Description
These Spinach and Feta Quesadillas offer a delicious and healthy twist on a classic favorite. Packed with fresh spinach, tangy feta, and melty mozzarella, combined with sun-dried tomatoes and a hint of oregano, they make for a quick, flavorful Mediterranean-Mexican fusion meal perfect for a vegetarian main course.
Ingredients
Scale
Quesadilla Filling
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Quesadillas
- 4 large flour tortillas
For Serving
- 1/2 cup plain Greek yogurt or sour cream
Instructions
- Cook the Aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced red onion and sauté for 2 to 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Wilt the Spinach: Stir in the chopped fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat to prevent overcooking.
- Mix the Filling: To the warm spinach mixture, add crumbled feta cheese, shredded mozzarella, chopped sun-dried tomatoes, dried oregano, salt, and black pepper. Mix everything until well combined.
- Assemble the Quesadillas: Lay each large flour tortilla flat. Evenly distribute the spinach and cheese mixture over half of each tortilla. Fold the other half over to cover the filling, creating a half-moon shape.
- Cook the Quesadillas: Heat a clean skillet over medium heat. Place each folded quesadilla in the skillet and cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and the cheese inside has melted.
- Serve: Remove quesadillas from the skillet, allow them to cool slightly, then slice into wedges. Serve warm with plain Greek yogurt or sour cream on the side.
Notes
- Use whole wheat tortillas to boost fiber content for a healthier option.
- Add grilled chicken or other proteins if you want to make this dish non-vegetarian or boost protein intake.
- Substitute mozzarella with a lighter cheese like part-skim mozzarella to reduce fat.
- Serve with a squeeze of fresh lemon juice to add brightness and elevate flavors.
