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Mediterranean Quesadillas

Mediterranean quesadillas with crispy folded tortillas and melty feta-mozzarella. Filled with spinach, sun-dried tomatoes, Kalamata olives, basil, and oregano for a Greek-style, vegetarian-friendly main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and cheese filling
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
Vegetable and herb filling
  • 2 cup fresh baby spinach
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 0.5 cup Kalamata olives, sliced
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp fresh basil, chopped
  • 1 tsp dried oregano
Cooking and serving
  • 2 tbsp olive oil
  • Tzatziki for serving

Equipment

  • 1 cast iron skillet

Method
 

Prepare the skillet
  1. Heat a large skillet over medium heat until hot, about 1–2 minutes. You should see the surface shimmer when you tilt the pan.
Assemble the quesadillas
  1. Spread mozzarella and feta over half of each tortilla. Aim for an even layer so the cheese melts through the center.
  2. Layer spinach, sun-dried tomatoes, olives, red onion, and basil over the cheese. Sprinkle dried oregano over the filling so every bite has seasoning.
  3. Fold the tortilla in half and brush the outside lightly with olive oil. Coat just enough to help browning and crisp edges.
Cook and slice
  1. Cook quesadillas one at a time in the skillet for 3–4 minutes per side until golden and crispy. Press gently with a spatula and cook until the cheese fully melts, with bubbling at the seams.
  2. Slice each quesadilla into wedges. Cut through the melted cheese and serve immediately while the filling is hot.
  3. Serve with tzatziki for dipping. Add tzatziki alongside the wedges so it stays cool against the hot crisp.

Notes

Pro tip: Use a medium pan temperature so the tortillas crisp before the cheese overflows; if needed, cover loosely for 30–45 seconds to help melt the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed and re-crisped. Freezing is not recommended because tortillas lose texture after thawing. For a lighter option, swap half the mozzarella for part-skim and use low-sodium feta.