Mediterranean Spinach & Feta Quesadillas
Ingredients (serves 2–3)
- 1½ cups baby spinach (roughly chopped)
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- 1 tbsp olive oil
- 4 medium flour tortillas (or whole wheat for a healthier option)
- ½ tsp dried oregano (optional, but recommended)
- Salt and black pepper to taste
- Optional add-ins: chopped olives, sun-dried tomatoes, or grilled chicken
Instructions
- Sauté the veggies
Heat olive oil in a pan over medium heat. Add the sliced red onion and cook for 2–3 minutes until softened. Add the spinach and cook until wilted (about 1–2 minutes). Season lightly with salt, pepper, and oregano. - Prepare the filling
Remove from heat and let cool slightly. Mix in the feta and mozzarella cheeses. - Assemble the quesadillas
Place a tortilla on a clean surface. Spread the filling evenly over half of it, then fold it over to form a half-moon. - Cook the quesadillas
Heat a skillet over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese is melted. - Slice & serve
Cut into wedges and serve warm.
Serving Ideas
- Serve with plain yogurt or garlic sauce
- Pair with a fresh cucumber-tomato salad
- Add a squeeze of lemon for a bright Mediterranean flavor
Tips
- Don’t overfill—this helps keep the quesadilla crisp
- Cook on medium heat so the cheese melts without burning the tortilla
- Try adding chili flakes if you like a bit of heat