Mediterranean Quesadillas with Spinach
Crispy tortillas filled with sautéed spinach, sun-dried tomatoes, olives, and melty cheese for a Mediterranean-inspired twist on classic quesadillas.
Equipment
- Large Skillet
- Cutting board
Ingredients
Filling
- 2 cups fresh spinach
- ⅓ cup sun-dried tomatoes chopped
- ¼ cup black olives sliced
- ½ cup feta cheese crumbled
- ½ cup shredded mozzarella cheese
- 1 tbsp olive oil
- ½ tsp dried oregano
- black pepper to taste
Assembly
- 4 large flour tortillas
Instructions
- Heat olive oil in a large skillet over medium heat. Add fresh spinach and sauté until wilted, about 2–3 minutes.
- Stir in sun-dried tomatoes, olives, oregano, and black pepper. Remove from heat.
- Lay a tortilla flat and sprinkle mozzarella evenly over half of it. Add the spinach mixture and top with crumbled feta.
- Fold the tortilla in half and cook in a dry skillet over medium heat for 2–3 minutes per side until golden brown and cheese is melted.
- Repeat with remaining tortillas and filling. Slice into wedges and serve warm.
Notes
Serve with tzatziki sauce or a simple Greek yogurt dip. Add grilled chicken for a non-vegetarian option.