Ingredients
Scale
- 4 large flour or whole wheat tortillas (10-inch)
- 1 cup shredded low-moisture Mozzarella cheese
- 1/2 cup crumbled Feta cheese
- 1 cup fresh spinach, roughly chopped
- 1/4 cup thinly sliced red onion
- 1 tablespoon olive oil (for cooking)
- 1/2 teaspoon dried oregano
- Freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Filling. In a medium bowl, gently toss together the mozzarella cheese, Feta cheese, chopped spinach, sliced red onion, dried oregano, and a pinch of black pepper. Mix thoroughly until evenly distributed.
- Step 2: Assemble the Quesadillas. Lay one tortilla flat on a clean surface. Evenly distribute half of the filling mixture over the entire surface of the tortilla, or sprinkle it only over one half if preferred for folding later.
- Step 3: Preheat and Oil the Skillet. Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of the assembled tortilla with olive oil.
- Step 4: Cook the Quesadilla. Place the oiled side of the tortilla face-down onto the hot skillet. If you only filled half the tortilla, fold the empty side over the filling to create a half-moon. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
- Step 5: Flip and Finish. Carefully flip the quesadilla using a spatula. Cook for an additional 2 to 3 minutes until the cheese is completely melted and oozing, and the second side is nicely browned. Repeat with the remaining ingredients.
- Step 6: Slice and Serve. Remove the finished quesadilla from the skillet, let it rest on a cutting board for one minute, and then slice it into three or four wedges. Serve immediately, perhaps with a side of plain Greek yogurt or Tzatziki sauce.
Notes
- To prevent a watery filling, ensure your fresh spinach is completely dry before chopping, and cook the assembled quesadilla immediately after layering the ingredients.
- For a perfect Mediterranean pairing, serve these warm wedges alongside a drizzle of balsamic glaze or a small bowl of fresh tomato and cucumber salsa dressed with lemon juice.
- Store cooled, sliced wedges in an airtight container separated by small squares of parchment paper to prevent sticking and moisture transfer before refrigeration.
- Leftover quesadillas reheat best when placed in a toaster oven or standard oven (350°F/175°C) for 5-7 minutes, ensuring the tortilla returns to a satisfying crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American