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Introduction:
If you're craving something that fuses bold Mediterranean flavors with the cheesy, comforting bite of a quesadilla, you're in for a treat. These Mediterranean Spinach Quesadillas bring together the heartiness of spinach, the zest of sun-dried tomatoes, creamy feta, and the perfect crisp of a golden tortilla. It’s an easy, quick meal idea packed with nutrients, color, and serious flavor—perfect for lunch, dinner, or even a party appetizer.
Ingredients:
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella or provolone
1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)
1/4 cup kalamata olives, sliced
1/4 small red onion, finely diced
2 tablespoons olive oil (plus extra for cooking)
1/2 teaspoon dried oregano
Salt and pepper, to taste
4 large flour tortillas
Directions:
Sauté the filling:
Heat 2 tablespoons olive oil in a pan over medium heat. Add the red onion and cook for 2–3 minutes until softened. Stir in the spinach and cook until wilted, about 2 more minutes. Season with oregano, salt, and pepper. Remove from heat.
Assemble the quesadillas:
On half of each tortilla, layer the spinach mixture, sun-dried tomatoes, olives, feta, and mozzarella. Fold the tortilla over to create a half-moon shape.
Cook the quesadillas:
Wipe out the skillet and lightly oil it. Place one or two quesadillas in the pan and cook over medium heat until golden brown and crisp, about 2–3 minutes per side. Repeat with remaining quesadillas.
Slice and serve:
Let quesadillas rest for a minute before cutting into wedges. Serve warm with a side of tzatziki or Greek yogurt if desired.
Serving and Storage Tips:
Serving: These quesadillas are best enjoyed fresh off the skillet while the cheese is melty and the tortilla is crisp. Serve with a side salad or a dip like hummus or tzatziki.
Storage: Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to keep them crisp.
Freezing: While you can freeze them, note that feta’s texture may change slightly. If freezing, wrap tightly in foil and store in a freezer bag for up to 1 month.
Variations:
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