Quick Mediterranean Quesadillas with Feta and Spinach
Make a flavorful fusion meal by combining the handheld ease of a quesadilla with bright Mediterranean ingredients like feta, spinach, and artichoke hearts. This recipe is simple and great for a fast weeknight dinner.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 4 large flour tortillas (burrito size recommended)
- 1 tablespoon olive oil
- 1 cup cooked, shredded chicken (optional, for a heartier meal)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons sun-dried tomatoes, chopped
- 1/4 cup tzatziki sauce (for serving)
Instructions
- Prepare your filling: In a medium bowl, combine the cooked chicken (if using), chopped spinach, chopped artichoke hearts, feta cheese, mozzarella cheese, and sun-dried tomatoes. Mix gently until the ingredients are evenly distributed.
- Heat a large skillet or griddle over medium heat. Add half of the olive oil to the pan.
- Place one tortilla flat in the heated skillet. Sprinkle half of the cheese mixture evenly over one half of the tortilla.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down lightly with a spatula.
- Cook for 3 to 4 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
- Remove the first quesadilla from the pan and place it on a cutting board. Repeat the process with the remaining ingredients, adding the rest of the olive oil to the skillet before cooking the second quesadilla.
- Cut each quesadilla into wedges. Serve immediately with tzatziki sauce for dipping.
Notes
- For a vegetarian option, skip the chicken and add 1/4 cup of hummus spread thinly on the tortilla before adding the cheese and vegetables.
- If you prefer a gluten-free meal, substitute the flour tortillas with your favorite gluten-free wraps.
- You can prepare the filling mixture ahead of time and store it in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 whole quesadilla
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
- Cholesterol: 85
Find it online: https://www.purecookingjoy.com/mediterranean-quesadillas-recipe/