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Crispy Mediterranean quesadillas sliced into wedges on a wooden board served with tzatziki dipping sauce

Mediterranean Quesadillas with Spinach, Feta, and Mozzarella

Crispy, cheesy Mediterranean quesadillas packed with fresh spinach, crumbled feta, melty mozzarella, diced tomato, and red onion. Ready in 15 minutes and perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 flour tortillas fresh and pliable; stale tortillas crack when folded
  • 1 cup fresh spinach chopped; baby spinach preferred for mild flavor
  • 1/2 cup shredded mozzarella cheese whole-milk mozzarella recommended for best melt
  • 1/2 cup crumbled feta cheese crumble from a block for better texture than pre-crumbled
  • 1 small tomato diced; remove seeds to prevent watery filling
  • 1/4 cup red onion thinly sliced; soak in cold water 5 minutes to reduce sharpness
  • 1 tbsp olive oil for cooking
  • black pepper to taste

Equipment

  • Non-stick skillet
  • Medium mixing bowl
  • Spatula
  • Knife and cutting board

Method
 

  1. In a medium mixing bowl, combine the mozzarella, feta, chopped spinach, diced tomato, red onion, and black pepper. Stir until evenly distributed.
  2. Lay one flour tortilla flat on a clean surface. Spoon one-fourth of the filling onto one half only. Do not overfill. Fold the empty half over the filling to close.
  3. Heat a non-stick skillet over medium heat. Add the olive oil and let it warm for about 30 seconds until it shimmers. Do not use a cold pan.
  4. Place the filled tortilla in the skillet. Cook for 3 to 4 minutes until the bottom is deep golden brown and the cheese starts to melt. Press gently with a spatula once or twice.
  5. Flip carefully and cook for another 3 to 4 minutes until the second side is equally golden and crispy. Lower heat slightly if the tortilla browns before the cheese fully melts.
  6. Slide onto a cutting board and rest for one minute before slicing into wedges. Repeat with remaining tortillas and filling.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days with parchment between layers. Reheat in a dry skillet over medium heat for best crispiness. Freeze individual wedges wrapped in plastic wrap for up to 2 months. Use gluten-free tortillas for a gluten-free version. Use plant-based cheese for a vegan option.