Mediterranean Quesadillas with Spinach, Feta, Mozzarella & Red Onion
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are a fresh, flavorful, and easy-to-make twist on classic quesadillas. Packed with tender spinach, tangy feta, creamy mozzarella, and caramelized red onions, these quesadillas bring a balance of savory, creamy, and slightly sweet flavors in every bite. They are perfect for a quick weeknight dinner, a satisfying lunch, or a colorful appetizer for entertaining. With minimal prep and a handful of simple ingredients, these quesadillas offer a wholesome, Mediterranean-inspired meal that’s versatile, vegetarian-friendly, and full of flavor.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 quesadillas (8 wedges)
Ingredients
Flour tortillas: 4 large
Fresh spinach: 2 cups, packed
Red onion: 1 medium, thinly sliced
Olive oil: 2 tablespoons
Salt: to taste
Black pepper: to taste
Garlic powder: 1/2 teaspoon (optional)
Feta cheese: 1/2 cup, crumbled
Mozzarella cheese: 1 cup, shredded
Optional Add-Ons
Kalamata olives: 1/4 cup, sliced
Sun-dried tomatoes: 1/4 cup, chopped
Fresh herbs: 2 tablespoons, chopped parsley or oregano
Instructions
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced red onions and a pinch of salt, cooking for 3–5 minutes until softened and slightly caramelized.
Add spinach to the skillet and cook for 1–2 minutes until wilted. Season with black pepper and garlic powder if using. Remove from heat and set aside.
Lay one tortilla flat on a clean surface. Sprinkle 1/4 of the mozzarella evenly over half of the tortilla.
Layer 1/4 of the cooked spinach and red onion mixture over the cheese.
Sprinkle 1/4 of the feta cheese on top. Add optional olives or sun-dried tomatoes if desired.
Fold the tortilla in half to enclose the filling.
Heat a clean skillet or grill pan over medium heat. Brush lightly with olive oil.
Cook the folded quesadilla for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
Remove from the skillet and let rest for 1 minute.
Slice into wedges and serve warm, garnished with fresh herbs if desired.
Tips
Use fresh, tender spinach for the best flavor and texture.
Cook onions slowly to bring out natural sweetness.
Press quesadillas lightly while cooking for even browning.
Use a combination of cheeses for flavor balance and meltability.
Avoid overfilling tortillas to prevent tearing.
Brush lightly with olive oil to achieve a crisp exterior.
Serve immediately for best texture; quesadillas lose crispness as they cool.
Fresh herbs added at the end brighten the flavor.
Slice onions thinly to ensure they cook evenly with spinach.
Use a non-stick skillet or cast-iron pan for easy flipping.
Variations
Protein Boost: Add cooked chickpeas, grilled chicken, or halloumi.
Spicy Version: Add crushed red pepper flakes or diced jalapeños.
Low-Carb: Use a low-carb or whole wheat tortilla.
Vegan Option: Replace cheese with a dairy-free cheese alternative.
Mediterranean Twist: Add roasted red peppers and artichoke hearts.
Breakfast Quesadilla: Add scrambled eggs for a brunch option.
Extra Cheesy: Increase mozzarella and feta for gooier filling.
Pesto Flavor: Spread a thin layer of basil or sun-dried tomato pesto before adding filling.
Herb-Forward: Mix chopped fresh oregano, parsley, or thyme into the spinach mixture.
Mini Quesadillas: Use small tortillas to make appetizer-sized portions.
Q & A
Can I prepare the filling ahead?
Yes, cook onions and spinach in advance and store in the fridge up to 2 days.
Can I make these gluten-free?
Use gluten-free tortillas.
Can these be frozen?
Fully assembled and cooked quesadillas can be frozen; reheat in a skillet or oven.
Do I have to use feta?
No, goat cheese or ricotta works well too.
Can I add other vegetables?
Yes, zucchini, mushrooms, or roasted peppers work beautifully.
What dipping sauces pair well?
Tzatziki, hummus, or Greek yogurt sauce are perfect.
Are these kid-friendly?
Yes, omit sun-dried tomatoes or olives if needed.
Can I bake instead of skillet cooking?
Yes, bake at 375°F for 8–10 minutes per side for a crisp finish.
Can I use fresh mozzarella slices?
Yes, just tear into pieces for even distribution.
How do I keep quesadillas from becoming soggy?
Ensure vegetables are well-drained and avoid overfilling.
Nutrition
(Approximate per serving)
Calories: 380
Protein: 16g
Fat: 18g
Carbohydrates: 38g
Fiber: 5g
Sodium: 640mg
Conclusion
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are a simple, satisfying, and flavorful vegetarian meal. They combine the richness of cheese with the freshness of spinach and the sweetness of caramelized onions, making them versatile for lunch, dinner, or casual entertaining. Easy to assemble, quick to cook, and highly customizable, these quesadillas are a delicious way to enjoy Mediterranean-inspired flavors at home. Serve them hot with a drizzle of yogurt sauce or a sprinkle of fresh herbs for a meal that’s as beautiful as it is tasty.