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Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

A delicious culinary fusion combining the crispy, melty comfort of a classic quesadilla with the vibrant, fresh flavors of spinach, feta, and Mediterranean aromatics.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 quesadillas
Course: Appetizer, Lunch, Main Course
Cuisine: Mediterranean, Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • 1 tbsp olive oil
  • 0.5 medium red onion thinly sliced
  • 2 cloves garlic minced
  • 5 cups fresh baby spinach washed and dried
  • 0.5 tsp dried oregano
  • 1 pinch salt and pepper to taste
Quesadilla Assembly
  • 4 large flour tortillas 10-inch size
  • 1.5 cups shredded mozzarella cheese
  • 0.75 cup feta cheese crumbled
  • 1 tbsp olive oil or butter for cooking the quesadillas
  • Fresh diced tomatoes and herbs for garnish

Equipment

  • Large skillet
  • Cutting board
  • Spatula

Method
 

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté sliced red onion for 3-4 minutes until softened.
  2. Add minced garlic and oregano; cook for 30 seconds. Add fresh spinach in batches, tossing until completely wilted. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Lay a flour tortilla flat. Spread a layer of mozzarella cheese on one half of the tortilla.
  4. Top the mozzarella evenly with the cooked spinach mixture, then sprinkle with crumbled feta cheese.
  5. Add a final light sprinkle of mozzarella on top of the feta, then fold the empty half of the tortilla over to create a half-moon.
  6. Heat a wiped-clean skillet over medium-low heat. Brush lightly with oil or butter. Cook the folded quesadilla for 3-4 minutes until the bottom is golden brown.
  7. Carefully flip and cook for another 2-3 minutes until the second side is golden and all cheese is melted.
  8. Remove from heat, let rest for 1 minute, cut into wedges, and serve topped with fresh diced tomatoes, red onions, and herbs.

Notes

Cook on medium-low heat to ensure the cheese melts completely before the tortilla burns. Serve with tzatziki sauce instead of sour cream for an authentic Mediterranean touch.