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These Mediterranean quesadillas are crispy on the outside, melty on the inside, and packed with bright, savory flavors.
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Yield: 4
Mediterranean Quesadillas with Spinach
These Mediterranean quesadillas are crispy on the outside, melty on the inside, and packed with bright, savory flavors. Spinach, feta, olives, and sun-dried tomatoes give them a Greek-inspired twist that’s perfect for a quick lunch, light dinner, or shareable appetizer. They come together fast and feel both fresh and indulgent.
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Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach, roughly chopped
- ¾ cup crumbled feta cheese
- ½ cup shredded mozzarella (or provolone)
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup Kalamata olives, sliced
- 1 small clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1–2 tablespoons olive oil (for cooking)
Instructions
- Prep the filling:
In a bowl, combine spinach, feta, mozzarella, sun-dried tomatoes, olives, garlic, oregano, and red pepper flakes. Toss gently to mix. - Assemble quesadillas:
Lay tortillas flat. Spread the filling evenly over half of each tortilla, then fold over to close. - Cook:
Heat a large skillet over medium heat and brush lightly with olive oil. Cook quesadillas 2–3 minutes per side, until golden brown and the cheese is melted. - Serve:
Remove from skillet, let rest 1 minute, then slice into wedges. Serve warm.
Notes
- Add protein: Grilled chicken, shrimp, or chickpeas work beautifully.
- Greens swap: Baby kale or arugula can replace spinach.
- Extra sauce: Serve with tzatziki, hummus, or a drizzle of lemony Greek yogurt.
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