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recipe image of a top down mise en place shot showing fresh spinach feta cheese mozzarella cheese red onion garlic olive oil tortillas cucumber tomatoes olives herbs lemon juice greek yogurt sun dried tomatoes artichoke hearts arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Mediterranean Quesadillas with Spinach

A healthy and delicious Mediterranean quesadilla recipe that combines crispy tortillas with fresh spinach, feta cheese, and a variety of Mediterranean flavors. Perfect for a quick and nutritious dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 Large flour tortillas Use whole wheat for extra fiber
  • 4 cups Fresh baby spinach Packed
  • 1 cup Feta cheese Crumbed
  • 1 cup Mozzarella cheese Shredded
  • 1 medium Red onion Finely diced
  • 2 cloves Garlic Minced
  • 2 tbsp Olive oil Extra virgin
  • 1/2 cup Sun-dried tomatoes Chopped
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Lemon juice

Equipment

  • Large skillet,
  • Fine-Mesh Sieve
  • cutting board,
  • sharp knife,

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add red onion and sauté for about 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Add spinach to the skillet. Cook until wilted. Add a pinch of salt and lemon juice. Remove from heat and set aside.
  3. Wipe the skillet clean and return it to the heat. Brush one side of a tortilla with a tiny bit of olive oil and place it oil side down in the pan.
  4. Sprinkle a generous layer of mozzarella cheese on one half of the tortilla. Follow with the spinach and red onion mixture. Crumble feta cheese over the top, add sun-dried tomatoes, and sprinkle with oregano and red pepper flakes.
  5. Fold the empty half of the tortilla over the filling, creating a half moon shape. Press down gently with a spatula. Cook for about 2 minutes until the bottom is browned. Flip the quesadilla and cook for another 2 minutes until both sides are golden and the cheese is melted.
  6. Slide the quesadilla onto a cutting board. Let it rest for one minute. Use a sharp knife to slice it into three triangles.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20g

Notes

Achieving the perfect Mediterranean quesadilla with red onion and spinach requires a few insider secrets. First, always drain your spinach. If the greens are too wet, the tortilla will become soggy. I often press the wilted spinach against a fine mesh sieve to remove every drop of excess moisture. For those looking for a gluten-free Mediterranean quesadillas option, simply swap the flour tortillas for your favorite corn or almond flour alternative. If you are following a lifestyle like keto Mediterranean quesadillas, use a low carb wrap and increase the ratio of feta and healthy fats like olives or avocado. To make these vegan Mediterranean quesadillas, use a plant-based mozzarella and replace the feta with a crumbled tofu seasoned with lemon and nutritional yeast.
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