It is 6pm. You are tired. Dinner needs to happen fast. This Mediterranean Quesadilla is your new secret weapon for busy weeknights.
It is fresh, light, and full of bright spring flavors. You will love how simple it is to pull together. Your family gets a nutritious meal without the stress.
Why This Recipe Is a Winner
This recipe is a winner because it feels light yet filling. It is perfect for a healthy reset after a long day. You get a massive protein boost from the feta and mozzarella.
The combination of salty feta and creamy mozzarella is truly magical. It is a budget-friendly way to use up fresh spinach. Your kids will even enjoy their greens in this cheesy wrap.
Simple Method
Making this meal is incredibly simple and stress-free. You just layer the fresh ingredients and toast them in a skillet. Even beginners can master this crispy golden crust easily.
The prep takes almost no time at all. You can have dinner on the table in twenty minutes. It is much faster than ordering takeout tonight.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 2 large whole wheat tortillas
- 2 cups fresh baby spinach, roughly chopped
- 0.5 cup shredded low-moisture mozzarella cheese
- 0.25 cup crumbled feta cheese
- 2 tablespoons sun-dried tomatoes, julienned
- 2 tablespoons red onion, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon extra virgin olive oil
Step-by-Step
- Place a large non-stick skillet over medium heat and add the olive oil.
- Lay one tortilla flat in the skillet.
- Distribute half of the mozzarella cheese evenly across the tortilla surface.
- Layer the chopped spinach, crumbled feta, sun-dried tomatoes, and red onions over the cheese.
- Sprinkle with dried oregano and top with the remaining mozzarella cheese.
- Place the second tortilla on top and press down firmly with a spatula.
- Cook for 3 to 4 minutes until the bottom tortilla is crisp and golden brown.
- Flip the quesadilla carefully and cook for an additional 3 minutes until the cheese is fully melted.
- Remove from heat and let rest for 60 seconds before slicing into wedges.
Best Ways to Enjoy It
Serve these wedges warm with a side of creamy tzatziki. Add a fresh cucumber salad for a complete meal. It is a great kid-approved dinner for any night.
Set the table and enjoy a quiet moment with your family. These are also great for a quick weekend lunch. The tangy feta pairs perfectly with a glass of iced tea.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat in a dry skillet to keep the tortilla perfectly crisp.
Avoid using the microwave as it can make the tortilla soft. A toaster oven also works well for a quick warm-up. This makes a great meal prep option for busy office lunches.
Tips for Best Results
- Use low-moisture mozzarella for the very best cheese pull.
- Squeeze your spinach dry if it seems a bit wet.
- Don’t skip the red onions for a bright flavor pop.
- Cook on medium heat to avoid burning the whole wheat tortilla.
- Add sliced kalamata olives for an extra salty Mediterranean kick.
- Press down firmly with your spatula to help the layers stick.
Ways to Switch It Up
- Add grilled chicken strips for an even bigger protein boost.
- Use gluten-free tortillas to keep the recipe allergy-friendly.
- Swap sun-dried tomatoes for fresh cherry tomatoes in the summer.
Common Questions
Can I use frozen spinach?
Yes, you can use frozen spinach if needed. Just make sure to thaw it and squeeze out all water first. This prevents your Mediterranean Quesadilla from getting soggy.
What is the best cheese to use?
Mozzarella is essential for that gooey, melty texture. Feta provides the signature tangy flavor of the Mediterranean. Using both gives you the perfect balance of taste and texture.
I hope your family loves this easy meal as much as mine does. It makes healthy eating feel like a real treat on a busy night.
— Katie Wood
Mediterranean Quesadilla with Spinach, Feta & Mozzarella
Ingredients
- 2 large whole wheat tortillas
- 2 cups fresh baby spinach, roughly chopped
- 0.5 cup shredded low-moisture mozzarella cheese
- 0.25 cup crumbled feta cheese
- 2 tablespoons sun -dried tomatoes, julienned
- 2 tablespoons red onion, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon extra virgin olive oil
Instructions
- Place a large non-stick skillet over medium heat and add the olive oil.
- Lay one tortilla flat in the skillet.
- Distribute half of the mozzarella cheese evenly across the tortilla surface.
- Layer the chopped spinach, crumbled feta, sun-dried tomatoes, and red onions over the cheese.
- Sprinkle with dried oregano and top with the remaining mozzarella cheese.
- Place the second tortilla on top and press down firmly with a spatula.
- Cook for 3 to 4 minutes until the bottom tortilla is crisp and golden brown.
- Flip the quesadilla carefully and cook for an additional 3 minutes until the cheese is fully melted.
- Remove from heat and let rest for 60 seconds before slicing into wedges.
