Save to Pinterest The first time I made these was on a Tuesday night when I wanted something different from the usual dinner routine. I had just returned from the farmers market with an armful of fresh spinach and some beautiful red onions, plus a container of feta that was calling my name. The idea struck me halfway through putting groceries away—what if I made quesadillas but gave them a Mediterranean twist? That evening experiment turned into something my husband still requests weekly.
Last summer, my sister came over for what was supposed to be a quick catch-up session, but we ended up standing around the kitchen island eating these straight from the cutting board. She took one bite and immediately demanded I teach her the recipe right then and there. Now she makes them for her kids, who have somehow decided that spinach is actually delicious when its tucked inside golden tortillas.
Ingredients
- 3 cups fresh spinach: This wilts down dramatically so dont be intimidated by the volume—buy the big bag
- 1 small red onion: Thinly sliced, these add a sweetness and crunch that balances the salty cheeses perfectly
- 2 cloves garlic: Minced fresh because jarred garlic just doesnt have the same punch here
- 3/4 cup feta cheese: The crumbly texture is essential—look for blocks you crumble yourself rather than pre-crumbled containers
- 3/4 cup mozzarella cheese: This is the glue that holds everything together with its gorgeous melt
- 4 whole wheat tortillas: The nutty flavor actually works beautifully here but white tortillas work fine too
- 2 tablespoons olive oil: One for cooking the vegetables and one for getting that perfect golden crust
- 1/2 teaspoon dried oregano: This ties all the Mediterranean flavors together
- 1/4 teaspoon red pepper flakes: Optional but adds such a nice subtle warmth
- Salt and pepper: Go lighter than you think since feta is naturally salty
Instructions
- Prep your vegetables:
- Chop the spinach, slice the onion into thin half-moons, and mince the garlic—having everything ready makes the actual cooking feel effortless
- Cook the aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the garlic and sauté for just 30 seconds until fragrant but not brown
- Wilt the spinach:
- Add the chopped spinach and cook for 2-3 minutes until it collapses, then season with salt, pepper, oregano, and red pepper flakes if using
- Assemble the quesadillas:
- Lay tortillas flat and spread the spinach mixture over just half of each one, then layer on feta, mozzarella, and those pretty red onion slices
- Fold and prepare to cook:
- Fold each tortilla in half to create a half-moon shape, then heat a clean non-stick skillet over medium heat with a light coat of cooking spray or remaining olive oil
- Get that golden crust:
- Cook quesadillas for 2-3 minutes per side until they are beautifully bronzed and the cheese has melted completely
- Rest and slice:
- Let them rest for 1 minute—this sounds unnecessary but it keeps the cheese from oozing out when you cut—then slice into wedges
Save to Pinterest These became my go-to when friends drop by unexpectedly because I almost always have the ingredients on hand. Theres something so satisfying about watching people take that first hesitant bite, then immediately reach for a second wedge.
Making Ahead
You can sauté the spinach and onion mixture up to two days in advance and store it in the refrigerator. When you are ready to eat, just reheat it slightly before assembling—the quesadillas actually assemble faster this way.
Serving Suggestions
While these are fantastic on their own, I love serving them with a simple cucumber salad or some tzatziki on the side for dipping. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.
Customization Ideas
Sun-dried tomatoes and black olives are excellent additions if you want to amplify the Mediterranean vibe even further.
- Add artichoke hearts for extra tang
- Swap feta for goat cheese if you prefer a milder flavor
- Throw in some fresh basil just before folding
Save to Pinterest Hope these become a regular in your dinner rotation like they have in mine.
Recipe Help Center
- → Can I make these ahead of time?
Yes, prepare the filling in advance and store it refrigerated for up to 24 hours. Assemble and cook when ready to serve for the crispiest results.
- → What other vegetables work well?
Sun-dried tomatoes, black olives, roasted red peppers, or artichoke hearts all complement the Mediterranean flavor profile beautifully.
- → How do I prevent soggy quesadillas?
Thoroughly wilt the spinach to remove excess moisture, and avoid overstuffing the tortillas. Cook in batches rather than overcrowding the pan.
- → Can I freeze these?
Cook completely, cool, then wrap individually and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
- → What dipping sauces pair well?
Tzatziki sauce, garlic yogurt dip, or a simple lemon-herb yogurt sauce all complement these flavors perfectly.