Description
How to make Mediterranean Quesadillas with fresh spinach, salty feta, and sun-dried tomatoes that are ready in under 30 minutes.
Ingredients
Scale
- Quesadilla Base & Cheeses:
- 8 large (10-inch) flour tortillas
- 2 tablespoons olive oil
- 5 ounces (about 5 cups packed) fresh spinach
- 4 ounces crumbled feta cheese
- 4 ounces shredded mozzarella cheese
- Mediterranean Flavor Builders:
- 1/2 cup sun-dried tomatoes, packed in oil (drained and chopped)
- 1/2 small red onion, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- Seasonings & Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Garnish & Serving:
- 2 tablespoons fresh parsley, chopped
- 2 lemon wedges
Instructions
- Prep Veggies: Sauté olive oil, spinach, red onion, garlic, and red bell pepper in a skillet over medium heat until softened. This builds the flavorful base for your delicious Mediterranean Quesadillas with Spinach. Cook until aromatic and tender.
- Make Filling: In a bowl, combine the sautéed vegetables with chopped sun-dried tomatoes, crumbled feta, shredded mozzarella, oregano, sea salt, and black pepper. Mix gently until all ingredients are well incorporated, creating a vibrant filling.
- Assemble Quesadillas: Lay out a tortilla. Spoon about 1/2 cup of the Mediterranean filling onto one half of the tortilla. Fold the other half over to create a neat crescent shape. Press gently to secure.
- Cook Golden: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place 1-2 assembled quesadillas in the pan. Cook for 3-4 minutes per side until golden brown and the cheese is melted.
- Finish Slicing: Remove the beautifully golden Mediterranean Quesadillas with Spinach from the skillet. Place on a cutting board and let rest for a minute. Slice each quesadilla into 2-3 wedges for easy serving and enjoyment.
- Garnish Serve: Arrange the warm quesadilla wedges on a platter. Garnish generously with fresh chopped parsley and a bright squeeze of lemon juice from the wedges. Serve these satisfying Mediterranean Quesadillas with Spinach immediately.
Notes
Avoid overloading tortillas; about 1/2 cup filling is ideal. Cook until truly golden brown for crispy texture, preventing sogginess.
Store cooled leftover quesadillas in an airtight container in the refrigerator for up to 3-4 days.
Provolone or Monterey Jack blend can substitute feta and mozzarella for a delicious, gooey cheese texture.
Serve quesadillas warm, right off the skillet, garnished with fresh parsley and a squeeze of lemon.
Prepare the filling up to two days ahead and store it in an airtight container in the refrigerator.
**Allergy Information:** Dairy, Gluten