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Mediterranean Quesadillas

Mediterranean quesadillas with golden, crispy tortillas and a melty feta-mozzarella center. Loaded with spinach, sun-dried tomatoes, Kalamata olives, and red onion for a Greek-style vegetarian quesadilla in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Tortilla filling
  • 1 count flour tortillas 4 large (10-inch) tortillas
  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • 2 cup fresh baby spinach
  • 0.5 cup sun-dried tomatoes in oil Drain and chop
  • 0.5 cup Kalamata olives Slice
  • 0.25 cup red onion Thinly sliced
  • 2 tablespoon fresh basil Chopped
  • 1 tsp dried oregano
  • 2 tbsp olive oil For brushing outside
  • 1 tzatziki for serving For dipping

Equipment

  • 1 cast iron skillet

Method
 

Make the quesadillas
  1. Heat a large skillet over medium heat until hot enough to sizzle lightly when a tortilla touches it.
  2. Spread mozzarella and feta over half of each tortilla, creating an even layer over the surface.
  3. Layer spinach, sun-dried tomatoes, olives, red onion, and basil over the cheese, then sprinkle dried oregano over the filling.
  4. Fold each tortilla in half to enclose the filling.
  5. Brush the outside lightly with olive oil so the tortillas brown and crisp.
Cook and serve
  1. Cook the quesadillas one at a time for 3-4 minutes per side, flipping when the first side is golden and crisp.
  2. Cook until the cheese is fully melted and the second side is golden with crisp edges.
  3. Slice each quesadilla into wedges for serving.
  4. Serve immediately with tzatziki for dipping.

Notes

Pro tip: keep the filling in a tight half-moon so the quesadilla seals and browns evenly; if your skillet runs cool, add 30-60 seconds per side. Refrigerate leftovers in an airtight container up to 3 days and re-crisp in a skillet over medium heat. Freezing is not recommended because the spinach and cheeses can release moisture when thawed. For a lighter option, swap half the mozzarella for part-skim mozzarella to reduce calories without losing melt.