Mediterranean quesadillas with spinach feta mozzarella and red onion

 

Mediterranean quesadillas with spinach feta mozzarella and red onion

Ingredients

For the Filling:

1½ cups baby spinach (roughly chopped)

½ small red onion, thinly sliced

½ cup crumbled feta cheese

¾ cup shredded mozzarella cheese (or a mix of mozzarella + provolone)

1 tbsp olive oil

½ tsp dried oregano or Italian herbs

Pinch of black pepper

Optional: 1 tbsp chopped sun-dried tomatoes or olives for extra Mediterranean flavor

For the Quesadillas:

4 medium flour or whole wheat tortillas (8-inch)

1 tbsp olive oil

For Serving (optional):

Greek yogurt or tzatziki sauce

Fresh lemon wedges

Fresh parsley or basil, chopped

Instructions

1. Prepare the Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add sliced red onion and sauté for 2–3 minutes until slightly softened.

3. Add spinach and cook for 1 minute, just until wilted.

4. Remove from heat and stir in feta, mozzarella, oregano, and pepper.

5. Mix well — the warm veggies will start to soften the cheeses slightly.

2. Assemble the Quesadillas

1. Place one tortilla on a flat surface.

2. Spread half of the filling evenly over it, leaving a small border around the edges.

3. Top with another tortilla to form a sandwich.

4. Repeat with remaining ingredients to make the second quesadilla.

3. Cook the Quesadillas

1. Heat a nonstick pan or skillet over medium heat and brush lightly with olive oil .

2. Place a quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp.

3. Remove and let rest for a minute before cutting into wedges.

4. Repeat with the second quesadilla.

4. Serve

Slice into triangles and serve warm with a dollop of Greek yogurt or tzatziki.

Garnish with fresh herbs and a squeeze of lemon juice for extra brightness.