Mediterranean Spinach Feta Mozzarella Quesadillas Recipe
These Mediterranean Quesadillas are a delicious twist on the classic dish, combining whole wheat tortillas with a flavorful blend of sautéed spinach, feta, mozzarella, and red onion. Infused with garlic, oregano, and a hint of red pepper flakes, they make a perfect quick lunch or snack with a healthy Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Quesadilla Base
- 4 whole wheat tortillas
Filling
- 1 cup fresh spinach, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Cooking
- Cooking spray or additional olive oil for the pan
Instructions
- Heat olive oil and garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, releasing its aroma without burning.
- Cook spinach mixture: Add the roughly chopped spinach to the skillet. Cook for 2-3 minutes until wilted. Season with salt, pepper, and dried oregano, then stir in red pepper flakes if using. Remove the spinach mixture from the heat.
- Prepare tortillas and add filling: Lay out the whole wheat tortillas flat. On one half of each tortilla, evenly spread the sautéed spinach mixture.
- Add cheeses and onions: Top the spinach with crumbled feta cheese, shredded mozzarella cheese, and thinly sliced red onions, distributing evenly over the spinach mixture.
- Fold tortillas: Fold the other half of the tortilla over the filling to create a half-moon shape, pressing gently to seal.
- Heat skillet for cooking quesadillas: Heat a large non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or brush with olive oil to prevent sticking.
- Cook quesadillas: Place the folded quesadillas into the skillet. Cook each side for 2-3 minutes until the tortillas turn golden brown and the cheeses melt thoroughly.
- Cool and slice: Remove the quesadillas from the skillet and let them cool for about a minute. Using a sharp knife or pizza cutter, slice each quesadilla into wedges.
- Serve and enjoy: Serve the Mediterranean quesadillas warm, optionally accompanied by tzatziki sauce or a fresh side salad for a complete Mediterranean-inspired meal.
Notes
- Use whole wheat tortillas for added fiber and a healthier twist.
- Red pepper flakes are optional; add them for a mild kick of heat.
- You can substitute mozzarella with a low-moisture mozzarella to prevent excess liquid.
- Serve with tzatziki or hummus to emphasize Mediterranean flavors.
- Leftover quesadillas are great reheated in a skillet to regain crispiness.
Keywords: Mediterranean quesadilla, spinach feta quesadilla, whole wheat quesadilla, vegetarian quesadilla, quick lunch recipe, healthy quesadilla
