These Mediterranean quesadillas bring a delicious fusion of flavors to the table, blending the creamy tang of feta with the mild meltiness of mozzarella, the earthiness of spinach, and the sweet bite of red onion. Tucked into a crispy tortilla, they make for a perfect lunch, snack, or light dinner.
Why You’ll Love This Recipe
I love how quick and satisfying this recipe is. The flavor combination is fresh yet comforting, and it’s incredibly easy to put together with just a handful of ingredients. It’s also vegetarian-friendly, great for meal prep, and customizable to whatever I have on hand. Whether I need a quick weeknight dinner or a party appetizer, these quesadillas always come through.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large flour tortillas
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
1 tablespoon olive oil (for cooking)
Optional: salt and pepper to taste
Directions
I start by heating a large skillet over medium heat and add a drizzle of olive oil.
Then I sauté the red onion for about 2–3 minutes until slightly softened.
I add the chopped spinach and cook until just wilted, about 2 minutes more. I season lightly with salt and pepper.
I remove the spinach-onion mixture from the pan and wipe it clean if needed.
Next, I lay a tortilla flat and spread half of the spinach mixture over one side. I sprinkle feta and mozzarella evenly on top.
I fold the tortilla in half and place it in the skillet over medium heat.
I cook each quesadilla for 2–3 minutes per side until golden and the cheese is melted.
I remove it from the pan, let it cool slightly, then slice and serve warm.
Servings and timing
This recipe makes 2 large quesadillas (4 halves each), perfect for 2 to 3 servings. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
I sometimes add sun-dried tomatoes or olives for a briny, Mediterranean kick.
If I want more protein, I add grilled chicken strips or chickpeas.
Swapping mozzarella with provolone or goat cheese gives it a unique twist.
I’ve used whole wheat or gluten-free tortillas with great results.
Storage/Reheating
I store leftover quesadilla slices in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat for the best texture—just a couple of minutes on each side does the trick. The microwave works too, but I lose a bit of the crispness that way.
FAQs
Can I make these quesadillas ahead of time?
Yes, I often prep the filling ahead and store it in the fridge. When I’m ready to eat, I just assemble and cook the quesadillas fresh for the best texture.
Can I use frozen spinach instead of fresh?
Absolutely. I thaw and drain frozen spinach thoroughly before adding it to the pan. It works great in a pinch.
What sauces go well with Mediterranean quesadillas?
I love serving them with tzatziki, hummus, or even a garlicky yogurt dip. They pair beautifully with anything creamy and tangy.
Can I bake these instead of pan-frying?
Yes, I sometimes bake them at 400°F (200°C) for about 10–12 minutes, flipping halfway through, especially when making several at once.
Are these quesadillas good for kids?
Definitely. I usually go lighter on the onion or chop it finer when serving these to kids, but the cheesy goodness and mild flavors are usually a hit.
Conclusion
These Mediterranean quesadillas with spinach, feta, mozzarella, and red onion are my go-to when I want something fast, flavorful, and satisfying. They bring bold flavor in every bite with minimal effort and are perfect for customizing to what I have in the kitchen.
These Mediterranean quesadillas are a quick and flavorful fusion of creamy feta, melty mozzarella, fresh spinach, and red onion, all folded into crispy tortillas. Perfect for lunch, a light dinner, or a savory snack.
Ingredients
4 large flour tortillas
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
1 tablespoon olive oil (for cooking)
Optional: salt and pepper to taste
Instructions
Heat a large skillet over medium heat and add olive oil.
Sauté red onion for 2–3 minutes until slightly softened.
Add chopped spinach and cook for about 2 minutes until wilted. Season with salt and pepper.
Remove spinach-onion mixture from pan and wipe clean if needed.
Lay a tortilla flat and spread half the spinach mixture over one side. Sprinkle feta and mozzarella on top.
Fold the tortilla in half and place in skillet over medium heat.
Cook for 2–3 minutes per side until golden brown and cheese is melted.
Remove from pan, let cool slightly, then slice and serve warm.
Notes
Great with additions like sun-dried tomatoes or olives for extra flavor.
Use whole wheat or gluten-free tortillas for dietary preferences.
To reheat, use a skillet for best texture; microwave works in a pinch.
Frozen spinach can be substituted—just thaw and drain well.
For extra protein, add grilled chicken or chickpeas.
