Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are the kind of cozy, flavorful comfort food that feels like a hug on a plate. This recipe brings together fresh spinach, tangy crumbled feta, melty mozzarella, and sharp red onion folded inside warm flour tortillas for a golden, crispy exterior and a gooey, savory interior. Perfect for seasonal spring and summer gatherings when spinach and fresh tomatoes are at their best, these quesadillas balance creamy, salty, and bright flavors with a satisfying crunch. If you enjoy simple, from-scratch meals that come together quickly but taste special, these Mediterranean quesadillas are absolutely worth trying — and they’re wonderfully adaptable for vegetarian weeknights or easy entertaining. For sweet-savory side ideas that pair nicely, consider a baked pear salad riff on seasonal produce with the same cozy attitude as this dish: baked pears with feta, honey, and cranberries.
Ingredients & Equipment
Ingredients
- 4 flour tortillas
- 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)
- 1 tablespoon olive oil
- Black pepper (to taste)
Notes on ingredients
- Use fresh baby spinach or mature leaves chopped roughly — both work well; wilt larger leaves briefly if you prefer less volume.
- Feta adds bright, salty tang. For a milder option, use reduced-fat feta or replace half the feta with goat cheese.
- Roma or vine-ripened tomatoes are best for a juicy, fresh bite; if tomatoes are out of season, use roasted red peppers as a seasonal swap.
- Flour tortillas are recommended for pliability and browning; whole wheat or gluten-free tortillas will also work if you need alternatives.
Helpful equipment
- Non-stick skillet or cast-iron pan (a heavy skillet gives the best, even browning)
- Mixing bowl
- Spatula (sturdy, thin-edge for easy flips)
- Knife and cutting board
- Plate and paper towels or kitchen towel for resting
- Optional: griddle, panini press, or oven baking sheet if you want to cook multiple quesadillas at once
Kitchen tip: If you plan to toast several at once, a griddle or a cold oven turned to a low broil on a baking sheet can help keep them warm while finishing the rest.
Step-by-Step Instructions (with tips)
1. Make the filling
In a mixing bowl, combine the mozzarella cheese, feta cheese, chopped spinach, diced tomato, thinly sliced red onion, and black pepper. Mix well so the cheeses and vegetables are evenly distributed.
Tip: If your tomatoes are particularly juicy, gently squeeze out seeds or pat diced tomatoes on a paper towel before adding to avoid soggy quesadillas. For extra flavor, add a teaspoon of lemon zest or a pinch of dried oregano to the filling.
2. Assemble the quesadillas
Lay one tortilla flat and place one-fourth of the filling mixture on half of the tortilla. Fold it over to cover the filling, pressing gently at the edges to seal.
Variation: For a layered melt, sprinkle a small amount of mozzarella on the bottom half first, then add the filling, then a little more mozzarella before folding. This helps everything stick together as it melts.
3. Heat the skillet
Heat a non-stick skillet over medium heat and add olive oil. Swirl to coat the surface.
Tip: Use a neutral olive oil for cooking; for a finished touch, brush the cooked quesadilla with a little extra virgin olive oil or a smear of herbed butter.
4. Cook until golden
Place the filled tortilla in the skillet and cook for about 3–4 minutes until golden brown and crisp on the bottom. You should see the cheese start to melt and the tortilla puff slightly.
Tip: Press lightly with a spatula occasionally to ensure even contact with the skillet; if using cast-iron, adjust heat so the tortilla browns without burning.
5. Flip and finish cooking
Flip carefully and cook for another 3–4 minutes until both sides are crispy and the cheese is fully melted. If you notice the outside is browning too fast while the cheese remains unmelted, lower the heat and cover the skillet for a minute to trap heat.
Variation: For a smoky finish, toast on a lightly oiled grill pan for grill marks and a charred note.
6. Rest and slice
Remove from heat, slice into wedges, and serve warm. Let the quesadilla rest a minute to avoid hot, runny filling and to help slices hold together.
Serving tip: A quick sprinkle of flaky sea salt or a grind of fresh black pepper right after slicing brightens flavors. Add a handful of chopped fresh herbs like parsley or basil for an herbaceous lift.
Additional cooking methods
- Oven method: Assemble and place on a baking sheet lined with parchment. Bake at 400°F (200°C) for 8–10 minutes, flipping halfway, until browned and cheese is melted. Good if making several at once.
- Panini press: Preheat press and cook for 3–5 minutes until crisp and warmed through.
- Roasting option for tomatoes: If you prefer concentrated tomato flavor, roast halved cherry tomatoes on a sheet with olive oil and thyme at 425°F for 10–12 minutes; cool and then dice into the filling.
Kitchen tip: If you want to wilt spinach quickly without extra moisture, sauté it for 30–60 seconds and cool before mixing into the cheese blend. This deepens the spinach flavor and reduces water content.
Flavor Variations & Add-Ins
- Add a spoonful of hummus or pesto inside for a Mediterranean twist with an extra layer of flavor.
- Layer in thinly sliced grilled chicken or chickpeas for extra protein. If using chicken, pre-cook and shred; see a great slow-cooked protein inspiration here: garlic parmesan crockpot chicken and potatoes.
- For heat, add sliced pepperoncini, a drizzle of harissa, or crushed red pepper flakes.
- Swap mozz for a sharper fontina or provolone for different melty textures.
