Crispy tortillas filled with creamy feta, melted mozzarella, sautéed spinach, and red onion for a satisfying Mediterranean twist.
# What You'll Need:
→ Vegetables
01 - 3 cups fresh spinach, roughly chopped
02 - 1 small red onion, thinly sliced
03 - 2 cloves garlic, minced
→ Cheeses
04 - 3/4 cup feta cheese, crumbled
05 - 3/4 cup mozzarella cheese, shredded
→ Tortillas
06 - 4 whole wheat tortillas (8-inch)
→ Oils & Seasoning
07 - 2 tablespoons olive oil, divided
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon red pepper flakes
10 - Salt and freshly ground black pepper to taste
11 - Cooking spray or additional olive oil for pan
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt, pepper, oregano, and red pepper flakes. Remove from heat.
03 - Lay tortillas on a flat surface. On one half of each tortilla, evenly spread sautéed spinach mixture. Top with crumbled feta, shredded mozzarella, and sliced red onions.
04 - Fold each tortilla in half to create a half-moon shape, pressing gently to seal the filling inside.
05 - Heat a clean non-stick skillet or griddle over medium heat and lightly coat with cooking spray or remaining olive oil. Place quesadillas in the skillet and cook for 2-3 minutes per side until golden brown and cheese has melted.
06 - Remove from skillet and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter. Serve warm with tzatziki or fresh side salad if desired.
