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Mediterranean Quesadillas with Spinach, Feta & Red Onion

Crispy golden tortillas filled with a savory blend of wilted spinach, sautéed red onions, gooey mozzarella, and salty feta cheese. A quick, vegetarian lunch or dinner ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling & Assembly
  • 2 large flour tortillas burrito size
  • 2 cups fresh spinach packed
  • 0.5 cup red onion thinly sliced
  • 0.5 cup mozzarella cheese shredded
  • 0.33 cup feta cheese crumbled
  • 1 tbsp olive oil
  • 1 tbsp butter for frying
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 pinch salt and pepper to taste
Garnish
  • 1 tbsp fresh parsley chopped
  • 2 tbsp pickled red onions optional

Equipment

  • Non-stick skillet or griddle
  • Spatula
  • Chef's Knife
  • Cutting board

Method
 

  1. Heat olive oil in a skillet over medium heat. Add sliced red onions and sauté for 3-4 minutes until softened.
  2. Add fresh spinach, garlic powder, salt, and pepper to the pan. Cook until spinach is fully wilted and liquid has evaporated. Remove from heat.
  3. Lay tortillas flat. On one half of each tortilla, layer: mozzarella, spinach/onion mixture, feta cheese, and oregano. Top with a little more mozzarella.
  4. Fold the tortilla over to create a half-moon shape.
  5. Wipe the skillet clean. Melt butter over medium-low heat.
  6. Place quesadillas in the pan. Cook 3-4 minutes per side until golden brown and cheese is melted.
  7. Remove from pan, let rest for 1 minute, slice into triangles, garnish with parsley and pickled onions, and serve.

Notes

Ensure spinach is dry before assembling to prevent soggy tortillas.