A warm, crispy Mediterranean quesadilla combines the comfort of melty cheese with bright, green spinach and briny feta. It cooks fast, smells garlicky and savory, and makes a perfect weeknight dinner or easy lunch. If you like experimenting with fillings, check out chicken, beef and bacon ranch quesadilla ideas for more savory twists.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 360 kcal (approximate)
- Protein: 15 g
- Carbohydrates: 25 g
- Fat: 19 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 780 mg
Why Make This Mediterranean Quesadilla
This Mediterranean quesadilla is fast, bright, and satisfying. The feta gives a salty, tangy bite while mozzarella melts into a creamy stretch. Garlic warms the nose, and wilted spinach adds a fresh, tender texture and a pop of color. It’s great when you want something quick that still feels a little special.
How to Make Mediterranean Quesadilla
You will lightly sauté garlic and spinach, then layer them with cheeses on a tortilla and pan-fry until golden. The whole process takes under 20 minutes. Use medium heat and a thin layer of oil so the tortilla crisps without burning. Press gently while cooking so the cheese binds the filling and the tortilla browns evenly.
Ingredients:
- tortillas
- spinach
- feta cheese
- mozzarella cheese
- olive oil
- garlic
- pepper
- salt
Directions:
Step 1: Preparation
Heat olive oil in a skillet over medium heat. Mince 1–2 cloves of garlic and have your spinach washed and roughly chopped so it cooks quickly.
Step 2: Mixing
Add minced garlic to the hot oil and sauté until fragrant, about 20–30 seconds. Add the spinach and cook, stirring, until wilted and tender, about 1–2 minutes. Season with a pinch of salt and a grind of black pepper. Remove from heat.
Step 3: Cooking
Place one tortilla in a dry skillet over medium-low heat. On one half of the tortilla, layer the cooked spinach, crumbled feta, and shredded mozzarella. Fold the tortilla in half and press lightly with a spatula. Cook until the bottom is golden brown, about 2–3 minutes, then flip and cook the other side until golden and the cheese melts, another 2–3 minutes.
Step 4: Finishing
Transfer the quesadilla to a cutting board and let it rest for a minute so the cheese sets slightly. Cut into wedges and serve warm. Add a sprinkle of extra feta or a drizzle of olive oil if desired.
How to Serve Mediterranean Quesadilla
Serve hot with lemon wedges, a simple yogurt-based tzatziki, or a fresh tomato-cucumber salad. The quesadilla pairs well with a light green salad for lunch or roasted vegetables for a more filling dinner. For a party, cut into small wedges and offer toothpicks so guests can snack easily.
How to Store Mediterranean Quesadilla
- Refrigerator: Cool completely, wrap tightly in foil or store in an airtight container. Keep for up to 3 days.
- Freezer: Wrap each cooled quesadilla in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a skillet over low-medium heat until warmed and crisp, or bake at 350°F (175°C) for 8–10 minutes. Avoid microwaving if you want to keep the tortilla crispy.
Expert Tips for Perfect Mediterranean Quesadilla
- Don’t overfill: Too much filling makes folding and crisping hard. Keep a thin, even layer of spinach and cheese.
- Dry the spinach: Too much moisture will make the quesadilla soggy. After wilting, squeeze excess water from spinach with a towel.
- Medium-low heat: Cook slowly enough to melt cheese without burning the tortilla.
- Use a mix of cheeses: Feta gives tang and salt; mozzarella gives melt and stretch. You can swap mozzarella for provolone for a slightly sharper flavor.
- Season last: Feta is salty, so add salt sparingly while cooking.
Delicious Variations
- Tomato & Olive: Add thinly sliced tomato and chopped kalamata olives for extra Mediterranean flavor.
- Chicken & Spinach: Add leftover shredded chicken to the spinach mix for more protein.
- Roasted Red Pepper: Add sliced roasted red peppers for sweetness and color.
- Herbed Yogurt Dip: Mix plain yogurt with lemon, dill, and garlic for a bright dipping sauce.
- Vegan option: Use dairy-free cheese and omit feta; add nutritional yeast for a savory note.
Frequently Asked Questions
-
How do I prevent the tortilla from burning?
Cook over medium-low heat and watch closely. Use just enough oil to coat the pan. If the tortilla browns too fast, lower the heat. -
Can I use whole wheat or corn tortillas?
Yes. Whole wheat works well and adds fiber. Corn tortillas are smaller and less pliable; warm them first to prevent cracking and use two if needed. -
Is it okay to use frozen spinach?
Yes, but thaw and squeeze out all excess water before sautéing. Frozen spinach can add too much moisture if not drained well. -
Can I make these ahead for meal prep?
You can assemble and refrigerate for up to a day, then cook when ready. Cooked quesadillas store well and reheat nicely in a skillet. -
What can I use instead of feta?
Try goat cheese for tang, cotija for salt, or omit and add a little extra mozzarella plus a squeeze of lemon for brightness. -
How do I make the quesadilla crispier?
Use a lightly oiled skillet and press gently with a spatula while cooking. Finish briefly under a broiler for extra crispness if needed.
Conclusion
This Mediterranean quesadilla is an easy, tasty way to enjoy melty cheese, tender spinach, and bright savory flavors in under 20 minutes. It’s flexible, quick to make, and perfect for weeknights or casual gatherings. For another similar recipe with extra ingredients and tips, see Easy Mediterranean Quesadillas – Tasty Oven. Give it a try—you’ll love the garlic aroma, the crunchy tortilla, and the creamy, tangy filling.
Print
Mediterranean Quesadilla
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A warm, crispy Mediterranean quesadilla combining melty cheese, bright spinach, and briny feta, perfect for a quick weeknight dinner or easy lunch.
Ingredients
- 2 tortillas
- 2 cups spinach
- 1/2 cup feta cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- Black pepper, to taste
- Salt, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Mince garlic and prepare spinach.
- Add minced garlic to hot oil and sauté until fragrant, about 20–30 seconds. Add spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper. Remove from heat.
- Place one tortilla in a dry skillet over medium-low heat. On one half, layer spinach, feta, and mozzarella. Fold tortilla and press lightly. Cook until golden brown, about 2–3 minutes, then flip and cook the other side until golden and cheese melts, another 2–3 minutes.
- Transfer to a cutting board, let rest for a minute, then cut into wedges and serve warm. Optionally, add extra feta or a drizzle of olive oil.
Notes
For a crispier quesadilla, use a lightly oiled skillet and press while cooking. Optionally finish briefly under a broiler for extra crispness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg
