Mediterranean Quesadillas with Spinach, Feta, and Red Onion

Mediterranean quesadillas with spinach, feta, and red onion is the perfect quick dinner when you’re craving something different but still want that cozy, melty cheese comfort we all love. I stumbled onto this combination one busy weeknight when I had leftover feta and fresh spinach that needed using up, and let me tell you, it’s become a regular in our dinner rotation ever since.

Why You’ll Love This Recipe

• Quick and easy – ready in just 15 minutes from start to finish
• Packed with fresh Mediterranean flavors that taste restaurant-quality
• Perfect for busy weeknights when you need dinner on the table fast
• Easily customizable to suit your family’s tastes
• Budget-friendly using simple, affordable ingredients

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Ingredients You’ll Need

For the Quesadillas:

• 4 flour tortillas (burrito-size works best)
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 small tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

Why These Ingredients Work

The combination of mozzarella and feta creates the perfect balance – mozzarella gives you that classic melty, stretchy cheese pull we all love, while the feta adds a tangy, salty pop of Mediterranean flavor.

Fresh spinach wilts beautifully inside the tortilla, adding color and nutrition without overwhelming the other flavors. The red onion brings a subtle bite that mellows when cooked, and those diced tomatoes add little bursts of freshness in every bite. A touch of black pepper ties it all together.

The olive oil? That’s what gives your quesadilla that golden, crispy exterior that makes it absolutely irresistible.

Essential Tools and Equipment

• Non-stick skillet or griddle
• Mixing bowl
• Sharp knife and cutting board
• Spatula for flipping
• Measuring cups and spoons

Step-by-Step Instructions

Prepare Your Filling

Start by mixing together your mozzarella cheese, feta cheese, chopped spinach, diced tomato, sliced red onion, and black pepper in a bowl. Give it a good stir so everything’s evenly distributed

Assemble the Quesadilla

Lay one tortilla flat on your work surface. Spread about a quarter of your filling mixture on half of the tortilla, keeping it away from the edges just a bit. Fold the empty half over to create that classic half-moon shape.

Cook Until Golden

Heat your skillet over medium heat and add the olive oil, letting it warm up for about 30 seconds. Gently place your first quesadilla in the pan and cook for 3-4 minutes on the first side. Use your spatula to carefully flip it over, then cook another 3-4 minutes until both sides are beautifully golden and the cheese inside is melted and gooey.

Serve Warm

Remove from the heat and let it cool for just a minute before slicing into wedges. I like to cut mine into three triangles, but you do what feels right for your family!

You Must Know

The key to a perfect quesadilla is medium heat – not too hot or the outside burns before the cheese melts, and not too low or you’ll end up with a soggy tortilla. Also, don’t overfill your quesadillas!

I know it’s tempting to pack in all that delicious filling, but too much will make them impossible to flip and the cheese will ooze out everywhere. Trust me, I learned this the hard way at my first dinner party!

Personal Secret: I always let my assembled quesadillas sit for about 2 minutes before cooking. This little rest gives the cheese time to start clinging to the other ingredients, which means less spillage when you flip.

Pro Tips & Cooking Hacks

• Use room-temperature cheese for better melting
• Press gently with your spatula while cooking to help seal the edges
• Add a tiny pinch of dried oregano to the filling for extra Mediterranean flair
• If your tortillas are a bit stiff, warm them in the microwave for 10 seconds first
• For a crispier result, use a little less oil and cook a bit longer on lower heat

Flavor Variations & Suggestions

Try swapping the feta for goat cheese if you want something a bit milder and creamier. Sun-dried tomatoes make a wonderful addition if you have them in your pantry – just chop a few and toss them in with the filling.

Fresh basil or a handful of kalamata olives can take these quesadillas to the next level. For a heartier version, add some leftover grilled chicken or chickpeas.

And if you’re feeling adventurous, a drizzle of balsamic glaze after cooking adds a sweet-tangy finish that’s absolutely divine.

Make-Ahead Options

You can prep the filling mixture up to 2 days ahead and keep it covered in the refrigerator. I don’t recommend assembling the whole quesadillas in advance because the tortillas can get soggy, but having your filling ready to go makes dinnertime a breeze.

If you want to make these for a party, cook them all at once and keep them warm in a 200°F oven until serving time.

What to Serve With Mediterranean Quesadillas

These quesadillas pair beautifully with a simple Greek salad – just cucumbers, tomatoes, red onion, olives, and feta with a lemon vinaigrette.

A dollop of tzatziki sauce or hummus on the side makes for perfect dipping. If you want something lighter, serve them with a bowl of fresh fruit or a light cucumber and mint salad.

For heartier appetites, roasted chickpeas or a warm lentil soup rounds out the meal nicely.

Allergy Information

This recipe contains dairy (feta and mozzarella cheese) and gluten (flour tortillas).

For a dairy-free version, use vegan cheese alternatives and skip the feta or replace it with a plant-based feta.

For a gluten-free option, simply swap in your favorite gluten-free tortillas – just make sure they’re pliable enough to fold without cracking.

Storage & Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using a skillet over medium-low heat for about 2-3 minutes per side – this brings back that crispy exterior.

You can use the microwave in a pinch (about 30-45 seconds), but they won’t be quite as crispy. These don’t freeze particularly well because the vegetables release moisture when thawed, making the tortillas soggy.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, but be extra gentle when folding them as corn tortillas are more prone to cracking. Warm them first to make them more pliable.

What if I don’t have fresh spinach?

Frozen spinach works too! Just thaw it completely and squeeze out all the excess water before mixing it into your filling.

Can I make these in the oven instead?

Absolutely! Place assembled quesadillas on a baking sheet, brush with olive oil, and bake at 400°F for about 8-10 minutes, flipping halfway through.

How do I keep the cheese from oozing out?

Don’t overfill them, and make sure to leave about a half-inch border around the edges. Pressing gently with your spatula while cooking also helps seal the edges.

Can I add meat to these?

Of course! Cooked chicken, turkey, or even crumbled Italian sausage would be delicious. Just make sure any meat is fully cooked before adding it to the filling.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Mediterranean quesadillas turned out!