Name: Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 large flour tortillas (10–12 inches), room temperature; 1 tbsp olive oil for brushing; 2 cloves garlic, minced; 1 tbsp extra-virgin olive oil; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 4 cups fresh baby spinach; 1 cup crumbled feta (preferably sheep’s milk), room temperature; 1 cup mozzarella, shredded from a block; 1 small red onion, very thinly sliced; 2 tbsp fresh parsley or basil, finely chopped; Salt and freshly ground black pepper to taste; Optional: pinch red pepper flakes

Description

A refined twist on a street-food favorite, these quesadillas combine fresh spinach, briny feta, and creamy mozzarella for a delightful dish.

Ingredients

Scale

4 large flour tortillas (10–12 inches), room temperature
1 tbsp olive oil for brushing
2 cloves garlic, minced
1 tbsp extra-virgin olive oil
1 tsp lemon zest
1 tbsp fresh lemon juice
4 cups fresh baby spinach
1 cup crumbled feta (preferably sheep’s milk), room temperature
1 cup mozzarella, shredded from a block
1 small red onion, very thinly sliced
2 tbsp fresh parsley or basil, finely chopped
Salt and freshly ground black pepper to taste
Optional: pinch red pepper flakes

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Instructions

Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant (20–30 seconds). Add spinach and a pinch of salt; sauté until just wilted. Finish with lemon zest and juice.
In a bowl, combine wilted spinach, crumbled feta, shredded mozzarella, and chopped herbs. Season with black pepper.
Heat a clean, dry skillet over medium. Briefly warm each tortilla (10–15 seconds per side) until pliable.
Lay one tortilla flat. Spoon an even layer of the spinach-cheese mixture over half the tortilla. Scatter a few thin red onion slices.
Fold the empty half over the filling to form a semicircle.
Add a pat of butter or brush of olive oil to the skillet. Cook quesadilla seam-side down for 2–3 minutes until golden brown. Flip and cook until cheese melts and edges are crisp.
Transfer to a cutting board, let rest for 1–2 minutes, then slice into thirds or quarters.
Repeat with remaining tortillas and filling. Keep finished quesadillas warm in a 200°F (95°C) oven.
Sprinkle with additional herbs and drizzle with olive oil or lemon juice before serving.

Notes

Wrap tightly in foil or an airtight container to store. Refrigerate up to 3 days and reheat in a skillet or oven for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 quesadilla
Calories: 400
Sugar: 2g
Sodium: 500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 18g
Cholesterol: 35mg