Mediterranean Quesadillas Spinach Feta (Print)

Golden quesadillas with creamy spinach, feta, mozzarella, and red onion in a quick savory meal.

# 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 inches

→ 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the 6 cups fresh spinach and cook, stirring frequently, until just wilted, approximately 2 to 3 minutes. Season with salt and pepper. Transfer the cooked spinach to a colander and press out excess moisture using the back of a spoon.
02 - In a mixing bowl, combine 1 cup crumbled feta cheese, 1 cup shredded mozzarella cheese, the sliced red onion, 1/2 teaspoon dried oregano, and 2 tablespoons fresh basil or parsley. Add the prepared spinach and mix thoroughly until all ingredients are evenly distributed.
03 - Lay a flour tortilla flat on a clean work surface. Spread one quarter of the filling mixture evenly over half of the tortilla, leaving a small border around the edges. Fold the tortilla over to form a half-moon shape. Repeat this process with the remaining 3 tortillas and remaining filling.
04 - Wipe out the skillet and return to medium heat. Add a small amount of olive oil or butter. Place each quesadilla in the skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula to ensure even browning and cheese melting. Cook until the exterior is golden brown and crispy.
05 - Remove the cooked quesadillas from the skillet and let rest for 1 minute. Slice each quesadilla into wedges using a knife. Garnish with extra fresh basil or parsley if desired. Serve warm with your choice of accompaniments.

# Expert Advice:

01 -
  • It's ready in 25 minutes, but tastes like you spent way more time thinking about it.
  • The cheese gets all melty and golden while the spinach stays bright and the feta stays tangy—perfect balance in every bite.
  • Works for lunch, dinner, or that moment when you're not sure what meal you're eating anyway.
02 -
  • If you don't press the moisture out of that spinach, your quesadilla becomes soggy instead of crispy—it's the one step that actually matters.
  • Medium heat is your friend here because high heat will char the outside before the cheese inside has a chance to melt properly.
03 -
  • If your tortillas keep cracking when you fold them, microwave them for 15 seconds to make them more pliable—this little trick has saved countless quesadilla disasters.
  • Don't skip pressing the spinach dry and don't overload the filling or you'll end up with a delicious mess that falls apart instead of holding together beautifully.
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