Ingredients
Main Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach leaves, washed and dried
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 red onion, thinly sliced
- 1/4 cup sun-dried tomatoes, chopped
Additional Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Tzatziki sauce or plain Greek yogurt (optional, for serving)
Instructions
- Preheat skillet: Preheat a large skillet or griddle over medium heat to ensure even cooking for your quesadillas.
- Prepare cheese mixture: In a small bowl, combine the crumbled feta and shredded mozzarella cheeses thoroughly to create a flavorful cheese blend.
- Oil the skillet: Drizzle olive oil around the perimeter of the hot skillet to lightly coat the cooking surface and prevent the tortillas from sticking.
- Assemble quesadilla: Place one tortilla in the skillet, then evenly sprinkle a quarter of the cheese mixture over half of the tortilla to form the base layer.
- Add toppings: Layer fresh spinach leaves, a few slices of red onion, and a generous amount of chopped sun-dried tomatoes over the cheese.
- Season and fold: Sprinkle salt and pepper to taste, then carefully fold the tortilla over to create a half-moon enclosing the filling.
- Cook until golden: Cook for 3 to 4 minutes on each side, until the tortilla achieves a crispy golden brown exterior and the cheeses are fully melted inside.
- Repeat assembly: Repeat these steps with the remaining tortillas and filling ingredients until all quesadillas are cooked.
- Serve: Remove quesadillas from the skillet, slice into wedges, garnish with chopped fresh parsley if desired, and serve warm alongside tzatziki sauce or plain Greek yogurt.
Notes
- Use low to medium heat to prevent tortillas from burning while allowing the cheese to melt thoroughly.
- To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas.
- Sun-dried tomatoes add sweet and tangy depth; if unavailable, dried tomatoes or roasted red peppers can be used instead.
- Reheat leftover quesadillas in a skillet or oven to maintain their crispiness.
- A squeeze of lemon juice added to the spinach enhances and brightens the overall flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
