Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Ingredients and portions
Start by gathering fresh spinach, crumbled feta, shredded mozzarella, thinly sliced red onion, flour tortillas, olive oil, and a pinch of oregano and black pepper—amounts depend on servings: use 1 cup packed spinach, 3/4 cup feta, and 1 cup mozzarella per four tortillas for balanced filling. If you want a green side or to boost veggie intake, consider pairing the quesadillas with a quick spinach smoothie recipe that complements the salty feta and sweet onion.
Step-by-step assembly and cooking
Warm a nonstick skillet over medium heat and lightly brush one side of a tortilla with olive oil. On the un-oiled side, layer mozzarella first so it melts against the tortilla, add spinach and sliced red onion, then sprinkle crumbled feta and a pinch of oregano. Top with another tortilla, oiled side up, and cook 2–3 minutes per side until golden and the cheeses are fully melted. Cut into wedges and serve hot so the textures—soft spinach, creamy feta, stringy mozzarella, and crisped onion—stay distinct.
Timing and ingredient prep to speed the process
Thinly slice the red onion and toss it in a little lemon or vinegar for 5 minutes to soften raw bite and add brightness without extra cooking. Shred the mozzarella fresh for faster melting and crumble feta last to preserve its tang. If you’re making multiple quesadillas, keep finished pieces warm on a low sheet tray while you cook the rest to maintain crisp edges and melted interiors.
Tips for melty cheese and crisp tortillas
Press gently with a spatula while cooking to encourage the mozzarella to bind the layers without leaking oil. Use medium heat—too high burns the tortilla before cheeses melt, too low yields soggy results. For an even crisper finish, finish under a broiler for 30–60 seconds on a heatproof pan, watching closely. For a quick chilled pairing, a 2-minute frozen fruit smoothie balances the savory filling and refreshes the palate.
Variations and serving suggestions
For extra Mediterranean notes, add a few kalamata olive slices, a smear of hummus inside, or swap baby arugula for spinach. To keep the quesadillas vegetarian but heartier, fold in cooked chickpeas smashed with olive oil and lemon. Serve with tangy yogurt dip or tomato-based salsa; for lighter sides try one of these chia seed smoothie ideas if you want a nutrient-packed beverage on the side. 
Conclusion
For an easy reference version of this recipe, see the detailed guide at Easy Mediterranean Quesadillas (step-by-step), and for a budget-friendly take on the same flavor profile check the variation ideas at Mediterranean Quesadillas – Budget Bytes.
