Mediterranean Savory Spinach Artichoke Quesadillas
These Mediterranean-inspired quesadillas bring together creamy spinach-artichoke dip flavors tucked inside crispy golden tortillas. The mix of tender spinach, tangy artichokes, and melty cheeses makes them perfect for a quick lunch, appetizer, or a light dinner. Ready in under 30 minutes, they’re a crowd-pleaser you can whip up with pantry staples.
Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Tortillas: 4 large flour tortillas
Vegetables:
2 cups fresh spinach (chopped or baby leaves)
1 cup canned artichoke hearts, drained and chopped
Dairy:
4 oz cream cheese, softened
2 tbsp sour cream
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Aromatics & Seasonings:
2 cloves garlic, minced
1 tbsp olive oil
Salt and black pepper, to taste
Red pepper flakes (optional, for heat)
Instructions
Prepare the filling:
Heat olive oil in a skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in spinach and cook until wilted (2–3 minutes).
Add chopped artichokes and cook another 2 minutes. Remove from heat.
Mix the creamy base:
In a bowl, combine softened cream cheese, sour cream, mozzarella, and Parmesan.
Stir in the spinach-artichoke mixture. Season with salt, black pepper, and red pepper flakes if using.
Assemble the quesadillas:
Spread the filling evenly over half of each tortilla, then fold over.
Cook the quesadillas:
Heat a skillet or griddle over medium heat.
Cook each quesadilla for 2–3 minutes per side, until golden brown and the cheese melts.
Serve:
Slice into wedges and serve warm. Optional: pair with a simple Greek yogurt dip or marinara sauce.
Tips & Variations
Make it lighter: Use Greek yogurt in place of sour cream, and reduced-fat cream cheese to cut down calories without losing creaminess.
Go extra cheesy: Add crumbled feta for a tangy, Mediterranean-style kick.
Boost the protein: Mix in cooked chicken, turkey, or even canned tuna for a heartier meal.
Add more veggies: Roasted red peppers, sun-dried tomatoes, or caramelized onions pair beautifully with spinach and artichokes.
Spice it up: Sprinkle chili flakes, harissa paste, or a drizzle of hot sauce into the filling.
Herbal upgrade: Fresh basil, oregano, or parsley stirred into the mixture will add freshness.
Crispier finish: Brush the outside of tortillas lightly with olive oil before cooking to achieve a golden, crunchy crust.
Dipping ideas: Serve with tzatziki, marinara, or even hummus for different Mediterranean-inspired flavors.
Vegan version: Use dairy-free cream cheese, sour cream, and mozzarella-style shreds to keep the creamy texture without dairy.
Meal prep tip: Make the spinach-artichoke filling ahead of time and refrigerate up to 3 days. Assemble and cook quesadillas fresh when ready to eat.
Q&A
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess water before adding to the filling so the quesadillas don’t get soggy.
Q: What’s the best tortilla to use?
A: Flour tortillas hold the filling best, but you can use whole wheat for extra fiber or gluten-free tortillas if needed.
Q: Can I bake these instead of pan-frying?
A: Absolutely. Assemble the quesadillas, place them on a baking sheet, and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway through.
Q: How do I reheat leftovers?
A: Reheat in a skillet or oven for crispiness. The microwave works, but tortillas may soften.
Q: Can I make the filling in advance?
A: Yes. The spinach-artichoke mixture can be refrigerated up to 3 days. Just assemble and cook when ready to serve.
Nutrition
(per serving, 1/4 of recipe)
Calories: ~280
Carbohydrates: 26g
Protein: 11g
Fat: 14g
Fiber: 3g
Sugar: 2g
Sodium: ~480mg
(Approximate values; actual numbers depend on tortilla size, cheese types, and add-ins.)
Conclusion
Mediterranean Savory Spinach Artichoke Quesadillas bring the rich, creamy flavors of a classic spinach-artichoke dip into a warm, crispy tortilla. They’re versatile enough for a quick lunch, a party appetizer, or a satisfying meatless dinner. With simple swaps like whole wheat tortillas or Greek yogurt, you can easily make them lighter and healthier. Pair them with dips like tzatziki or marinara for an extra Mediterranean touch. Easy, comforting, and full of flavor, these quesadillas are a recipe you’ll want to keep on repeat.