Go Back
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

Mediterranean Quesadillas

A quick, flavorful, and satisfying meal perfect for a weeknight dinner, ready in under 20 minutes. These Mediterranean Quesadillas feature a vibrant mix of salty feta, gooey mozzarella, fresh spinach, and sharp red onion, creating a wholesome and delicious dish. The recipe is simple, adaptable, and a great way to use up leftover fresh ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 medium-sized (about 8-inch) flour tortillas
  • 1 cup, chopped fresh spinach
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 1 small tomato, diced
  • 1/4 cup, thinly sliced red onion
  • 1 tablespoon olive oil
  • A pinch of black pepper, to taste

Equipment

  • medium-sized mixing bowl
  • Non-stick skillet or frying pan
  • Spatula
  • Cutting board

Method
 

Instructions
  1. Prepare the Filling: In a medium-sized mixing bowl, combine the shredded mozzarella, crumbled feta, chopped fresh spinach, diced tomato, and thinly sliced red onion. Add a pinch of black pepper and gently toss everything together until it's well combined.
  2. Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Spoon about one-fourth of the cheese and vegetable mixture onto one half of the tortilla, leaving a small border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape. Gently press it down. Repeat with the remaining tortillas and filling.
  3. Heat the Skillet: Place a non-stick skillet or frying pan over medium heat. Once the pan is warm, add the olive oil and let it heat up for about 30 seconds.
  4. Cook the First Side: Carefully place one of the folded quesadillas into the hot skillet. Let it cook for 3-4 minutes, or until the bottom is a beautiful golden brown and crispy.
  5. Flip and Finish: Using a spatula, carefully flip the quesadilla over. Cook the other side for another 3-4 minutes until it’s equally golden brown and the cheese inside is completely melted and gooey.
  6. Serve and Enjoy: Remove the finished quesadilla from the skillet and place it on a cutting board. Let it rest for a minute before slicing it into wedges. Serve immediately while it's warm and crispy.

Notes

To prevent soggy quesadillas, ensure all vegetables, especially spinach, are thoroughly dried. De-seeding tomatoes also helps reduce moisture. Use freshly shredded mozzarella for the best melt. Cook on medium heat to allow the cheese to melt completely while the tortilla gets crispy without burning. Serve immediately for the best texture.