Ingredients
1 diced tomato (grape/cherry or plum)
⅓ cup diced red onion
1 cup chopped spinach
½ cup feta cheese
1 cup shredded mozzarella cheese
3 burrito-style flour tortillas
Freshly ground black pepper (to taste)
Instructions
- In a mixing bowl, combine tomato, red onion, chopped spinach, feta, mozzarella, and a sprinkle of pepper.
- Place ⅓ of the filling on one half of each tortilla and fold in half. Add extra mozzarella if desired.
- Heat a lightly oiled pan or griddle over medium heat.
- Cook each quesadilla for 3–4 minutes per side, pressing gently with a spatula until golden and cheese is melted.
- Remove from heat, let cool for about 5 minutes, then slice into 3–4 pieces and serve.
Notes
- No added salt is necessary—feta cheese is naturally salty.
- Refrigerate leftovers for up to 5 days; reheat in a toaster for extra crispiness.
- Swap flour tortillas for gluten-free versions if needed.
- Vegan version: use vegan mozzarella and vegan feta.
- Add protein by including cooked shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
