Mediterranean Spinach and Cheese Quesadillas

Table of Contents

These crispy, cheesy quesadillas are packed with Mediterranean flavors like sautéed spinach, sun-dried tomatoes, briny olives, fresh dill, and gooey melted cheese. Perfect as a quick lunch, light dinner, or appetizer, they pair wonderfully with a side of tzatziki or your favorite yogurt-based dip. Easy to customize and ready in minutes!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2-3

Ingredients:

4 medium flour tortillas

2 cups fresh spinach (or baby spinach), roughly chopped

1 cup shredded mozzarella or provolone cheese (or a mix)

1/4 cup crumbled feta cheese (optional, for a tangy kick)

1/4 cup sun-dried tomatoes, chopped

1/4 cup kalamata olives, sliced

2 tablespoons fresh dill, chopped (plus more for garnish)

1 tablespoon olive oil

Salt and pepper, to taste

Optional: Tzatziki or plain Greek yogurt for dipping

Instructions:

Sauté the Spinach:

In a skillet over medium heat, heat olive oil. Add the chopped spinach and cook for 2–3 minutes until wilted. Season lightly with salt and pepper. Remove from heat.

Assemble the Quesadillas:

Lay out tortillas. On one half of each tortilla, layer shredded cheese, sautéed spinach, sun-dried tomatoes, olives, fresh dill, and feta (if using). Fold the tortilla in half.

Cook:

Heat a clean, lightly oiled skillet or griddle over medium heat. Place quesadillas in the pan (work in batches if needed) and cook for 2–3 minutes on each side or until golden brown and the cheese is melted.

Serve:

Slice into wedges and serve hot with tzatziki or your favorite dipping sauce. Garnish with extra dill if desired.

Tips:

Use low moisture cheese like mozzarella or provolone to prevent sogginess.

Don’t overfill the quesadillas—too much filling can make them hard to flip and cook evenly.

Preheat your skillet before cooking to get that perfect golden crisp on the tortillas.

Use a weight (like another pan or a spatula) to press the quesadillas slightly while cooking to ensure even browning and melty filling.

Variations:

Add Protein: Include shredded rotisserie chicken, grilled shrimp, or chickpeas for extra protein.

Make it Vegan: Use dairy-free cheese and plant-based yogurt for dipping; skip feta or use vegan feta.

Try Different Greens: Swap spinach with kale, arugula, or Swiss chard for a different flavor profile.

Spicy Twist: Add sliced jalapeños or a pinch of crushed red pepper flakes.

Cheese Combo: Mix mozzarella with a bit of sharp cheddar, gouda, or even halloumi for a richer flavor.

Tortilla Swap: Use whole wheat, spinach, or gluten-free tortillas depending on dietary needs.

Q&A:

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate uncooked quesadillas for up to 24 hours. Cook just before serving for the best texture.

Q: Can I freeze them?
A: Yes. Cook the quesadillas, let them cool completely, and freeze in an airtight container for up to 2 months. Reheat in a skillet or oven—avoid microwaving to maintain crispness.

Q: What dip goes best with these?
A: Tzatziki is the top choice! Hummus, garlic yogurt sauce, or a drizzle of balsamic glaze also work wonderfully.

Nutrition (per serving, approx. 2 wedges):

Calories: 290
Protein: 10g
Fat: 17g
Carbs: 24g
Fiber: 3g
Sugar: 3g
Calcium: ~200mg

(Note: Nutrition values may vary based on ingredients used)

Conclusion:

These Mediterranean Spinach and Cheese Quesadillas are a perfect fusion of comfort and flavor—crisped to perfection with gooey cheese, herby greens, and bold Mediterranean notes. Whether you’re serving them as a light dinner, quick lunch, or crowd-pleasing appetizer, they’re simple, customizable, and irresistibly satisfying.