Save The first time I made these Mediterranean quesadillas, I was actually trying to use up spinach that was threatening to turn in my crisper drawer. My roommate walked in, took one whiff of the garlic and feta hitting the hot pan, and cancelled her dinner plans immediately. Now they are our go-to when we want something that feels like comfort food but still manages to be virtuous.
I served these at a small dinner party last spring when my friend announced she was moving to Greece. We ate them standing up in the kitchen, laughing about how we should all move there too, and somehow these quesadillas became part of a night none of us would forget. Food does that sometimes.
Ingredients
- Fresh spinach: Three cups might seem like a lot but it wilts down beautifully and adds that vibrant green color
- Red onion: Thinly sliced so it cooks just enough to mellow while keeping a slight crunch
- Garlic: Two cloves minced because the aroma is half the magic here
- Feta cheese: Three quarters of a cup crumbled brings that essential Mediterranean tang and saltiness
- Mozzarella cheese: The same amount shredded because you need something to hold everything together
- Whole wheat tortillas: Four eight inch ones give you a nice sturdy base that still feels wholesome
- Olive oil: Two tablespoons divided between cooking the filling and crisping the tortillas
- Dried oregano: Half a teaspoon adds that classic Greek herb flavor
- Red pepper flakes: A quarter teaspoon optional but I love the subtle warmth it provides
- Salt and pepper: Just enough to bring all the flavors forward
Instructions
- Sauté the aromatics:
- Heat one tablespoon olive oil in a large skillet over medium heat and add the minced garlic cooking for thirty seconds until it becomes fragrant and golden
- Wilt the spinach:
- Add the chopped spinach and cook for two to three minutes until it has completely wilted then season with salt pepper oregano and red pepper flakes if using
- Assemble the filling:
- Lay the tortillas on a flat surface and spread the sautéed spinach evenly over one half of each
- Add the cheeses:
- Top with crumbled feta shredded mozzarella and sliced red onions layering them so every bite gets all the flavors
- Fold and seal:
- Fold each tortilla in half creating a half moon shape and press down gently to help the fillings settle
- Crisp the quesadillas:
- Heat a clean non stick skillet over medium heat lightly coated with cooking spray or the remaining olive oil and cook the quesadillas for two to three minutes per side until golden brown and the cheese has melted
- Rest and serve:
- Remove from the skillet and let them rest for one minute before slicing into wedges with a sharp knife or pizza cutter
Save These quesadillas have become my daughters favorite after school snack. She pulls up a stool and watches me flip them in the pan asking if we can add sun dried tomatoes this time or maybe olives next time. It has become our little thing.
Making Ahead
You can prepare the spinach filling up to a day in advance and keep it refrigerated. When you are ready to eat just warm it slightly in the microwave before assembling the quesadillas so it does not cool down the cheese too much.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. If you prefer something non alcoholic try sparkling water with a squeeze of lemon or a simple side salad with a light vinaigrette.
Easy Variations
Sun dried tomatoes or black olives make excellent additions to the filling. For a protein boost you could add some chickpeas or even leftover roasted vegetables from the night before.
- Chopped sun dried tomatoes add an intense burst of umami
- Sliced black olives bring a briny depth that works perfectly with feta
- A handful of fresh basil leaves on top just before serving brightens everything
Save There is something so perfect about food that comes together quickly but still feels special. These quesadillas are exactly that.
Recipe FAQs
- → 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 just before serving for the crispiest texture. Leftovers can be refrigerated and reheated in a skillet or oven.
- → What other cheeses work well in this filling?
Goat cheese, Gruyère, or provolone make excellent additions or substitutions. The tanginess of goat cheese complements the spinach beautifully, while Gruyère adds a rich, nutty depth to the blend.
- → How do I prevent the tortillas from getting soggy?
Make sure to cook the spinach until all moisture evaporates before adding it to the tortillas. Additionally, avoid overfilling and cook the quesadillas in a hot skillet to achieve that crispy exterior while keeping the filling contained.
- → Can I freeze these quesadillas?
Absolutely! Assemble uncooked quesadillas and freeze them between layers of parchment paper. Cook from frozen, adding a couple extra minutes per side. Alternatively, freeze cooked ones and reheat in a 350°F oven for 10-15 minutes.
- → What dipping sauces pair well with these?
Tzatziki sauce is a classic choice that enhances the Mediterranean flavors. Other options include hummus, garlic yogurt sauce, or even a simple marinara. A fresh side salad with lemon vinaigrette also makes a lovely accompaniment.
- → How can I make these more substantial as a main course?
Serve two quesadillas per person alongside a Greek salad, roasted vegetables, or a bowl of lentil soup. You can also add protein like chickpeas or diced chicken to the filling for extra heartiness.