Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tbsp olive oil in a large 12-inch skillet over medium heat. Cook red onion 3–4 minutes until softened.
- Add spinach, oregano, salt, and pepper. Cook 2–3 minutes until spinach is wilted. Drain excess liquid. Remove from heat.
- Lay tortillas on a work surface. Sprinkle mozzarella on one half of each tortilla.
- Divide spinach and onion mixture over mozzarella. Top with crumbled feta. Fold tortillas over to create half-moons.
- Wipe skillet and heat remaining 1 tbsp olive oil. Cook 1–2 quesadillas 3–4 minutes per side until golden and cheese is melted. Press gently with spatula.
- Let cooked quesadillas rest 1–2 minutes before cutting into wedges. Repeat with remaining quesadillas. Serve immediately.
Notes
- Store leftovers in airtight container in refrigerator up to 3 days with parchment between quesadillas.
- Reheat in skillet 2–3 minutes per side or in air fryer at 350°F for 3–4 minutes until crispy.
- Filling can be prepped ahead for quick assembly.
- Each quesadilla provides 14g protein per serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Fusion, Greek, Mediterranean