Mediterranean Quesadillas with Spinach, Feta, and Mozzarella

Mediterranean quesadillas are one of my favorite ways to bring bold, fresh flavors to the table in about 20 minutes. Packed with spinach, feta, mozzarella, and red onion, these crispy tortillas deliver a satisfying, high-protein meal that feels anything but boring.

I still remember the first time I threw together Mediterranean quesadillas on a busy Tuesday night with whatever I had in the fridge. The feta melted just enough, the spinach wilted perfectly, and that red onion added a little sweetness I did not expect. Now this recipe is on regular rotation in my kitchen. It is the kind of quick dinner that feels a little fancy without any real effort. Whether you need a fast lunch or a light weeknight dinner, these spinach and feta quesadillas always deliver something worth coming back to.

Everything You Need for These Mediterranean Quesadillas

I always reach for whole wheat tortillas here because they add a subtle nuttiness and hold up beautifully when you fold and cook them. Shred your mozzarella fresh if you can. It melts much better than the pre-shredded kind. Here is everything you need:

• 1 tablespoon olive oil – use a good quality extra virgin for best flavor
• 1/2 red onion, thinly sliced – the thinner the better for even cooking
• 2 cups fresh spinach – baby spinach works great and wilts quickly
• 4 (8-inch) whole wheat tortillas – or any tortilla you have on hand
• 1 cup shredded mozzarella cheese – freshly shredded melts smoother (skip the bagged kind)
• 1/2 cup crumbled feta cheese – I prefer a block of feta crumbled by hand for creamier, chunkier texture

Pro tip: Do not skip the feta. It is what gives these Mediterranean quesadillas their signature salty, tangy flavor that sets them apart from a regular cheese quesadilla.

How to Make Mediterranean Quesadillas Step by Step

I prefer using a non-stick skillet for this recipe. It makes flipping the quesadillas much easier and gives you that golden, crispy finish without any sticking or tearing.

Step 1: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the thinly sliced red onion and cook for 3 to 4 minutes, stirring occasionally, until softened and slightly translucent. You will start to smell a sweet, savory aroma – that is your cue they are ready.

Step 2: Add the fresh spinach to the skillet and cook for 1 to 2 minutes until fully wilted. It will shrink down quite a bit, so do not worry if it looks like a lot at first. Remove the spinach and onion mixture from the skillet and set it aside on a plate. Let it cool for 1 to 2 minutes, then press gently with a paper towel to remove excess moisture. This step is important. Wet filling makes soggy Mediterranean quesadillas.

Step 3: Lay one tortilla flat on a clean surface. Sprinkle half of the mozzarella and feta over one half of the tortilla only. Add half of the spinach and onion mixture on top of the cheese. Fold the empty half of the tortilla over the filling. Press lightly to help it hold its shape.

Step 4: Return the skillet to medium heat (no additional oil needed). Place the folded quesadilla in the skillet and cook for 2 to 3 minutes per side, until the outside is golden brown and the cheese is fully melted. Press it gently with a spatula during cooking to help the layers seal together.

Step 5: Transfer to a cutting board and let it rest for 1 minute before slicing. Repeat steps 3 and 4 with the second tortilla and remaining fillings.

Step 6: Slice each quesadilla into wedges and serve immediately while the cheese is still warm.

Tasty Ways to Serve Your Mediterranean Quesadillas

These Mediterranean quesadillas pair beautifully with fresh, bright sides that complement their savory, cheesy filling. Here are some of the best sides for Mediterranean quesadillas:

Greek Salad: The crisp cucumbers, juicy tomatoes, olives, and tangy dressing cut right through the richness of the melted cheese and balance every bite.

Cucumber and Tomato Salad: Light, refreshing, and ready in minutes. It adds a cool contrast to the warm, golden quesadilla wedges without weighing down the meal.

Greek Yogurt or Tzatziki: A cool dollop on the side adds creaminess that works perfectly with the salty feta. This is my personal favorite pairing.

Hummus: Great for dipping the wedges and adds extra plant-based protein to round out your plate.

More Easy and Delicious Recipes to Try This Week

These Mediterranean quesadillas pair wonderfully with other fresh, flavor-packed meals that come together just as quickly. For another protein-rich skillet meal with bold ingredients, the Best Spinach and Feta Flatbread Pizza is a natural companion – same Mediterranean flavors, different format, and equally satisfying. For a heartier dinner pairing, the Greek Chicken Tenders bring crispy, herb-seasoned protein that rounds out a full Mediterranean-inspired spread beautifully.

If you love quick, cheesy meals with a fresh twist, the BBQ Chicken Quesadillas are a must-try next – same satisfying crispy tortilla base with a smoky, tangy filling. For a lighter side that complements the richness of these quesadillas, the Chickpea Beet and Feta Salad adds color, crunch, and a bright feta finish that ties the whole meal together perfectly.

Smart Storage and Reheating Tips for Leftover Mediterranean Quesadillas

Leftover Mediterranean quesadillas store well and make a solid next-day lunch. Let them cool completely, then place them in an airtight container and refrigerate for up to 3 days. Lay the wedges in a single layer if possible to avoid sogginess.

To reheat, I recommend a skillet over medium heat for 2 to 3 minutes per side. This brings the tortilla back to a crispy finish. The microwave works in a pinch, but the tortilla will come out softer. If you use the microwave, heat in 30-second intervals until warmed through.

Pro tip: These spinach and feta quesadillas taste surprisingly good cold the next day, sliced and packed in a lunch box. The flavors actually deepen overnight as they sit together.

Common Questions About Mediterranean Quesadillas

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