Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe

Introduction

These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion offer a delicious and healthy twist on the classic quesadilla. Quick to prepare and full of savory flavors, they make a perfect lunch or dinner option that’s both satisfying and easy to customize.

Ingredients

• 4 flour tortillas
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 small tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

Instructions

1. Step 1: In a mixing bowl, combine mozzarella, feta, spinach, diced tomato, red onion, and black pepper. Stir until well mixed.
2. Step 2: Lay one tortilla flat on a clean surface. Place one-fourth of the filling mixture onto half of the tortilla, then fold it over to cover the filling completely.
3. Step 3: Heat a non-stick skillet over medium heat and add the olive oil. When hot, carefully place the folded tortilla in the pan.
4. Step 4: Cook for 3-4 minutes on one side, pressing gently with a spatula to ensure even melting and browning.
5. Step 5: Flip the quesadilla and cook for another 3-4 minutes until both sides are golden brown and crispy.
6. Step 6: Remove from heat, let cool slightly, then slice into wedges and serve warm.

Tips & Variations

• Use fresh spinach and quality cheese for the best flavor.
• Avoid overfilling tortillas to make flipping and cooking easier.
• Try goat cheese or provolone instead of feta for a different taste.
• Swap to vegan cheese and plant-based tortillas to make it vegan-friendly.
• Serve with tzatziki or salsa verde for extra flavor.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking to prevent sticking. To freeze, wrap each quesadilla in plastic wrap and place in a freezer-safe bag; they can be frozen for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes, in the microwave for 1-2 minutes, or on the stovetop over medium heat for 3-4 minutes per side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas vegan?

Yes! Substitute dairy cheeses with vegan cheese options and use plant-based tortillas for a vegan version.

How do I customize Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion?

You can add other vegetables like bell peppers or mushrooms, and experiment with different cheeses to suit your taste and dietary preferences.

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion offer a fresh and flavorful twist on the classic quesadilla. Ready in just 15 minutes, this easy-to-make dish combines nutrient-packed spinach and a blend of creamy cheeses for a delightful meal that’s perfect for lunch, dinner, or entertaining. The quesadillas are cooked to crispy golden perfection in a non-stick skillet and pair wonderfully with a variety of Mediterranean-inspired sides and dips. Versatile and customizable, they can be adapted to vegan or gluten-free diets without losing their delicious Mediterranean flair.

• Author: Mick
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Category: Lunch/Dinner
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quesadilla Ingredients

• 4 flour tortillas
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 small tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

Instructions

1. Prepare the Filling: In a mixing bowl, combine 1/2 cup shredded mozzarella, 1/2 cup crumbled feta, 1 cup chopped fresh spinach, 1 small diced tomato, 1/4 cup thinly sliced red onion, and 1/4 teaspoon black pepper. Stir well to evenly mix all ingredients.
2. Assemble the Quesadilla: Lay one flour tortilla flat on a clean surface. Spread one-fourth of the filling mixture over half of the tortilla. Fold the tortilla over to cover the filling completely, forming a half-moon shape.
3. Cook the Quesadilla: Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once heated, carefully place the folded tortilla in the skillet. Cook for about 3-4 minutes on one side, pressing gently with a spatula to help the cheese melt evenly and create a golden crust.
4. Flip and Finish Cooking: Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes until it is also golden brown and crispy.
5. Serve: Remove the cooked quesadilla from the skillet and let cool slightly. Slice into wedges and serve warm with your favorite dipping sauces or salads.

Notes

• Use fresh, high-quality spinach and cheeses to enhance flavor.
• Do not overfill the tortillas to prevent spilling and ensure easy flipping.
• Maintain medium heat during cooking for even melting and crispiness without burning.
• Try different cheeses such as goat cheese or provolone for flavor variations.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
• Reheat gently in the oven or on the stovetop to retain crispiness.

Keywords: Mediterranean quesadilla, spinach quesadilla, feta cheese recipe, mozzarella quesadilla, easy lunch recipe, vegetarian quesadilla, quick Mediterranean meal