Mediterranean Spinach, Feta, and Mozzarella Quesadillas Recipe

Introduction

These Mediterranean quesadillas combine fresh spinach, creamy feta, gooey mozzarella, and a hint of red onion for a delicious twist on a classic favorite. Perfect for a quick lunch or light dinner, they offer a satisfying blend of flavors and textures.

Ingredients

• 4 flour tortillas (whole wheat or gluten-free optional)
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/2 cup cherry tomatoes, halved or quartered
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley or basil, finely chopped
• Optional: salsa or tzatziki sauce for serving

Instructions

1. Step 1: Wash the spinach thoroughly. Roughly chop if leaves are large. Slice cherry tomatoes and thinly slice red onion. Crumble the feta and shred the mozzarella.
2. Step 2: Heat a small pan over medium heat and add a drizzle of olive oil. Cook the spinach for 2-3 minutes until wilted. Remove from heat.
3. Step 3: Lay one tortilla flat on a clean surface. On half of it, layer mozzarella, then feta cheese. Add the wilted spinach, red onion, and cherry tomatoes. Sprinkle with fresh herbs.
4. Step 4: Fold the tortilla over to create a half-moon shape.
5. Step 5: Heat a large skillet over medium-high heat. Lightly brush both sides of the quesadilla with olive oil. Cook for 3-4 minutes on each side until golden and crispy and the cheese has melted.
6. Step 6: Remove from skillet, cut into wedges, and serve immediately with salsa or tzatziki if desired. Optionally garnish with extra fresh herbs.

Tips & Variations

• For extra flavor, add a pinch of dried oregano or a sprinkle of chili flakes inside the quesadilla before cooking.
• Swap baby spinach with kale or arugula for a different leafy green twist.
• Try adding sliced olives or roasted red peppers for more Mediterranean flair.
• Use a non-stick skillet to prevent sticking and keep your quesadilla crispier.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or microwave briefly if in a hurry. Avoid reheating in the oven directly to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute mozzarella with provolone or Monterey Jack for similar melting qualities. Feta is key for the Mediterranean flavor but can be swapped with goat cheese if preferred.

Can I prepare these quesadillas ahead of time?

You can assemble them ahead but best to cook just before serving to keep the tortillas crispy and the cheese perfectly melted.

Mediterranean Spinach, Feta, and Mozzarella Quesadillas Recipe

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Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion combine fresh and flavorful ingredients wrapped in a crispy tortilla. This easy-to-make dish features a creamy and tangy blend of feta and mozzarella cheeses paired with sautéed spinach, sweet cherry tomatoes, and crisp red onions, all enhanced by fresh herbs and olive oil. Perfect as a quick lunch, snack, or light dinner, these quesadillas deliver a satisfying Mediterranean twist on a classic favorite.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings (1 quesadilla each) 1x
• Category: Lunch
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortillas

• 4 flour tortillas (whole wheat or gluten-free optional)

Vegetables

• 2 cups fresh spinach, washed and chopped if leaves are large
• 1/2 cup cherry tomatoes, halved or quartered
• 1/4 cup red onion, thinly sliced

Cheeses

• 1/2 cup feta cheese, crumbled
• 1/2 cup mozzarella cheese, shredded

Additional Ingredients

• 2 tablespoons olive oil, plus extra for brushing
• 2 tablespoons fresh parsley or basil, finely chopped
• Optional: salsa or tzatziki sauce for serving

Instructions

1. Prepare Your Ingredients: Wash the spinach thoroughly. Roughly chop if using larger leaves. Halve or quarter the cherry tomatoes based on size preference. Thinly slice the red onion. Crumble the feta cheese and shred the mozzarella cheese for easier melting.
2. Cook the Spinach: Heat a small pan over medium heat and add a drizzle of olive oil. Once hot, add the spinach and cook for 2-3 minutes until wilted, being careful not to overcook so it retains its texture and color.
3. Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Evenly layer mozzarella cheese on one half, then add crumbled feta cheese. Spread the wilted spinach over the cheese, then scatter sliced red onion and cherry tomatoes. Sprinkle with chopped fresh parsley or basil. Fold the tortilla over to form a half-moon shape.
4. Cook the Quesadillas: Heat a large skillet over medium-high heat. Lightly brush both sides of the assembled quesadilla with olive oil to promote crisping. Place in the skillet and cook for 3-4 minutes on each side until the tortilla is golden brown, crispy, and the cheese is fully melted.
5. Serve and Enjoy: Remove the quesadilla from the skillet and cut into wedges. Serve immediately with salsa or tzatziki sauce on the side. Optionally, garnish with extra chopped parsley or basil for freshness.

Notes

• You can substitute flour tortillas with whole wheat or gluten-free versions based on dietary preferences.
• For extra flavor, add a pinch of dried oregano or a squeeze of lemon juice to the spinach while cooking.
• If you prefer, you can add other Mediterranean ingredients like olives or sun-dried tomatoes for variety.
• Cook the quesadillas on medium-high heat to ensure a crispy exterior without burning.
• Serve warm to enjoy the cheese melty texture and fresh flavors at their best.

Keywords: Mediterranean quesadilla, spinach quesadilla, feta cheese, mozzarella, red onion, quick lunch, vegetarian recipe, easy quesadilla, healthy snack