Go Back

Mediterranean Quesadillas

Mediterranean quesadillas with melted feta and mozzarella plus spinach, sun-dried tomatoes, and Kalamata olives tucked into golden, crispy folded tortillas. Greek-inspired flavors come together fast in a skillet for an easy vegetarian quesadilla dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Tortilla filling
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • 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
  • 2 tbsp olive oil
  • 1 Tzatziki for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook and assemble
  1. Heat a large skillet over medium heat until hot, about 1-2 minutes, so it can crisp tortillas quickly.
  2. Spread mozzarella and feta over half of each tortilla, letting the cheese cover the surface evenly so it melts into a cohesive filling.
  3. Layer spinach, sun-dried tomatoes, olives, red onion, and basil over the cheese, distributing the toppings so each bite has a mix.
  4. Sprinkle dried oregano over the filling for an even herby finish.
  5. Fold each tortilla in half, pressing lightly so the edges contact and the fillings stay put.
  6. Brush the outside lightly with olive oil, creating a golden, crisp crust in the pan.
  7. Cook quesadillas one at a time in the skillet for 3-4 minutes per side at medium heat until golden and crispy and the cheese is melted.
  8. Slice each quesadilla into wedges so the melted feta and mozzarella pull slightly at the cut edges.
  9. Serve with tzatziki for dipping.

Notes

For the crispiest texture, don’t overfill and cook only one quesadilla at a time so the skillet stays hot. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the tortillas soften after thawing. Vegetarian swap: keep it fully vegetarian as written, or add grilled chicken if you want extra protein without changing the cooking method.