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Stack of three Mediterranean quesadillas filled with spinach, feta, mozzarella, and red onion, on a wooden board.

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion

These Mediterranean Quesadillas are packed with spinach, feta, mozzarella, and red onion, offering a healthy and flavorful vegetarian meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 quesadillas
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 166.92
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quesadillas
  • 10 8 inch flour tortillas
  • 1 lb. frozen chopped spinach thawed and moisture squeezed out
  • 1 small red onion thinly sliced
  • 1/2 roasted red peppers jarred, cut into small strips
  • 1/3 kalamata olives jarred, roughly chopped
  • 1 handful fresh parsley optional, roughly chopped
  • 4 oz. feta cheese crumbled
  • 8 oz. shredded mozzarella
  • 1 tsp dried oregano

Equipment

  • Colander
  • Large bowl
  • Non-stick skillet

Method
 

  1. Thaw the frozen spinach. Place it in a colander and press to squeeze out as much moisture as possible. Put the drained spinach in a large bowl.
  2. Add the thinly sliced red onion, chopped roasted red peppers, chopped kalamata olives, and chopped parsley to the bowl with the spinach.
  3. Add the dried oregano, crumbled feta cheese, and shredded mozzarella cheese to the bowl. Stir everything together until evenly distributed.
  4. Divide the filling among the ten tortillas, placing it on one half of each tortilla. Fold the other half over the filling.
  5. Heat a non-stick skillet over medium to medium-low heat. Cook each quesadilla for a few minutes per side, until golden brown and crispy, and the cheese is melted.

Nutrition

Calories: 166.92kcalCarbohydrates: 7.27gProtein: 9.31gFat: 11.59gSodium: 709.22mgFiber: 2.58g

Notes

You can freeze these quesadillas before cooking. To cook from frozen, use lower heat to allow the inside to thaw and melt before the outside becomes crispy.

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