Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion — The first time I made these, a rainy October evening wrapped the kitchen in soft light and the whole house smelled like toasted tortillas and warm cheese. My partner came in from raking leaves, and one bite later we both declared it a cozy fall favorite.
Introduction
There’s something irresistible about Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion: they blend bright, herby Mediterranean flavors with the gooey comfort of melted cheese. This recipe is a reader favorite because it’s quick enough for weeknights, flexible for seasonal produce, and comforting enough for chilly afternoons. If you like pairing savory bites with sweet, try a refreshing snack like cottage cheese with pineapple and chia seeds alongside these quesadillas for balance.
Ingredients (serves 4)
- 4 large flour tortillas (use gluten-free tortillas if needed)
- 2 cups fresh baby spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp black pepper
- Pinch of salt (taste carefully because feta is salty)
- Optional: a squeeze of lemon or a handful of chopped fresh parsley for brightness
For a gluten-free make, use certified gluten-free tortillas and follow the same ingredients list; you’ll find a similar flavor in a breakfast pairing like gluten-free egg muffins with spinach and feta.
Step-by-step instructions
- Prep the filling: Heat olive oil in a skillet over medium heat. Add the sliced red onion and a pinch of salt; cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook for 30 seconds more. Toss in the chopped spinach and oregano; cook just until wilted, about 1–2 minutes. Remove from heat and let cool slightly.
- Assemble the quesadillas: Lay one tortilla flat. Sprinkle half the mozzarella evenly, then spoon a generous layer of the spinach-onion mixture, scatter crumbled feta on top, and finish with the remaining mozzarella. Top with a second tortilla and press gently.
- Cook until golden: Wipe the skillet clean and return to medium heat. Place the assembled quesadilla in the skillet and cook 3–4 minutes per side, pressing down with a spatula, until the outside is golden-brown and cheese is melted. Repeat with remaining tortillas.
- Rest and slice: Let the quesadillas rest for a minute before slicing into wedges so the cheese sets slightly. Serve warm with a lemon wedge, tzatziki, or your favorite salsa.
If you’re planning a brunch spread, these pair well with simple bites like deviled eggs with paprika and chives, giving your table a mix of creamy and savory flavors.
Tips for success
- Use a mix of cheeses for the best melt and flavor: mozzarella for stretch and feta for tang. Don’t overload the filling; less is more to avoid breaking the tortilla.
- Low and slow for the onions: caramelizing the red onion brings out natural sweetness that balances the salty feta.
- For crispier quesadillas, brush the outside of the tortilla lightly with olive oil or melted butter before cooking.
- If your skillet isn’t big enough, press gently with a second pan or a heavy spatula for even contact.
- Want more veggie variety? Fold in roasted red peppers or sautéed mushrooms for depth. For other cozy ways to use hidden veggies, check out this gluten-free mac and cheese with hidden veggies for inspiration.
Possible variations
- Gluten-free: Swap for gluten-free tortillas and follow the same steps for a naturally gluten-free meal.
- Streusel-style topping: For a playful sweet-salty twist, sprinkle a tiny bit of savory herbed streusel (made with breadcrumbs, olive oil, herbs, and a pinch of sugar) on the top before the final minute of cooking to add crunch.
- Add protein: Fold in shredded rotisserie chicken or chickpeas for a heartier filling without changing the core technique.
- Mediterranean meal plan: If you love this flavor profile, you might enjoy planning meals around similar ingredients using an easy 7-day Mediterranean diet meal plan for beginners that keeps cooking simple and seasonal.
Storage recommendations
- Refrigerator: Store cooled quesadilla wedges in an airtight container for up to 3 days. Reheat in a skillet over low heat for a few minutes per side to regain crispness.
- Freezer: Wrap individual wedges tightly in parchment and foil; freeze up to 2 months. Reheat from frozen in a 350°F oven for 10–15 minutes, flipping halfway, until warmed through and lightly crisp.
- Freshen before serving: A quick squeeze of lemon, a sprinkle of fresh parsley, or a dollop of yogurt-based sauce brightens reheated quesadillas beautifully.
FAQs
How long do Mediterranean quesadillas with spinach, feta, mozzarella, and red onion take to make?
They take about 25–30 minutes from start to finish — 10–15 minutes to prep and 10–15 minutes to cook, depending on skillet size and batch cooking.Can I make these vegetarian quesadillas ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before cooking, or fully cook and store for up to 3 days. Reheat in a skillet or oven for best texture.What’s the best cheese combination for melting and flavor?
A mix of mozzarella for melt and feta for tang works best. You can add a mild melting cheese like provolone if you want extra stretch.Are these quesadillas suitable for a gluten-free diet?
Yes — use certified gluten-free tortillas and follow the same recipe for a delicious gluten-free option.
Mediterranean Quesadillas
Ingredients
Main Ingredients
- 4 large large flour tortillas Use gluten-free tortillas if needed.
- 2 cups fresh baby spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 pinch salt Taste carefully because feta is salty.
Optional Ingredients
- 1 squeeze of lemon For brightness.
- 1 handful fresh parsley, chopped For brightness.
Instructions
Preparation
- Heat olive oil in a skillet over medium heat. Add the sliced red onion and a pinch of salt; cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes.
- Add the minced garlic and cook for 30 seconds more. Toss in the chopped spinach and oregano; cook just until wilted, about 1–2 minutes. Remove from heat and let cool slightly.
Assembly
- Lay one tortilla flat. Sprinkle half the mozzarella evenly, then spoon a generous layer of the spinach-onion mixture, scatter crumbled feta on top, and finish with the remaining mozzarella.
- Top with a second tortilla and press gently.
Cooking
- Wipe the skillet clean and return to medium heat. Place the assembled quesadilla in the skillet and cook 3–4 minutes per side, pressing down with a spatula, until the outside is golden-brown and cheese is melted.
- Repeat with remaining tortillas.
Serving
- Let the quesadillas rest for a minute before slicing into wedges so the cheese sets slightly. Serve warm with a lemon wedge, tzatziki, or your favorite salsa.