Crispy tortillas stuffed with spinach, feta, mozzarella, and red onion. Ready in 20 minutes.
# What You 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 (optional)
10 - Salt and pepper, to taste
11 - Cooking spray or additional olive oil for greasing the pan
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
02 - Add the chopped spinach and cook for 2–3 minutes until wilted. Season with salt, pepper, oregano, and red pepper flakes if using. Remove from heat.
03 - Lay the tortillas on a flat surface. On one half of each tortilla, evenly spread the sautéed spinach mixture. Top with crumbled feta, shredded mozzarella, and sliced red onions. Fold each tortilla in half to create a half-moon shape.
04 - Heat a clean non-stick skillet or griddle over medium heat and lightly coat with cooking spray or brush with remaining olive oil. Place quesadillas in the skillet (in batches if necessary) and cook for 2–3 minutes per side, until golden brown and the cheese has melted.
05 - Remove from the skillet and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter. Serve warm, optionally with tzatziki or a fresh side salad.
