Mediterranean Spinach Feta Quesadillas (Printable)

Golden crisp quesadillas filled with spinach, feta, mozzarella, and herbs for a flavorful Mediterranean dish.

# What You Need:

→ Vegetables

01 - 6 cups fresh spinach, roughly chopped
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh basil or parsley, chopped

→ Dairy

05 - 1 cup feta cheese, crumbled
06 - 1 cup mozzarella cheese, shredded

→ Base

07 - 4 large flour tortillas, 8-10 inch

→ Pantry

08 - 1 tablespoon olive oil or unsalted butter for cooking
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring constantly, until just wilted, approximately 2-3 minutes. Season with salt and pepper. Transfer to a colander and press out excess moisture.
02 - In a mixing bowl, combine crumbled feta cheese, shredded mozzarella cheese, thinly sliced red onion, dried oregano, and fresh basil or parsley. Add the cooled cooked spinach and mix thoroughly until evenly distributed.
03 - Lay a tortilla flat on a work surface. Spread one-quarter of the filling evenly over half of the tortilla, leaving a small border around the edges. Fold the tortilla in half to form a half-moon shape. Repeat procedure with remaining three tortillas and remaining filling.
04 - Wipe out the skillet and return to medium heat. Add a small amount of olive oil or butter. Place assembled quesadillas in the skillet and cook 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is completely melted.
05 - Remove quesadillas from heat and let rest for 1 minute. Slice each quesadilla into wedges using a knife. Garnish with additional fresh basil or parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • They come together in about 25 minutes, making them perfect for those nights when you're hungry but not interested in complicated cooking.
  • The combination of crispy exterior and creamy, tangy filling feels indulgent without requiring any meat or special techniques.
  • Leftovers actually taste great reheated, which means you can prep ahead and have lunch sorted for the next day.
02 -
  • Pressing the spinach dry after cooking is non-negotiable—I learned this the hard way when my first attempt turned into a soggy mess, and now I treat that step like it's just as important as cooking the spinach itself.
  • The filling can be made several hours ahead and stored in the fridge, which means you can prep for dinner in the morning and just assemble and cook when you're hungry.
03 -
  • Cook your quesadillas on medium rather than medium-high heat so the tortillas brown evenly and the cheese inside has time to actually melt before the outside burns.
  • If your filling seems wet even after pressing the spinach, place it in a fine-mesh strainer lined with cheesecloth and let it sit in the fridge for an hour—this eliminates any remaining moisture that could make your quesadillas soggy.
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