Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion: Flavorful Lunch Ideas

recipe image of realistic top down mise en place shot showing fresh tortillas spinach feta cheese mozzarella cheese red onion olive oil garlic oregano paprika lemon juice greek yogurt cherry tomatoes black olives sun dried tomatoes bell peppers mushrooms chicken avocado basil pine nuts all arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion: Flavorful Lunch Ideas

Discover the secret to perfectly crispy Mediterranean quesadillas with this easy-to-follow recipe. Packed with spinach, feta, mozzarella, and red onion, these quesadillas are a flavorful and healthy lunch option that will satisfy both kids and adults.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large flour Tortillas
4 cups Spinach fresh baby spinach
1 cup Feta Cheese crumbled
1 cup Mozzarella Cheese shredded
1 medium Red Onion thinly sliced
2 tbsp Olive Oil
2 cloves Garlic minced
1 tsp Oregano dried

Equipment

skillet,
- Spatula

Method

Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the thinly sliced red onions and sauté until they are just beginning to soften and turn translucent.
Add the fresh baby spinach to the skillet. Sauté until the spinach is wilted and the moisture has evaporated. Remove the mixture from the skillet and set it aside in a bowl.
Wipe the skillet clean and place it back on the heat. Lay one tortilla down. Sprinkle a generous layer of mozzarella cheese on one half of the tortilla.
Spread the spinach and onion mixture over the mozzarella. Top it off with a heavy sprinkling of crumbled feta and a dash of dried oregano.
Fold the empty half of the tortilla over the filling. Brush the top with a tiny bit of olive oil. Cook for about 2–3 minutes until the bottom is a beautiful golden brown. Flip carefully using a large spatula.
Cook for another 2 minutes until the mozzarella is fully melted and the tortilla is crispy.
Slide the quesadilla onto a cutting board. Let it rest for sixty seconds before slicing into wedges. Serve hot and enjoy!

Nutrition

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

Notes

For a gluten-free version, use corn tortillas. To keep the quesadillas from getting soggy, ensure the spinach is very dry after sautéing. Use a paper towel to squeeze out any excess moisture before putting it into the tortilla. Also, don't use too much oil in the pan.

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