Tasty Mediterranean Spinach Feta Quesadillas (Ready-to-Print Version)
Melty cheese, fresh spinach, and tangy feta between crispy tortillas for a quick, flavorful Mediterranean meal.
# What You’ll Need:
→ Filling
01 -
3 cups baby spinach, roughly chopped
02 -
1 cup cherry tomatoes, diced
03 -
1/3 cup red onion, finely chopped
04 -
1 cup shredded whole milk mozzarella cheese
05 -
3/4 cup crumbled feta cheese
→ Base
06 -
4 large flour tortillas (burrito size, about 10 inches each)
→ For Cooking
07 -
2 tablespoons olive oil
# Step-by-Step Guide:
01 -
Chop the spinach, dice the cherry tomatoes, and finely chop the red onion. Combine in a large bowl with shredded mozzarella and crumbled feta. Mix thoroughly until the ingredients are evenly incorporated.
02 -
Lay out the tortillas on a flat surface. Spread one-third of the filling evenly over half of each tortilla, bringing the mixture to the edges. Fold each tortilla over to create a half-moon shape, pressing gently to seal.
03 -
Heat 1/2 tablespoon olive oil in a 10-inch skillet over medium heat. Place a folded quesadilla into the pan. Cook for 3 to 4 minutes per side, pressing with a spatula, until golden and cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
04 -
Transfer cooked quesadillas to a cutting board. Allow to cool for 1 minute, then slice each into wedges. Serve warm with salsa, sour cream, or other preferred dips.
# Handy Tips:
01 -
For best texture, avoid overfilling the quesadillas to prevent leakage during cooking.
02 -
Wipe out the skillet between batches to avoid burnt residue and maintain a clean flavor.
03 -
Tortillas crisp up best when cooked over medium heat and not overcrowded in the skillet.
04 -
Substitute kale or arugula for spinach if preferred, adjusting chopping size for even cooking.