Want a fast weeknight dinner that tastes like a Mediterranean tapas plate, but uses a tortilla in 15 minutes? Mediterranean Spinach Feta Quesadillas are savory, bright, and family friendly. The keyword Mediterranean Spinach Feta Quesadillas appears here to help you find this exact recipe quickly. This guide combines tested technique, crisp textures, and balanced nutrition, so you do not end up with soggy quesadillas. In this guide, you’ll learn how to make perfect quesadillas, time-saving tips, and smart swaps that keep flavor high and cook time low. Also see our detailed egg breakfast ideas for more simple meals, like this egg bake with cottage cheese and spinach for a Mediterranean morning twist.
What Is Mediterranean Spinach Feta Quesadillas?
Mediterranean Spinach Feta Quesadillas are a fusion snack, combining flour tortillas, melting mozzarella, salty crumbled feta, sautéed spinach, and red onion. They deliver a crunchy exterior and a creamy, tangy interior. This makes them a reliable option for quick lunches or easy dinners.
They borrow flavor notes from Greek salads but use melting cheese to bind everything. Quick Facts about Mediterranean Spinach Feta Quesadillas:
- Serving size, 1 quesadilla
- Calories, about 320 kcal per serving (estimate)
- Protein, 12 g per serving
- Key flavors, salty feta, sweet onion, herb oregano
Did you know? Spinach is high in vitamin K and iron, and the USDA provides nutrient profiles for common greens, which can help adjust servings for nutrition goals, see the USDA food database.
Mediterranean Spinach Feta Quesadillas
Ingredients
For the filling
- 1 tablespoon olive oil For sautéing onion and spinach
- 1 medium red onion, sliced Adds sweetness when cooked
- 3 cups fresh spinach, chopped High in vitamin K and iron
- 1 teaspoon dried oregano For flavor
- 1 teaspoon salt To taste
- 1 teaspoon black pepper To taste
For assembly
- 4 large flour tortillas Use whole-wheat for added fiber if desired
- 2 cups mozzarella cheese, shredded Melts well
- 1 cup feta cheese, crumbled Adds a tangy flavor
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium heat.
- Add the sliced red onion and cook for 3-4 minutes, until softened and translucent.
- Add the chopped spinach, dried oregano, salt, and pepper to the skillet. Cook for 2-3 minutes, until the spinach has completely wilted.
- Drain any excess liquid from the pan to prevent soggy quesadillas.
Assembly
- Lay out the flour tortillas and sprinkle mozzarella cheese evenly over one half of each tortilla.
- Divide the spinach and onion mixture evenly among the tortillas, then top with crumbled feta cheese.
- Fold the empty half of each tortilla over the filling to create a half-moon shape.
Cooking
- Wipe out the skillet and heat the remaining olive oil over medium heat.
- Cook the quesadillas for 3-4 minutes per side until golden brown and the cheese is melted.
- Let the cooked quesadillas rest for 1-2 minutes before cutting into wedges.
Notes
Nutrition
Step-by-Step Instructions
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium heat (around 325-350°F if using electric). Add the sliced red onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the chopped spinach, dried oregano, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach has completely wilted and darkened. If excess liquid pools in the pan, drain it off to prevent soggy quesadillas. Remove from heat and set aside to cool slightly. Lay out the flour tortillas on a clean work surface. Sprinkle mozzarella cheese evenly over one half of each tortilla, leaving about a half-inch border from the edge. Divide the spinach and onion mixture evenly among the tortillas, spreading it over the mozzarella layer. Top with the crumbled feta cheese. Use about 1/3 to 1/2 cup total filling per quesadilla. Fold the empty half of each tortilla over the filling to create a half-moon shape, pressing down gently to seal. Wipe out the skillet with a paper towel and heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil shimmers, place one or two quesadillas in the skillet (don’t overcrowd) and cook for 3-4 minutes per side until deep golden brown with some darker spots and cheese is fully melted. Press down gently with a spatula while cooking for even browning. Remove the cooked quesadillas from the skillet and let them rest for 1-2 minutes before cutting into wedges. This allows the cheese to set slightly. Repeat with the remaining quesadillas, adding more oil if needed. Serve immediately.
- Sauté vegetables, expected result: softened onions, fully wilted spinach.
- Assemble with cheeses, expected result: even melt and balanced salt.
- Panfry 3-4 min per side, expected result: crisp, golden tortilla, melted interior.
Chef tip: Press gently while cooking for even browning and a compact wedge.
Variations & Substitutes
Small swaps keep this recipe flexible for diets and regions, from vegetarian to lower-calorie versions. Substituting whole-wheat tortillas adds fiber, while swapping mozzarella for low-fat cheese drops calories, but expect less stretch.
Variations:
- For gluten-free, use 8-inch corn or gluten-free tortillas, cook time unchanged.
- For vegan, use plant-based mozzarella and omit feta, add a sprinkle of nutritional yeast.
- Regional twist, add kalamata olives and sun-dried tomatoes for a Greek island flavor, adds 20-30 kcal per wedge.
Also try pairing with our protein-rich bowl, like this Mediterranean chickpea bowls for a full meal.
Mistakes to Avoid
Beginners often rush steps that cause soggy or burned quesadillas, but easy fixes exist. Fix problems early so every wedge is crisp and warm.
Checklist, common errors and fixes:
- Too wet filling, fix by draining or sautéing longer.
- Overcrowded pan, fix by cooking 1 or 2 at a time.
- Too high heat, fix by reducing to medium so cheese melts before burning.
- Underfilled tortillas, fix by using 1/3 to 1/2 cup filling per 8-10 inch tortilla.
- Not letting rest, fix by waiting 1-2 minutes after cooking to set the cheese.
If you want a breakfast pairing, these techniques align well with savory egg dishes like this egg bake with cottage cheese and spinach.
Storage, Reuse
Leftovers store well and reheat crisply if handled right. Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze wrapped for 1 month.
Tips:
- Reheat in a skillet over low-medium heat for 3-4 minutes per side.
- To freeze, par-cook 2 minutes per side, cool, wrap, then freeze. Reheat from frozen 5-7 minutes per side.
- Use leftover filling in omelets or on toast for an easy next-day meal.
Related Recipes / See Also
If you love these Mediterranean flavors, try these internal recipes for more meal ideas:
- For a hearty vegetarian dinner, try our Mediterranean chickpea bowls.
- For quick savory breakfasts, see the egg bake with cottage cheese and spinach.
- Pair with simple sides and salads from the site to round out the meal.
Conclusion
Mediterranean Spinach Feta Quesadillas deliver texture, speed, and big flavor with minimal fuss. Follow the steps, avoid common traps, and use the variations to match your diet. These quesadillas make weeknight dinners easier, and leftovers reheat beautifully for next-day lunches.
