There’s something comforting and a little magical about quesadillas. They carry the warm familiarity of a grilled sandwich, yet lend themselves beautifully to creative fillings. These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are a perfect example of this fusion – where Middle Eastern tanginess meets the melty goodness of a classic comfort food.
This dish was born out of a summer trip along the Aegean coast, where the salty breeze from the sea mixes with the scent of grilled cheese and herbs. One warm evening in a small coastal village, a local café served a version of this quesadilla folded like a crepe, its edges crisp and golden from the griddle, filled with creamy feta and bright sautéed greens. That memory now lives on in my kitchen, folded between two tortillas.
This recipe is especially perfect in late spring or summer, when fresh spinach is abundant and sweet red onions are at their peak. It’s a quick, satisfying vegetarian meal that feels a little elevated without any fuss. Whether you’re cooking for yourself, your family, or friends at a backyard gathering, these Mediterranean quesadillas will always deliver.
Why You’ll Love This Recipe:
- Packed with bright Mediterranean flavors.
- Quick and easy – ready in under 30 minutes.
- Vegetarian-friendly and crowd-pleasing.
- Great for lunch, dinner, or party appetizers.
- Perfect balance of creamy, savory, and crunchy.
INGREDIENTS YOU’LL NEED:
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1/2 red onion, thinly sliced
- 3 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
How to Make Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Let’s bring the warmth and aroma of the Mediterranean to your table with this easy recipe.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the Vegetables
In a skillet over medium heat, warm the olive oil. Add the sliced red onion and sauté until soft and slightly caramelized, about 4–5 minutes. Stir in the chopped spinach and oregano, and cook until the spinach wilts down – just another 2–3 minutes. Season with a pinch of salt and pepper, then set aside.
Step 2: Assemble the Quesadillas
Lay out your tortillas on a flat surface. On half of each tortilla, sprinkle a generous layer of mozzarella, then spoon over the warm spinach and onion mixture. Crumble feta cheese on top and fold the tortilla over to create a half-moon shape.
Step 3: Cook Until Golden and Crispy
Heat a large skillet or griddle over medium heat. Carefully place the folded quesadillas in the pan, cooking for 2–3 minutes per side, or until golden brown and the cheese is melted through. You may need to work in batches depending on the size of your skillet.
Step 4: Slice and Serve
Remove from the skillet and let rest for a minute before slicing into wedges. Serve warm with a dollop of Greek yogurt or a drizzle of tahini sauce if desired.
HELPFUL TIPS:
- You can add a sprinkle of sun-dried tomatoes or olives for extra Mediterranean flair.
- If using baby spinach, there’s no need to chop—just toss it right into the pan.
- For extra crispiness, lightly brush the outside of the tortilla with olive oil before grilling.
- These reheat well in a toaster oven or air fryer.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean, Fusion
- Diet: Vegetarian
NOTES:
You can experiment with whole wheat or gluten-free tortillas if preferred. Add roasted red peppers or cooked mushrooms for a heartier variation.
NUTRITIONAL INFORMATION: (per serving, approximate)
- Calories: 320
- Protein: 14g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: 540mg
FREQUENTLY ASKED QUESTIONS:
Can I make these quesadillas ahead of time?
Yes! Assemble them in advance, then store in the fridge until you’re ready to cook. Reheat in a skillet or oven for best results.
Are these freezer-friendly?
While fresh is best, you can freeze them cooked. Reheat directly from frozen on a skillet or in a toaster oven.
What sauces go well with Mediterranean quesadillas?
Try garlic yogurt dip, tahini dressing, or a lemon-herb vinaigrette for dipping.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet to maintain crispness. Avoid microwaving if you want to keep the edges crunchy.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Taco Lasagna
- Butter Cauliflower
- Honey Sriracha Salmon Bowls
- Chili Cheese Fries: A Comfort Food Classic With a Story in Every Bite
CONCLUSION:
These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are everything a weeknight meal should be – fast, flavorful, and irresistibly cheesy. Whether you’re drawn in by the creamy feta or the satisfying crunch of the grilled tortilla, you’ll find yourself coming back to this recipe again and again. It’s a delightful blend of cultures and flavors, perfect for sharing – or keeping all to yourself.
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Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Description
There’s something comforting and a little magical about quesadillas. They carry the warm familiarity of a grilled sandwich, yet lend themselves beautifully to creative fillings. These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are a perfect example of this fusion – where Middle Eastern tanginess meets the melty goodness of a classic comfort food.
This dish was born out of a summer trip along the Aegean coast, where the salty breeze from the sea mixes with the scent of grilled cheese and herbs. One warm evening in a small coastal village, a local café served a version of this quesadilla folded like a crepe, its edges crisp and golden from the griddle, filled with creamy feta and bright sautéed greens. That memory now lives on in my kitchen, folded between two tortillas.
This recipe is especially perfect in late spring or summer, when fresh spinach is abundant and sweet red onions are at their peak. It’s a quick, satisfying vegetarian meal that feels a little elevated without any fuss. Whether you’re cooking for yourself, your family, or friends at a backyard gathering, these Mediterranean quesadillas will always deliver.
Ingredients
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1/2 red onion, thinly sliced
- 3 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
Instructions
Step 1: Sauté the Vegetables
In a skillet over medium heat, warm the olive oil. Add the sliced red onion and sauté until soft and slightly caramelized, about 4–5 minutes. Stir in the chopped spinach and oregano, and cook until the spinach wilts down – just another 2–3 minutes. Season with a pinch of salt and pepper, then set aside.
Step 2: Assemble the Quesadillas
Lay out your tortillas on a flat surface. On half of each tortilla, sprinkle a generous layer of mozzarella, then spoon over the warm spinach and onion mixture. Crumble feta cheese on top and fold the tortilla over to create a half-moon shape.
Step 3: Cook Until Golden and Crispy
Heat a large skillet or griddle over medium heat. Carefully place the folded quesadillas in the pan, cooking for 2–3 minutes per side, or until golden brown and the cheese is melted through. You may need to work in batches depending on the size of your skillet.
Step 4: Slice and Serve
Remove from the skillet and let rest for a minute before slicing into wedges. Serve warm with a dollop of Greek yogurt or a drizzle of tahini sauce if desired.
Notes
You can experiment with whole wheat or gluten-free tortillas if preferred. Add roasted red peppers or cooked mushrooms for a heartier variation.