Spinach & Feta Mediterranean Quesadillas

A bold culinary crossover: crispy, melty flour tortillas filled with sautéed spinach, red onion, and tangy feta cheese, held together by a rich mozzarella base. Ready in under 20 minutes, this vegetarian quesadilla is packed with protein and vitamins.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 quesadillas

Course: Dinner, Lunch, Quick Meal

Cuisine: Fusion, Mediterranean, Vegetarian

Calories: 395

Ingredients Equipment Method Notes

Ingredients

Quesadilla Base

4 large flour tortillas burrito size
2 cups shredded mozzarella cheese

Mediterranean Filling

1 cup crumbled feta cheese premium Greek
3 cups fresh baby spinach or large leaves
0.5 red onion diced
1 tbsp olive oil for cooking
1 pinch salt and freshly ground pepper

Garnish

1 cup fresh pico de gallo see notes for quick recipe
1 lime cut into wedges

Equipment

Large skillet (preferable cast iron)
Heavy spatula
Cutting board and sharp knife/pizza cutter

Method

Sauté the diced red onion and fresh baby spinach in a pan until fully wilted. Squeeze out all excess moisture from the spinach.
Spread 1/2 cup of shredded mozzarella cheese evenly over the entire surface of one large flour tortilla.
On one half of the tortilla, add one-quarter of your sautéed spinach mixture. Crumble 1/4 cup of the feta cheese evenly over the spinach.
Fold the empty half of the tortilla over the filling and press down firmly with a spatula.
Cook in a dry skillet over medium-low heat for 3-4 minutes per side until the tortilla is golden and crispy and all the cheese is melted.
Slice carefully with a sharp knife or pizza cutter.
Garnish generously with fresh pico de gallo, as seen in image_3.png, and serve immediately with a fresh lime wedge.

Notes

Store leftover sautéed spinach and pico de gallo for quick future assembly. Reheat cooked quesadillas only in a dry skillet, not the microwave. See article for tips on getting the ultimate crispy texture.