Description
This Irresistible Greek Quesadillas recipe combines the fresh flavors of feta cheese, spinach, olives, and cherry tomatoes wrapped in whole wheat tortillas. Quick to prepare and sautéed to perfection, these quesadillas offer a delightful Mediterranean twist on a classic favorite, perfect for a nutritious and flavorful meal in just 30 minutes.
Ingredients
Scale
Quesadillas
- 4 large whole wheat tortillas
- 1 cup crumbled feta cheese
- 2 cups fresh spinach
- 1 medium red onion, thinly sliced
- ½ cup pitted and sliced olives
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Pepper to taste
- 1 tablespoon lemon juice
For Cooking
- 2 tablespoons olive oil (divided)
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and cook until tender, about 3 to 4 minutes. Then add the fresh spinach and sauté until wilted, about 2 minutes.
- Combine the Filling Ingredients: In a large mixing bowl, combine the cooked onions and spinach with crumbled feta cheese, sliced olives, halved cherry tomatoes, dried oregano, freshly ground pepper, and lemon juice. Mix gently to combine all flavors.
- Assemble the Quesadillas: Take one whole wheat tortilla and place a generous portion of the filling on one half. Fold the tortilla over to form a half-moon shape. Repeat the same process with the remaining tortillas and filling.
- Cook the Quesadillas: Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Carefully place the assembled quesadillas in the skillet and cook them for about 3 to 4 minutes on each side, or until the tortillas turn golden brown and crispy.
- Serve and Enjoy: Transfer the cooked quesadillas to a cutting board and let them rest for a minute. Slice into wedges and serve warm with yogurt or traditional tzatziki sauce for an authentic Greek flavor.
Notes
- Use whole wheat tortillas for a healthier option with added fiber.
- Feel free to add or substitute ingredients such as sun-dried tomatoes or roasted red peppers for extra flavor.
- To make it vegan, substitute feta cheese with a plant-based alternative.
- Serve with a side of fresh salad or Greek yogurt to complement the dish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat on a skillet for best texture.
