Mediterranean Quesadilla
A vibrant and healthy twist on the classic quesadilla, packed with fresh vegetables, feta cheese, and olives, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 4 pieces whole-wheat tortillas
- 1 cup crumbled feta cheese Can substitute with other cheeses if desired
- 1/2 cup sliced black olives
- 1 cup fresh spinach leaves
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil For cooking
- 1/2 teaspoon dried oregano For flavor
- to taste Salt and pepper
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Add sliced red onion to the skillet and sauté until translucent, about 3–5 minutes.
- Stir in fresh spinach leaves and cook until wilted, about 1–2 minutes.
- Remove the skillet from heat and set the mixture aside.
Assembly and Cooking
- Place one whole-wheat tortilla on a clean surface.
- Spread the spinach and onion mixture over one half of the tortilla.
- Top with crumbled feta cheese, sliced black olives, halved cherry tomatoes, and chopped sun-dried tomatoes.
- Sprinkle with dried oregano, salt, and pepper.
- Fold the tortilla in half and press gently.
- Heat a skillet over medium heat and place the filled tortilla in it.
- Cook for about 3 minutes or until golden brown, then flip and cook the other side for another 3 minutes.
- Repeat with remaining tortillas and filling.
Serving
- Slice each quesadilla into wedges and serve warm.
- Optionally, serve with Greek yogurt or tzatziki sauce for dipping.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For storing leftovers, place quesadillas in an airtight container in the refrigerator for up to three days. Reheat in a skillet for best results.