Name: Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 cup fresh spinach (chopped); 1/2 cup shredded mozzarella cheese; 1/2 cup crumbled feta cheese; 1 small tomato (diced); 1/4 cup red onion (thinly sliced); Black pepper (to taste); 4 flour tortillas; 1 tablespoon olive oil

Jump to Recipe· 3.9 from 12 reviews

I absolutely love sharing this Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe because it strikes the perfect balance between simplicity and bold, fresh flavors. Whenever I make these, the combination of creamy feta and mozzarella with the slight crunch of red onion and the earthiness of spinach never fails to delight my taste buds. Plus, it comes together so quickly that it’s my go-to when I want something comforting but still vibrant and nutritious. Whether it’s a busy weeknight or a casual get-together, this recipe feels like a little celebration on a plate.

Why You’ll Love This Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe

What makes this Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe stand out to me is the unique flavor profile. The mix of creamy and tangy feta with gooey mozzarella, fresh spinach, and the bite of red onion creates such a satisfying taste contrast. It reminds me of the vibrant Mediterranean coast but in a handheld, cheesy delight. I also love how the tomato adds just the right hint of juiciness without making the quesadillas soggy. Every bite is a delicious combination of textures and flavors that keeps me coming back for more.

Another reason I’m such a fan is how easy this recipe is to prepare. It requires just a handful of ingredients and minimal chopping. Plus, the cooking time is so short—about 15 minutes total—that I can whip it up even on hectic days and still have time to relax and enjoy the meal. It’s also incredibly versatile, making it perfect for weeknight dinners, quick lunches, or even a fun party appetizer. Every time I make it, I feel like I’m treating myself and my loved ones to something special without fuss.

Ingredients You’ll Need

The image shows three folded quesadilla slices stacked on a light wooden board. Each slice has a crispy, golden-brown outer layer with some darker charred spots and is filled with melted white cheese and green spinach leaves. On top of the quesadillas, small pieces of bright red tomato, chopped purple onion, white cheese crumbles, and fresh green herbs are scattered, adding a fresh contrast of colors and textures. The close-up view highlights the melted cheese and the toasty surface of the tortillas, and a white bowl filled with a mix of similar ingredients is partially visible in the upper right corner, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mediterranean quesadilla recipe lies in its simplicity. Each ingredient serves an important role: leafy spinach brings freshness, feta adds tangy creaminess, mozzarella offers meltiness, and red onion gives a subtle kick. These essentials come together to create a balanced and colorful dish that is as nutritious as it is delicious.

4 flour tortillas: Soft and sturdy, they make the perfect wrap for all the flavorful fillings.
1 cup fresh spinach (chopped): Adds vibrant color and a boost of nutrients without overpowering the other flavors.
1/2 cup shredded mozzarella cheese: Melts beautifully to create that classic cheesy stretch we all love.
1/2 cup crumbled feta cheese: Provides a salty, tangy punch, elevating the quesadillas to Mediterranean heights.
1 small tomato (diced): Juicy and fresh, it keeps the quesadillas light and adds a burst of sweetness.
1/4 cup red onion (thinly sliced): Adds crunch and a slight sharpness, perfectly balancing the creamy cheeses.
1 tablespoon olive oil: For crisping the tortillas to a golden perfection without sticking.
Black pepper (to taste): Enhances the overall flavor with a mild kick of spice.

Directions

Step 1: In a mixing bowl, combine the shredded mozzarella, crumbled feta, chopped spinach, diced tomato, thinly sliced red onion, and black pepper. Stir everything together gently until well mixed, making sure the ingredients are evenly distributed.

Step 2: Lay one flour tortilla flat on a clean surface. Spoon about one-fourth of the filling mixture onto one half of the tortilla. Carefully fold the other half over the filling, pressing lightly to seal the edges.

Step 3: Heat a non-stick skillet or frying pan over medium heat and add the tablespoon of olive oil. Allow the oil to warm up, which will help get a nice, crisp finish on the tortilla.

Step 4: Place the filled tortilla in the skillet. Cook for 3 to 4 minutes, or until the bottom side turns golden brown and crispy. Watch closely to prevent burning, and adjust heat if necessary.

Step 5: Using a spatula, carefully flip the quesadilla over and cook for another 3 to 4 minutes until the other side is just as crisp and the cheeses inside are melted and gooey.

Step 6: Remove the quesadilla from the heat and transfer to a cutting board. Let it rest for a minute, then slice into wedges and serve warm to enjoy the perfect melty, fresh-filled bites.

Servings and Timing

This Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe serves 4 people comfortably. The prep time is approximately 5 minutes, thanks to the quick chopping and mixing. Cooking takes around 10 minutes total, so from start to finish, you’re looking at about 15 minutes for a delicious meal. There’s no extra resting time needed beyond a brief minute after cooking to let the quesadillas cool slightly for easier slicing.

