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A stack of golden-brown Greek quesadilla wedges, perfectly grilled and showing the delicious melted cheese and spinach filling.

Mediterranean Quesadilla: A Quick & Flavorful Recipe

This Mediterranean Quesadilla is a fresh, fast, and flavorful meal ready in under 20 minutes. Packed with feta, spinach, and sun-dried tomatoes, it's the perfect easy lunch or light dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Dinner, Lunch, Snack
Cuisine: American, Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flour tortillas (8-10 inch)
  • 1 tsp olive oil or butter for cooking
  • 1 cup fresh spinach packed and roughly chopped
  • 1/2 cup feta cheese crumbled
  • 1/2 cup shredded mozzarella cheese low-moisture
  • 1/4 cup sun-dried tomatoes in oil drained and chopped
  • 1/4 cup Kalamata olives pitted and chopped
  • 1/4 cup red onion finely diced
  • 1 cup shredded rotisserie chicken optional

Equipment

  • 1 Large Non-Stick Skillet
  • 1 Spatula
  • 1 Mixing Bowl

Method
 

  1. Prepare the Filling: In a medium bowl, combine the chopped spinach, crumbled feta, shredded mozzarella, sun-dried tomatoes, Kalamata olives, and diced red onion. If using, stir in the shredded chicken. Mix until evenly distributed.
  2. Warm the Skillet: Place a large non-stick skillet over medium heat. Add the olive oil or butter.
  3. Assemble the Quesadilla: Lay a tortilla flat in the warm skillet. Spread half of the filling mixture over one half of the tortilla.
  4. Fold and Cook: Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes until the bottom is golden brown and crispy.
  5. Flip and Finish: Carefully flip and cook for another 2-3 minutes until the second side is golden and the cheese is fully melted.
  6. Serve: Transfer to a cutting board, let rest for a minute, then slice into wedges. Serve immediately with tzatziki or hummus for dipping.

Notes

Don't Overstuff: A thin, even layer of filling is best to ensure the quesadilla holds together well.
Manage Moisture: Ensure your spinach is very dry to prevent a soggy tortilla.
Reheating: For best results, reheat in a dry skillet over medium-low heat to restore crispiness.