Mediterranean Quesadillas With Spinach And Feta – Fast, Flavorful, And Weeknight Easy

Ingredients

• 4 large flour tortillas (8–10 inches)
• 2 cups fresh baby spinach, roughly chopped
• 1 tablespoon olive oil, plus more for the pan
• 2 cloves garlic, minced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved (patted dry)
• 1/3 cup Kalamata olives, sliced
• 1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1 cup shredded low-moisture mozzarella
• 3/4 cup crumbled feta
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Optional dips: tzatziki, hummus, or a quick yogurt-garlic sauce

Instructions

1. 1

   Prep the filling: Warm 1 tablespoon olive oil in a skillet over medium heat. Add red onion and sauté 2–3 minutes until softened. Stir in garlic for 30 seconds.

2. 2

   Wilt the greens: Add spinach with a pinch of salt and pepper. Cook 1–2 minutes until wilted. Transfer to a bowl and let excess moisture evaporate for a minute.

3. 3

   Build the mix: Stir in cherry tomatoes, sun-dried tomatoes, olives, oregano, and red pepper flakes. Taste and adjust seasoning.

4. 4

   Assemble: Place a tortilla on a board. Sprinkle 1/4 cup mozzarella on one half, add a generous scoop of the spinach mixture, then 3–4 tablespoons feta. Top with another light sprinkle of mozzarella (it glues the tortilla). Fold the tortilla closed. Repeat with the rest.

5. 5

   Cook: Heat a thin film of olive oil in a nonstick skillet over medium to medium-low. Cook each folded quesadilla 2–3 minutes per side, pressing gently, until golden and the cheese melts.

6. 6

   Finish and serve: Let rest 1 minute, then slice. Serve with lemon wedges, tzatziki, or hummus.