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

I love making Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion when I want something quick, cheesy, and packed with fresh flavor. The combination of tender spinach, creamy mozzarella, tangy feta, and slightly sweet red onion creates a satisfying twist on a classic quesadilla. For me, it’s an easy meal that feels both comforting and vibrant.

Why You’ll Love This Recipe

I love how quickly these quesadillas come together. With just a handful of ingredients, I can create a warm, melty dish in under 30 minutes. The mozzarella melts beautifully while the feta adds a salty, creamy contrast.

I also appreciate how versatile this recipe is. I can serve it for lunch, dinner, or slice it into wedges for an appetizer. It’s simple but full of bold Mediterranean-inspired flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium flour tortillas
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1/4 cup red onion, thinly sliced
1/2 cup shredded mozzarella cheese
1/3 cup crumbled feta cheese
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes

Directions

1. I heat the olive oil in a skillet over medium heat.

2. I add the sliced red onion and sauté for about 2–3 minutes until slightly softened.

3. I stir in the chopped spinach and cook just until wilted, about 1–2 minutes. I remove the mixture from the skillet and set it aside.

4. I wipe the skillet clean if needed and return it to medium heat.

5. I place one tortilla in the skillet and sprinkle half of the mozzarella over one side.

6. I spoon some of the spinach and onion mixture over the cheese, then add feta, oregano, black pepper, and red pepper flakes if I’m using them.

7. I fold the tortilla in half and cook for about 2–3 minutes per side until golden and crisp, and the cheese is melted.

8. I repeat the process with the remaining tortillas and filling.

9. I let the quesadillas rest briefly before slicing into wedges and serving warm.

Servings and timing

This recipe makes about 4 servings (4 quesadillas).

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: About 20–25 minutes

Variations

I sometimes add chopped sun-dried tomatoes or sliced olives for extra Mediterranean flavor. When I want more protein, I include grilled chicken or chickpeas in the filling.

If I prefer whole grains, I use whole wheat tortillas. I also enjoy drizzling a little balsamic glaze over the finished quesadillas for a sweet and tangy touch.

storage/reheating

I store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm them in a skillet over medium-low heat for a few minutes on each side to keep the tortilla crisp. I can also reheat them in a 350°F (175°C) oven for about 8–10 minutes. I avoid microwaving when possible since it softens the tortilla.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw it completely and squeeze out excess moisture before cooking.

What type of mozzarella works best?

I prefer shredded low-moisture mozzarella because it melts evenly and helps hold the filling together.

Can I make these ahead of time?

Yes, I can cook them in advance and reheat them just before serving for the best texture.

Are these quesadillas vegetarian?

Yes, this recipe is vegetarian as written.

What can I serve with Mediterranean quesadillas?

I like serving them with a simple green salad, tzatziki sauce, or a squeeze of fresh lemon for extra brightness.

Conclusion

I find Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion to be a quick and flavorful meal that feels both comforting and fresh. The melted cheese and savory vegetables create a satisfying combination in every bite. Whenever I want something easy with a Mediterranean twist, this recipe is always a favorite in my kitchen.