Mediterranean Quesadillas with Spinach

This Mediterranean twist on quesadillas has become my weeknight dinner savior when I need something quick yet satisfying. The combination of creamy cheeses with fresh vegetables creates a meal that feels both indulgent and nourishing without hours in the kitchen.

I first made these quesadillas when hosting an impromptu lunch for friends with different dietary preferences. Everyone loved them so much that they've become my go-to option whenever I'm entertaining on short notice.

Ingredients

• 4 flour tortillas: choose medium sized ones for easy folding and handling
• 1 cup fresh spinach: chopped to distribute evenly throughout each bite
• ½ cup shredded mozzarella cheese: provides the perfect melty texture that holds everything together
• ½ cup crumbled feta cheese: adds tangy flavor and Mediterranean authenticity
• 1 small tomato: diced for freshness and subtle sweetness
• ¼ cup red onion: thinly sliced for a punch of flavor without overpowering
• ¼ teaspoon black pepper: freshly cracked offers the best flavor
• 1 tablespoon olive oil: for frying helps achieve the perfect golden exterior

Step-by-Step Instructions

Prepare the filling:

Combine all cheeses and vegetables in a mixing bowl until evenly distributed. This ensures each quesadilla has the perfect balance of ingredients. The moisture from the tomatoes will slightly wilt the spinach which is exactly what you want.

Assemble the quesadillas:

Lay a tortilla flat and place one fourth of the mixture on half of the tortilla. Resist the urge to overfill as this can lead to spillage during cooking. Spread the filling evenly to the edges for consistent flavor in each bite.

Fold and prepare:

Fold the empty half over the filling to create a half moon shape. Press gently around the edges to seal in the ingredients. The tortilla should be fully closed but not squished so tightly that ingredients push out.

Preheat the pan:

Heat your skillet over medium heat and add olive oil. Allow the oil to heat until it shimmers but doesn’t smoke. The right temperature ensures a crispy exterior without burning.

Cook to perfection:

Place the assembled quesadilla in the pan and cook for 3 to 4 minutes. Press gently with a spatula to ensure even contact with the pan. When golden brown flip carefully and cook the other side until equally crisp and the cheese is completely melted.

Serve immediately:

Remove from heat and let cool for just a minute before slicing into wedges. This brief resting period allows the cheeses to set slightly preventing immediate oozing when cut.

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The combination of feta and mozzarella is what makes this recipe special to me. I discovered it while trying to recreate a sandwich I had at a small café in Greece. The feta provides that distinctive Mediterranean flavor while the mozzarella gives the satisfying cheese pull that makes quesadillas so enjoyable.

Make It Your Own

These quesadillas welcome personal touches based on your preferences. Add a handful of kalamata olives for more Mediterranean flavor or include some chopped artichoke hearts for extra texture. For a protein boost consider adding some chickpeas or white beans. The recipe is wonderfully adaptable while maintaining its Mediterranean character.

Storage and Reheating

These quesadillas are best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to two days. To reheat use a dry skillet over medium-low heat rather than a microwave to maintain the crispy texture. Place the cold quesadilla in the pan and heat for about two minutes per side until warmed through and crisp again.

Serving Suggestions

Serve these quesadillas with a side of tzatziki for dipping to enhance the Mediterranean flavors. A simple Greek salad makes the perfect accompaniment for a complete meal. For a casual gathering cut each quesadilla into smaller triangles and arrange on a platter with various dipping options including hummus and baba ganoush.

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Recipe FAQs

→ Can I make these quesadillas ahead of time?

Yes! You can prepare the filling mixture up to 24 hours in advance and store it in the refrigerator. When ready to eat, simply assemble and cook the quesadillas. For partially assembled quesadillas, store them with parchment paper between each one and cook within a few hours for best results.

→ What can I serve with Mediterranean quesadillas?

These quesadillas pair wonderfully with tzatziki sauce, hummus, Greek salad, or a simple cucumber and tomato salad. For a more substantial meal, serve with a side of Greek lemon rice or roasted vegetables.

→ How do I keep my quesadillas from getting soggy?

To prevent soggy quesadillas, make sure to thoroughly drain any watery vegetables like tomatoes before adding them to the filling. Cook on medium heat to ensure the tortilla gets crispy before the filling releases too much moisture. Also, let the quesadillas rest for a minute after cooking to allow the cheese to set slightly.

→ Can I freeze these Mediterranean quesadillas?

Yes, these quesadillas freeze well. Cook them completely, allow to cool, then wrap individually in foil and place in a freezer bag. Freeze for up to 2 months. To reheat, remove foil and warm in a 350°F oven for 10-15 minutes, or in a skillet over medium-low heat until heated through.

→ What other cheese options work well in these quesadillas?

While mozzarella and feta create an authentic Mediterranean flavor, you can substitute with halloumi, goat cheese, or ricotta for the feta. For the mozzarella, try provolone, Monterey Jack, or a mild white cheddar. The key is balancing a melting cheese with a more flavorful variety.

→ How can I make this dish more substantial?

To make these quesadillas more filling, add protein like grilled chicken, shrimp, chickpeas, or white beans. You could also increase the vegetable content with artichoke hearts, roasted red peppers, zucchini, or eggplant. For an extra flavor boost, consider adding Mediterranean herbs like oregano, basil, or dill.