friend here—too high and the outside burns before the cheese melts, too low and you get a limp, pale tortilla that feels sad.
03 -
  • Don't press too hard with your spatula while cooking or you'll squeeze out all the molten cheese before it sets—gentle pressure is enough to keep them flat and promote even browning.
  • If your tortillas are on the thicker side, slightly warm them in a dry pan for a few seconds before filling so they fold without cracking.
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