- Make it gluten-free with your favorite GF tortillas and omit the tomato for lower moisture.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Store cooled quesadilla wedges in an airtight container or wrapped in foil for up to 3 days. Reheat in a skillet over medium-low heat for 2–3 minutes per side, or in a 350°F oven for 8–10 minutes to restore crispiness. Avoid microwaving if you want crisp edges, as it can make tortillas chewy.
Freezing
- Flash freeze individual assembled but uncooked quesadillas on a baking sheet for 30–60 minutes, then wrap each in plastic wrap and place in a freezer bag. Freeze up to 2 months. To cook from frozen: thaw in the fridge overnight or cook directly on a skillet at low-medium heat, covering briefly to let the cheese melt, then increase heat to crisp the outside.
Make-ahead assembly
- Prepare the filling up to two days ahead and keep it in an airtight container. Assemble and cook when ready for the freshest texture. If you plan to assemble ahead and refrigerate, place parchment between stacked quesadillas to prevent sticking.
Portioning advice
- Each large tortilla folded makes a hearty portion; plan one per light eater or two per more hungry diner. Cut into wedges for sharing as an appetizer.
How to Use / Serve This Dish
Serving ideas
- Serve with a simple cucumber-tomato salad dressed in lemon and olive oil for a fresh contrast.
- Offer sauces: tzatziki, hummus, or a bright chimichurri work beautifully. A dollop of yogurt mixed with lemon and garlic is a quick cooling accompaniment.
- Pair with roasted seasonal vegetables or a grain salad for a more substantial meal. For an earthy side, roasted mushrooms with browned butter and thyme make an elegant complement: roasted mushrooms with browned butter and thyme.
Creative serving ideas
- Quesadilla bar: set out bowls of fillings and let guests assemble their own before you cook them.
- Breakfast twist: fold in scrambled eggs and a sprinkle of fresh herbs for a savory morning treat.
- Picnic-friendly: cool completely, wrap in parchment, and pack with a cooler-friendly dip — slices hold up well and taste great at room temperature.
Wine and beverage pairings
- Dry rosé or a crisp Sauvignon Blanc complements the feta’s tang and the tomato’s brightness.
- For non-alcoholic options, sparkling water with lemon or a minty iced tea pairs well.
FAQ
Can I substitute other greens for spinach?
Yes. Chard, arugula, or baby kale can be used instead of spinach. If using hearty greens like kale, sauté briefly to soften and reduce moisture before mixing with the cheeses.
How long will leftovers keep?
Refrigerated quesadillas stored properly in an airtight container will keep for up to 3 days. Reheat on the stove or in the oven for best texture.
Can I make these gluten-free or dairy-free?
Gluten-free tortillas work fine to make the recipe gluten-free. For dairy-free, replace mozzarella and feta with plant-based cheeses that melt well; note the flavor profile will change slightly without the tang of traditional feta.
What’s the best way to prevent soggy quesadillas?
Remove excess tomato juices by dicing and patting with a paper towel, or substitute roasted peppers for tomatoes. Also avoid overfilling the tortilla, and toast on medium heat to ensure the outside crisps before the filling makes it soggy.
Conclusion
These Mediterranean quesadillas are a comforting, seasonal recipe that celebrates bright Mediterranean flavors—creamy feta, melty mozzarella, fresh spinach, and sweet tomato—wrapped in a crisp tortilla. They’re quick enough for weeknights, flexible enough for crowds, and comforting enough to become a repeat favorite in your home kitchen. If you want to explore inspirations and variations from other cooks or adapt this idea to different dietary needs, check out this simple online version for guidance on assembly and ideas at Easy Mediterranean Quesadillas, a budget-friendly change of pace at Mediterranean Quesadillas – Budget Bytes, and a gluten-free hummus-forward twist at Mediterranean Quesadillas with Hummus and Feta. I hope you try this recipe soon — warm, shareable, and utterly delicious. If you make it, please come back and tell me how you customized it or share a photo so I can celebrate your version!
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Ingredients
Quesadilla Filling
- 1 cup fresh spinach (chopped) Use fresh baby spinach or mature leaves; wilt if necessary.
- ½ cup shredded mozzarella cheese For different melt textures, swap with fontina or provolone.
- ½ cup crumbled feta cheese Substitute with goat cheese for a milder flavor.
- 1 small tomato (diced) Roma or vine-ripened are best; use roasted red peppers if out of season.
- ¼ cup red onion (thinly sliced)
- 1 tablespoon olive oil Use neutral olive oil for cooking.
- to taste black pepper Add for flavor.
Tortilla
- 4 pieces flour tortillas Can substitute with whole wheat or gluten-free options.
Instructions
Make the Filling
- In a mixing bowl, combine the mozzarella cheese, feta cheese, chopped spinach, diced tomato, thinly sliced red onion, and black pepper. Mix well.
- If using juicy tomatoes, pat them dry to avoid sogginess. Optionally, add lemon zest or oregano for flavor.
Assemble the Quesadillas
- Lay one tortilla flat and place one-fourth of the filling mixture on half of the tortilla. Fold it over to cover the filling, pressing gently at the edges to seal.
- For a layered melt, sprinkle a small amount of mozzarella on the bottom half first.
Cook the Quesadillas
- Heat a non-stick skillet over medium heat, adding olive oil to coat.
- Place the filled tortilla in the skillet and cook for about 3–4 minutes until golden brown and crisp.
- Flip carefully and cook for another 3–4 minutes until both sides are crispy and cheese is melted.
- If the outside is browning too fast, lower the heat and cover briefly.
Serve
- Remove from heat and slice into wedges. Serve warm.
- Optionally add flaky sea salt or fresh herbs for garnish.
