Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

There’s a kind of magic that happens when classic Mediterranean ingredients meet the comforting form of a quesadilla. The first time I tasted these Mediterranean quesadillas with spinach, feta, mozzarella, and red onion, I was standing barefoot in my kitchen on a cool spring evening. The windows were open, letting in a soft breeze scented with lavender from the garden, and I needed something fast, warm, and nourishing.

This recipe was born out of that moment—when quick and cozy collided with flavor-packed and wholesome. It reminds me of summers in southern Europe, where feta is crumbled generously over nearly every dish and red onions are crisp, sharp, and sweet. The beauty of this meal is in its simplicity: no hard-to-find ingredients, no long prep time, just layers of melty cheese, savory vegetables, and the kind of flavor that makes you pause and take a second bite before even speaking.

It’s a dish that brings people together, whether you’re serving it up as an appetizer for friends or slicing it into triangles for a quick weekday dinner. And yes, it’s just as delicious reheated the next day—if you have any leftovers at all.

Why You’ll Love This Recipe

• Quick and easy: On the table in just 15 minutes.
• Bursting with flavor: Tangy feta, creamy mozzarella, fresh spinach, and zesty red onion are a winning combination.
• Customizable: Add your favorite Mediterranean toppings like olives or sun-dried tomatoes.
• Vegetarian-friendly: Perfect for meatless Mondays or anytime you want a satisfying, veggie-packed meal.

INGREDIENTS YOU’LL NEED:

• 4 flour tortillas
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• ½ cup crumbled feta cheese
• 1 small tomato, diced
• ¼ cup red onion, thinly sliced
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for frying)

HOW TO MAKE MEDITERRANEAN QUESADILLAS WITH SPINACH, FETA, MOZZARELLA, AND RED ONION:

This dish is as easy as it is delicious. Here’s how I bring it to life in my kitchen.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Mix the Filling
Start by adding chopped spinach, diced tomato, thinly sliced red onion, mozzarella, and feta to a large bowl. Sprinkle in the black pepper and mix until all the ingredients are evenly combined. This vibrant mixture smells like summer—fresh, earthy, and cheesy.

Step 2: Assemble the Quesadillas
Lay one tortilla flat on a clean surface. Scoop about a quarter of the mixture onto one half of the tortilla, then fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and filling.

Step 3: Cook to Golden Perfection
Heat a skillet over medium heat and drizzle in a bit of olive oil. Cook one quesadilla at a time, pressing it gently with a spatula. Flip after 3–4 minutes, or when the tortilla is golden brown and crisp. Cook the other side for another few minutes until the cheese is melted and gooey.

Step 4: Slice and Serve
Transfer to a cutting board, let rest for a minute (the cheese will be molten!), then slice into wedges. Serve hot and enjoy every bite of that melty, tangy, savory goodness.

HELPFUL TIPS:

• Use fresh spinach instead of frozen to avoid excess moisture.
• Don’t overfill the tortillas—it makes flipping easier and keeps the filling inside.
• Press gently with a spatula while cooking to help the cheese bind the quesadilla.
• Add-ins to try: Kalamata olives, sun-dried tomatoes, or a sprinkle of za’atar.
• Serve with: Tzatziki, hummus, or a simple cucumber yogurt dip.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

NOTES:

• Make it gluten-free by using your favorite gluten-free tortillas.
• For a dairy-free option, substitute with plant-based cheeses.

NUTRITIONAL INFORMATION (per serving):

• Calories: 368 kcal
• Carbs: 35g
• Protein: 17g
• Fat: 18g
• Fiber: 2g
• Calcium: 389mg
• Sodium: 933mg

FREQUENTLY ASKED QUESTIONS:

Can I use other cheeses?
Yes, goat cheese or ricotta work well, though feta gives that classic Mediterranean tang.

Do these freeze well?
Absolutely. Cooked quesadillas freeze beautifully—wrap them individually and freeze for up to 2 months.

Can I prep these ahead of time?
Definitely. Prep the filling ahead and store in the fridge. Assemble and cook when ready to serve.

STORAGE INSTRUCTIONS:

• Refrigerate: Store cooled quesadillas in an airtight container for up to 5 days.
• Freeze: Wrap in foil or plastic wrap and freeze up to 2 months.
• Reheat: Warm in a skillet or toaster oven for the crispiest results.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Shepherd’s Pie Baked Potato
• Healthy Mushroom Stuffed Chicken Breast
• Chicken Sausages with Zucchini, Tomatoes, and Pasta
• Olive Cheese Bread

CONCLUSION:

These Mediterranean quesadillas with spinach, feta, mozzarella, and red onion are more than just a quick meal—they’re a reminder of how delicious simple food can be. Every bite carries the salty brine of feta, the softness of spinach, and the irresistible pull of melted cheese between crisp, golden tortillas. Whether it’s your first time making quesadillas or your hundredth, this recipe will find a place in your regular rotation.

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