Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

Crispy Mediterranean quesadillas packed with fresh spinach, feta, mozzarella, and red onion. Ready in 15 minutes and easily customizable for vegan or gluten-free diets.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 360

Ingredients Equipment Method Notes

Ingredients

4 flour tortillas medium-sized; whole wheat works too
1 cup fresh spinach chopped; baby spinach preferred
0.5 cup shredded mozzarella cheese freshly shredded for best melt
0.5 cup crumbled feta cheese block feta in brine recommended
1 small tomato diced and patted dry
0.25 cup red onion thinly sliced
1 tbsp olive oil extra virgin preferred
black pepper to taste, freshly cracked

Equipment

non-stick skillet
mixing bowl
Spatula
knife
cutting board

Method

In a mixing bowl, combine the mozzarella, feta, chopped spinach, diced tomato, red onion, and black pepper. Mix well.
Lay one tortilla flat. Place one-fourth of the filling on one half only. Fold the other half over and press gently.
Heat a non-stick skillet over medium heat. Add olive oil and let it heat for 1 full minute before adding the quesadilla.
Place the filled tortilla in the skillet. Cook for 3 to 4 minutes, pressing gently with a spatula, until golden brown.
Flip carefully using a wide spatula. Cook the second side for 3 to 4 minutes until golden and crispy.
Transfer to a cutting board, rest for 1 minute, slice into wedges, and serve warm.

Notes

Pat the diced tomato dry before mixing to avoid a soggy filling. Do not overfill the tortilla. Preheat the skillet fully before adding oil for best crispiness. Store leftovers in the refrigerator for up to 3 days or freeze individually for up to 2 months.