It is 6pm. You are tired. Dinner needs to happen fast.
This Mediterranean Spinach Quesadilla is your new secret weapon. It is fresh, filling, and ready in 20 minutes. You can enjoy a restaurant-quality meal without the wait.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset. It combines the comfort of melted cheese with nutrient-dense greens. You get a high-protein vegetarian meal that feels light yet satisfying.
It is also incredibly budget-friendly. Most ingredients are likely already in your pantry or fridge. It is the ultimate stress-free weeknight dinner for busy home cooks.
Simple Cooking Method
Making this is as easy as sautéing and layering. You will wilt the spinach first to keep things crisp. Then, just assemble and toast until golden. Even if you are a beginner, you can do this with ease.
Ingredients You’ll Need
These fresh ingredients bring a bright, Mediterranean flair to your kitchen.
- 2 large flour tortillas
- 2 cups fresh baby spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
Step-by-Step Directions
- Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add red onions and sauté for 2 minutes until translucent.
- Add fresh spinach to the skillet and cook until fully wilted.
- Drain any excess liquid from the spinach to prevent sogginess.
- Wipe the skillet and add the remaining 1/2 tablespoon of olive oil.
- Place one tortilla in the skillet and add half of the mozzarella.
- Layer the spinach, onion, tomatoes, feta, and oregano over the cheese.
- Top with the remaining mozzarella and the second tortilla.
- Press down firmly and cook for 3 to 4 minutes per side.
- Transfer to a board, let rest for 60 seconds, and slice.
Best Ways to Enjoy It
Serve these wedges warm while the cheese is gooey. They pair beautifully with a side of creamy hummus or tzatziki. You can also add a simple side salad for more crunch.
For a lovely date night, serve with a glass of chilled white wine. Set the table and enjoy a quiet, fresh meal together. It is impressive without the effort.
Storage & Reheating
Leftovers store well in the fridge for up to two days. Keep them in an airtight container to stay fresh. For the best texture, reheat in a skillet for a few minutes. This keeps the tortilla crisp rather than soggy. Avoid the microwave if you want that golden crunch.
Tips for Best Results
- Don’t skip draining the spinach to avoid a soggy tortilla.
- Use a heavy spatula to press down for even browning.
- Swap flour tortillas for whole wheat for extra fiber.
- Sauté the onions until just soft for the best flavor.
- For a seasonal twist, add fresh summer tomatoes instead of sun-dried.
- Add a squeeze of lemon juice at the end to brighten flavors.
Ways to Switch It Up
- Add sliced kalamata olives for a salty, briny kick.
- Use gluten-free tortillas to make this recipe gluten-free.
- Swap the feta for goat cheese for a creamier texture.
- Add cooked chickpeas for an even bigger protein boost.
Common Questions
Can I make this ahead of time?
You can sauté the spinach and onion a day early. This makes the final assembly take only five minutes. It is a great trick for busy weeknight meal prep.
Will kids eat this?
Yes, the mild mozzarella and crispy tortilla are very kid-approved. You can chop the spinach finely to make it less noticeable. It is a fun way to serve greens.
I hope this fresh Mediterranean Spinach Quesadilla brings a little ease to your kitchen. It is the perfect way to end a busy day with a smile. Happy cooking!
— Clara
Mediterranean Quesadilla with Spinach, Feta & Mozzarella
Ingredients
- 2 large flour tortillas
- 2 cups fresh baby spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup sun -dried tomatoes, chopped
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
Instructions
- Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add red onions and sauté for 2 minutes until translucent.
- Add fresh spinach to the skillet and cook until fully wilted; drain any excess liquid to prevent sogginess.
- Wipe the skillet and add the remaining 1/2 tablespoon of olive oil over medium-low heat.
- Place one tortilla in the skillet and distribute half of the mozzarella cheese evenly.
- Layer the sautéed spinach, red onion, sun-dried tomatoes, feta cheese, and oregano over the mozzarella.
- Top with the remaining mozzarella and the second tortilla.
- Press down firmly with a spatula and cook for 3 to 4 minutes per side until the tortillas are crisp and golden.
- Transfer to a cutting board, let rest for 60 seconds, and slice into 4 wedges.
