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

Mediterranean quesadillas with spinach, feta, mozzarella, and red onion are a delicious twist on the traditional quesadilla. Instead of Tex-Mex flavors, I love loading these with creamy cheese, fresh greens, and savory Mediterranean ingredients. They’re crispy on the outside, gooey on the inside, and packed with vibrant flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s fast, vegetarian, and satisfying. The feta gives a salty tang, the mozzarella melts beautifully, and the red onions add just the right bite. Spinach makes it feel fresh and wholesome. These quesadillas make a great light dinner, lunch, or even a shareable appetizer. Plus, they’re easy to make with ingredients I often have on hand.

Ingredients

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

• Fresh spinach (or thawed frozen spinach, squeezed dry)

• Feta cheese, crumbled

• Mozzarella cheese, shredded

• Red onion, thinly sliced

• Garlic, minced

• Olive oil

• Flour tortillas

• Salt

• Black pepper

• Optional: sun-dried tomatoes, olives, or fresh herbs like oregano or parsley

Directions

1. I heat a drizzle of olive oil in a skillet over medium heat.

2. I sauté the garlic and red onion for 2–3 minutes until softened and fragrant.

3. I add the spinach and cook until wilted, then season with a pinch of salt and pepper.

4. I remove the pan from heat and let the mixture cool slightly.

5. I lay out a tortilla, sprinkle half with mozzarella and feta, then add the spinach mixture and any extras I’m using.

6. I fold the tortilla over and place it in a clean skillet over medium heat.

7. I cook for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp.

8. I repeat with remaining tortillas, then slice and serve warm.

Servings and timing

This recipe makes 2 large quesadillas (4 servings).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add sun-dried tomatoes for a tangy twist or throw in sliced black olives for more briny flavor. I’ve also swapped in goat cheese or ricotta for a different texture. For a spicy version, I sprinkle in red pepper flakes or add a drizzle of hot sauce. If I want to make it a full meal, I serve it with a side of hummus or a chopped cucumber salad.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet or toaster oven so the tortilla stays crisp—microwaving can make it a bit soft. I don’t recommend freezing them, as the filling tends to release moisture when thawed.

FAQs

Can I use frozen spinach?

Yes, I thaw it completely and squeeze out all the water before adding it to the pan.

What’s the best type of tortilla for this recipe?

I usually go with medium or large flour tortillas—they crisp up nicely and hold the filling well.

Can I make these dairy-free?

Definitely. I use dairy-free cheese alternatives that melt well and stick to mild-flavored ones to match the original combo.

Can I prep these ahead?

Yes, I prep the filling ahead of time and assemble just before cooking so the tortillas don’t get soggy.

What dips go well with Mediterranean quesadillas?

I love serving them with tzatziki, hummus, or a lemony yogurt sauce for extra flavor.

Conclusion

Mediterranean quesadillas with spinach, feta, mozzarella, and red onion are a quick and flavorful way to enjoy Mediterranean flavors in a familiar, comforting form. Whether I’m looking for a meatless meal or an easy snack, these quesadillas deliver melty cheese, crispy tortillas, and bold, bright taste every time.