Mediterranean Quesadillas Spinach Feta (Print Version)

Golden crisp quesadillas filled with spinach, feta, mozzarella, and red onions for a quick, flavorful meal.

# What You'll Need:

→ 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

→ 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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring constantly, until just wilted approximately 2 to 3 minutes. Season with salt and pepper to taste. Transfer the cooked spinach to a colander and press firmly to remove excess moisture.
02 - In a mixing bowl, combine crumbled feta cheese, shredded mozzarella cheese, sliced red onion, dried oregano, and fresh chopped herbs. Add the drained cooked spinach to the cheese mixture and stir thoroughly until all components are evenly distributed.
03 - Lay a flour tortilla flat on a clean work surface. Spread approximately one quarter of the filling mixture evenly over one half of the tortilla, leaving a small border around the edges. Fold the tortilla in half to form a half-moon shape. Repeat this process with the remaining three tortillas and remaining filling.
04 - Wipe out the skillet and return to medium heat. Add a small amount of olive oil or butter to coat the pan lightly. Place one assembled quesadilla in the skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and the cheese is completely melted. Repeat with remaining quesadillas, working in batches if necessary to avoid overcrowding.
05 - Remove cooked quesadillas from the skillet and allow to rest for 1 minute. Slice each quesadilla into wedges using a sharp knife. Garnish with additional fresh herbs if desired and serve immediately while warm.

# Additional Tips::

01 -
  • They come together in under 25 minutes, making weeknight dinners feel intentional without the stress.
  • The combination of creamy feta and melty mozzarella creates this unexpected richness that tastes restaurant-worthy but requires zero fancy technique.
  • Spinach cooks down so much that even skeptics find themselves eating more greens than they bargained for.
  • You can prep the filling ahead and just cook the quesadillas when hunger strikes.
02 -
  • Pressing excess moisture from the spinach is non-negotiable—watery spinach makes the filling soggy and the tortilla won't crisp properly no matter how careful you are with the heat.
  • Don't overfill the tortillas; a quarter of the filling per quesadilla is plenty, and restraint here means they cook evenly and the cheese melts completely before the exterior burns.
  • Medium heat is your friend—rushing with high heat browns the tortilla before the cheese has time to melt, leaving you with a crispy shell and cold cheese inside.
03 -
  • Use a nonstick skillet or cast iron for the most consistent browning—regular stainless steel can stick even with oil, which throws off your timing.
  • If you have leftover filling, it transforms into a killer dip when mixed with Greek yogurt or cream cheese, and suddenly you have an unexpected appetizer.
Go Back