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