👩🍳 Instructions
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1
Heat olive oil in a large skillet over medium heat. Add diced red onion and cook for 3-4 minutes until softened. Stir in minced garlic and dried oregano; cook for another minute until fragrant.
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2
Add fresh spinach to the skillet in batches if needed. Stir until all spinach has wilted, about 2-3 minutes. Remove from heat.
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3
Transfer wilted spinach mixture to a bowl. Let cool slightly, then squeeze out any excess water. Crumble in feta cheese, mix well, and season with salt and pepper. (Taste before adding salt, as feta is salty.)
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4
Wipe out the skillet and place back over medium heat. Add 1/2 tbsp butter or oil, swirling to coat.
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5
Place one tortilla in the pan. Sprinkle half of the tortilla with a small amount of mozzarella (if using), then spread about 1/4 of the spinach-feta mixture over the same half. Fold the other half of the tortilla over the filling to create a half-moon.
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6
Cook for 3-4 minutes per side, until golden brown and crispy, and the cheese is melted. Gently press down with a spatula occasionally.
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7
Remove quesadilla to a cutting board. Repeat with remaining tortillas and filling, adding more butter/oil as needed. Slice and serve immediately with desired toppings.
💡 Notes
Ensure spinach is well-drained to prevent soggy quesadillas. Feel free to add other Mediterranean elements like chopped Kalamata olives or sun-dried tomatoes to the filling. These quesadillas are excellent with Greek yogurt, salsa, or fresh dill.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