How to Serve This Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe - Recipe Image

When I serve these quesadillas, I love pairing them with something light and refreshing to complement the rich cheeses and savory spinach. A crisp Greek salad with cucumbers, olives, and a lemon vinaigrette is one of my favorite companions. Alternatively, a cool tzatziki sauce or a bright tomato salsa works beautifully as a dip to add an extra layer of flavor and moisture.

For presentation, I usually arrange the quartered wedges in a circular pattern on a large plate and garnish with fresh herbs like chopped parsley or oregano. A small bowl of dipping sauce in the center makes it inviting and fun for everyone to dig in. If I’m serving these at a casual party, I might add some lemon wedges on the side for a little zesty squeeze, which always feels so fresh.

As for beverages, these quesadillas pair wonderfully with a chilled white wine like Sauvignon Blanc or a sparkling rosé. For a non-alcoholic option, a sparkling water with a splash of lemon or cucumber keeps the meal light and refreshing. I usually serve the quesadillas warm to hot—right off the pan—because that’s when the cheese is perfectly melted and the tortilla is crisp, creating the best texture and flavor experience.

Variations

I enjoy experimenting with variations of this recipe depending on what I have in my kitchen or the dietary preferences of my guests. For example, swapping the flour tortillas for gluten-free ones works perfectly if you need a gluten-free option. I’ve also tried whole wheat tortillas to add some nuttiness and extra fiber, which I really appreciate for a heartier bite.

If you want a vegan twist, try replacing the cheeses with vegan mozzarella and feta alternatives or even mashed avocado for creaminess. Adding some roasted red peppers or sun-dried tomatoes gives it a smoky depth that’s fantastic. You can also enhance the flavor by throwing in some fresh garlic or herbs like basil or oregano to bring even more Mediterranean vibes.

For cooking methods, while I prefer using a skillet for that golden crispiness, you could try using a panini press if you have one—it presses the quesadilla flat and heats it evenly. Oven baking at 375°F for 8-10 minutes is another hands-off method if you’re making several quesadillas at once. Just be sure to watch them so they don’t dry out.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers—which I suspect will be rare!—store your Mediterranean quesadillas in an airtight container in the refrigerator. I use glass containers with tight-sealing lids to keep them fresh. They’ll generally keep well for up to 3 days. When storing, placing parchment paper between wedges helps prevent them from sticking together.

Freezing

This recipe can be frozen, though I find the texture of the tortilla softens a bit upon thawing. To freeze, wrap individual quesadilla wedges tightly in plastic wrap and then place them in a freezer-safe zip-top bag. They keep well for up to 2 months. When you want to enjoy them, thaw overnight in the fridge for the best results before reheating.

Reheating

To reheat leftovers, I recommend using a skillet over medium heat rather than the microwave. This helps restore the crispiness of the tortilla while gently warming the cheesy filling. Heat for about 2-3 minutes on each side until warmed through. If you use a microwave, the quesadillas may become soggy or lose their desirable texture. A toaster oven is also a great option if you want convenience with some crunch.

FAQs

Can I use whole wheat tortillas instead of flour tortillas?

Absolutely! Whole wheat tortillas are a great alternative and add a nice nutty flavor along with extra fiber. Just keep in mind that they may be a bit firmer, so watch your cooking time to achieve the right crispness without overcooking.

What can I substitute for feta if I don’t have it on hand?

If you don’t have feta, you can use goat cheese or even ricotta for a creamy texture with less saltiness. Another option is to use shredded Parmesan, which adds a savory punch. Keep in mind the flavor profile will shift slightly depending on your choice.

Can I prepare the filling ahead of time?

Yes, you can mix the filling ingredients a few hours in advance and keep it refrigerated until you’re ready to assemble the quesadillas. Just add the black pepper later if you’re worried about it becoming too strong, and mix gently before filling the tortillas.

Is this recipe suitable for kids?

Definitely! The mild flavors and melted cheeses usually appeal to kids, and you can adjust the amount of onion or omit it if preferred. Cutting the quesadillas into smaller bites makes them easier for little hands to manage.

Can I add protein like chicken or chickpeas?

Yes, adding cooked, shredded chicken or canned chickpeas seasoned with Mediterranean spices can make the quesadillas more filling. Just be sure to drain any excess moisture so your quesadillas don’t get soggy. Adding protein is a wonderful way to customize the meal to your liking.

Conclusion

I hope you feel as excited as I do to try this Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe. It’s one of those dishes that feels both indulgent and wholesome, simple yet packed with flavor. Once you make it, I’m sure you’ll find yourself turning to it again and again as an easy, delicious meal that never gets boring. Trust me, this one’s a real crowd-pleaser you’ll adore sharing with family and friends.