Name: Mediterranean Quesadillas with Spinach, Feta, and Mozzarella Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 1 cup fresh spinach, chopped; 1/2 cup shredded mozzarella cheese; 1/2 cup crumbled feta cheese; 1 small tomato, diced; 1/4 cup red onion, thinly sliced; Black pepper, to taste; 4 flour tortillas; 1 tablespoon olive oil

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Introduction

These Mediterranean quesadillas bring together fresh spinach, tangy feta, creamy mozzarella, and a hint of red onion for a flavorful twist on a classic favorite. Easy to make and perfect for a quick lunch or light dinner, they promise crispy, cheesy satisfaction in every bite.

A stack of four triangular quesadilla pieces is placed on a white plate over a white marbled surface. Each quesadilla is made of two browned, slightly crispy flour tortillas with a golden-brown texture and some darker char spots. Inside the quesadilla, there is a soft white cheese layer, cooked spinach with a dark green, leafy look, and caramelized onions with a light golden color. On top of the quesadillas, there is a fresh, colorful mixture of chopped red tomatoes, purple onions, and green cilantro leaves, adding a bright and fresh contrast to the warm, cooked layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 flour tortillas
1 cup fresh spinach, chopped
1/2 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1 small tomato, diced
1/4 cup red onion, thinly sliced
1 tablespoon olive oil
Black pepper, to taste

Instructions

Step 1: In a mixing bowl, combine the mozzarella cheese, feta cheese, chopped spinach, diced tomato, thinly sliced red onion, and black pepper. Stir until well mixed.
Step 2: Lay one tortilla flat and spread one-fourth of the filling mixture over half of the tortilla. Fold the other half over the filling to create a half-moon shape.
Step 3: Heat a non-stick skillet over medium heat and add the olive oil.
Step 4: Place the folded tortilla in the skillet and cook for about 3 to 4 minutes until the bottom is golden brown and crispy.
Step 5: Carefully flip the quesadilla and cook the other side for another 3 to 4 minutes until crispy and the cheese has melted.
Step 6: Remove from heat, slice into wedges, and serve warm.

Tips & Variations

For extra flavor, add a sprinkle of dried oregano or a dash of crushed red pepper flakes to the filling.
Swap flour tortillas for whole wheat or spinach tortillas for a healthier option.
Add grilled chicken or cooked chickpeas for additional protein.
Use fresh mozzarella instead of shredded for a creamier texture.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side to maintain their crispiness, or microwave briefly if short on time.

How to Serve

The image shows four folded quesadilla pieces stacked on a wooden board, each quesadilla made with golden-browned tortillas that have slight crisp textures from toasting. Inside, there are at least two layers, with melted white cheese and dark green spinach leaves visible. On top of the quesadillas, scattered small pieces of bright red tomato, finely chopped purple onion, and fresh green herbs add color and freshness. Small crumbles of white cheese are also sprinkled across the quesadilla surfaces and around the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling up to one day ahead and keep it refrigerated. Assemble and cook the quesadillas just before serving for best texture.

What can I use instead of red onion?

If you prefer a milder flavor, substitute red onion with thinly sliced green onions or skip the onion altogether.