Mediterranean Quesadillas with Spinach, Feta & Mozzarella (Print Version)
Mediterranean Quesadillas packed with fresh spinach, tangy feta, and melty mozzarella. A quick and flavorful meal for any day of the week.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian
# Ingredients:
→ The Golden Shells
01 -
8 (8-inch) whole wheat tortillas
02 -
2 tbsp extra virgin olive oil
→ Mediterranean Melty Core
03 -
5 oz fresh spinach, roughly chopped
04 -
1/2 cup crumbled feta cheese
05 -
1 cup shredded part-skim mozzarella cheese
06 -
1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
07 -
1/4 cup Kalamata olives, pitted and sliced
→ Aromatic Infusion
08 -
1/2 small red onion, finely diced
09 -
2 cloves garlic, minced
10 -
1 tsp dried oregano
11 -
1/4 tsp black pepper
12 -
Salt to taste
# Instructions:
01 -
Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1/2 small red onion and 2 cloves garlic; sauté for 2-3 minutes until softened. Stir in 5 oz fresh spinach and cook until just wilted, about 1-2 minutes. Remove from heat and transfer to a large bowl.
02 -
To the spinach mixture, add 1/2 cup crumbled feta cheese, 1 cup shredded part-skim mozzarella cheese, 1/4 cup sun-dried tomatoes, 1/4 cup Kalamata olives, 1 tsp dried oregano, 1/4 tsp black pepper, and salt to taste. Mix thoroughly to create the flavorful core for your Mediterranean Quesadillas with Spinach, Feta & Mozzarella.
03 -
Lay out 4 (8-inch) whole wheat tortillas on a clean surface. Evenly spread about 1/2 cup of the prepared filling mixture over one half of each tortilla, leaving a small border around the edges for sealing.
04 -
Fold the empty half of each tortilla over the filling to create a crescent shape. Gently press down along the edges to secure the filling inside. This prepares them for cooking into perfectly sealed Mediterranean Quesadillas with Spinach, Feta & Mozzarella.
05 -
Heat the remaining 1 tbsp extra virgin olive oil in the same skillet over medium heat. Carefully place 2 assembled quesadillas in the hot skillet. Cook for 3-4 minutes per side, until golden brown and the cheeses are melted and bubbly.
06 -
Remove the cooked quesadillas from the skillet and set aside on a cutting board. If needed, add a tiny bit more oil to the skillet. Repeat the cooking process with the remaining 2 assembled quesadillas until they are also golden and melted.
07 -
For the best Mediterranean Quesadillas with Spinach, Feta & Mozzarella, let them rest for a minute or two after cooking. Slice each quesadilla into 2 or 3 wedges. Serve warm and enjoy immediately.
# Notes:
01 -
For an extra crispy texture, you can lightly toast the whole wheat tortillas in a dry skillet for 30 seconds per side before adding the filling.
02 -
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or oven for best results.
03 -
Feel free to customize by adding other Mediterranean ingredients like chopped artichoke hearts, roasted red peppers, or a sprinkle of fresh dill.
04 -
These quesadillas are delicious on their own, or served with a side of Greek yogurt, tzatziki, or a simple green salad.
# Tools You'll Need:
01 -
Large skillet or griddle
02 -
Spatula
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 545 kcal
Total Fat: 27 g
Total Carbohydrate: 56 g
Protein: 21 g