Save The first time I made these Mediterranean quesadillas was on a rainy Tuesday when I wanted something different than the usual dinner routine. I had a wilting bag of spinach and some feta that needed using, and suddenly quesadillas sounded like the perfect comfort food experiment. The way the salty feta melts into creamy mozzarella while the red onions sweetens up in the heat creates something completely unexpected and wonderful.
I served these at a small gathering last spring, and my friend Sarah who claims to hate spinach went back for thirds. She kept asking what I put in them because the flavor was so different from anything she expected from a quesadilla. Now she makes them for her family every week, which feels like the best kind of recipe success story.
Ingredients
- Fresh spinach: The 3 cups will seem like too much at first but it wilts down dramatically and provides the perfect earthy base
- Red onion: Thin slices become sweet and mellow when cooked, balancing the salty cheeses beautifully
- Garlic: Minced fresh gives the best aroma but you can use a quarter teaspoon of garlic powder in a pinch
- Feta cheese: Crumbled by hand creates better texture and distribution than pre-crumbled containers
- Mozzarella cheese: The melt factor here is crucial, it holds everything together while feta provides the punch
- Whole wheat tortillas: Add a nutty flavor that really complements the Mediterranean ingredients though white works too
- Olive oil: Using divided oil lets you bloom the garlic first then get that perfect golden crisp on the tortillas
- Dried oregano: One of those herbs that really comes alive with a little heat and brings the Mediterranean theme home
Instructions
- Prep your filling station:
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the minced garlic and sauté for 30 seconds until you can really smell it, then toss in the chopped spinach
- Cook the spinach:
- Let it wilt for 2 to 3 minutes, seasoning with salt, pepper, oregano, and red pepper flakes if you want that gentle warmth
- Assemble the quesadillas:
- Lay out your tortillas and pile the spinach on just one half of each, then layer on feta, mozzarella, and those red onion slices
- Fold and heat:
- Fold each tortilla into a half moon, then cook in a lightly oiled nonstick skillet for 2 to 3 minutes per side until golden and the cheese is completely melted
- Rest and serve:
- Let them sit for 1 minute so the cheese sets slightly, then slice into wedges and serve while still warm
Save These have become my go to when friends drop by unexpectedly because they look impressive but come together so quickly. Something about the warm cheese and bright flavors just makes people happy, plus I can make them while we talk without being stuck in the kitchen alone.
Make It Your Own
Sun dried tomatoes add this incredible sweetness and chewiness that pairs so well with the salty feta. I also love adding chopped kalamata olives for that briny kick, or sometimes I throw in fresh basil leaves right before folding so they wilt slightly but keep their bright flavor.
Serving Suggestions
Tzatziki sauce on the side takes these to the next level with that cool cucumber contrast to the warm cheese. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and honestly a crisp white wine like Sauvignon Blanc was made for this combination.
Storage And Reheating
Leftovers keep surprisingly well in the fridge for a day or two, though the tortilla will lose some of its crispness. I reheat them in a dry skillet for a few minutes per side to bring back that crunch.
- Never microwave these or you will end up with a sad, soggy tortilla situation
- Wrap cooked quesadillas individually in foil if freezing, then reheat in a 350 degree oven
- The filling can be prepped a day ahead and kept in the fridge for even faster assembly
Save Hope these bring as much joy to your table as they have to mine, even on the most ordinary of weeknights.
Recipe Guide
- → Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Assemble and cook when ready to serve for the crispiest results.
- → What other vegetables work well in this filling?
Roasted red peppers, sun-dried tomatoes, black olives, or artichoke hearts complement the Mediterranean flavors beautifully. Add them along with the spinach.
- → How do I prevent the tortillas from getting soggy?
Ensure the spinach is well-drained after wilting and don't overfill the tortillas. Cooking them immediately after assembly also maintains texture.
- → Can I use different cheeses?
Goat cheese or ricotta work nicely as feta substitutes. For mozzarella, provolone or Monterey jack provide excellent melt while maintaining mild flavor.
- → What's the best way to reheat leftovers?
Reheat in a dry skillet over medium heat for 2-3 minutes per side. This restores the crispy texture better than microwaving.