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Mediterranean Quesadillas with Spinach served on a plate

Mediterranean Quesadillas

These Mediterranean quesadillas are quick, satisfying, and packed with flavors of melty mozzarella, salty feta, fresh spinach, and juicy tomato, all enveloped in a crisp tortilla.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mediterranean
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Quesadilla Filling
  • 1 cup fresh spinach, chopped (pack it slightly) Squeeze excess moisture before adding.
  • 1/2 cup shredded mozzarella cheese Grating your own mozzarella improves melt quality.
  • 1/2 cup crumbled feta cheese Gives a tangy lift.
  • 1 small tomato, diced (seeds removed for less moisture) Pat dry to prevent sogginess.
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon olive oil For pan-frying.
  • to taste black pepper
Quesadilla Base
  • 4 pieces flour tortillas Can substitute with whole-wheat or gluten-free if needed.

Method
 

Preparation
  1. In a mixing bowl, combine the mozzarella, feta, chopped spinach, diced tomato, thinly sliced red onion, and a pinch of black pepper. Stir until evenly mixed.
Assembling
  1. Lay one tortilla flat and place one-fourth of the filling on half of the tortilla. Fold the empty half over to cover the filling and press lightly to seal.
Cooking
  1. Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the surface.
  2. Place the folded tortilla in the skillet. Cook for about 3 to 4 minutes, until the underside is golden brown and the cheese begins to melt.
  3. Carefully flip the quesadilla and cook for another 3 to 4 minutes, until both sides are crispy and the cheese is fully melted.
  4. Remove from the skillet, let rest for a minute, then slice into wedges and serve warm.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 3g

Notes

Serve with tzatziki, Greek salad, or olives for a fuller meal. Leftovers can be stored in an airtight container for 3-4 days.

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