Greek Quesadillas
Elevate your next meal with these Greek Quesadillas, a fusion of Mediterranean flavors and Tex-Mex charm. Packed with creamy feta, gooey mozzarella, fresh spinach, tangy Kalamata olives, sun-dried tomatoes, and a touch of red onion, this recipe is a quick and irresistible twist on a classic favorite. Encased in golden, crispy flour tortillas and seasoned with aromatic oregano and garlic powder, these quesadillas offer a burst of savory goodness in every bite. Ready in just 20 minutes, they make the perfect easy weeknight dinner or party appetizer. Pair them with a dollop of cool, refreshing tzatziki sauce for an authentic Greek-inspired finish. Try these Mediterranean quesadillas for a crowd-pleasing dish that’s as simple as it is flavor-packed!
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 cup Feta cheese, crumbled
- 1 cup Mozzarella cheese, shredded
- 2 cups Fresh spinach, chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup Sun-dried tomatoes, chopped
- 0.25 cup Red onion, thinly sliced
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.5 cup Tzatziki sauce (optional, for serving)
Instructions
In a medium-sized bowl, combine the crumbled feta cheese, shredded mozzarella, chopped spinach, sliced Kalamata olives, sun-dried tomatoes, and thinly sliced red onion. Mix well.
Add oregano and garlic powder to the mixture, and stir again to evenly distribute the seasonings.
Lay out two tortillas on a flat surface. Divide the filling evenly between them, spreading it out to cover the surface while leaving about 1/2 inch of space around the edges.
Place the remaining two tortillas on top to create quesadilla sandwiches.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Gently place one quesadilla into the skillet and cook for 3-4 minutes, or until the bottom is golden brown and the cheese begins to melt.
Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes, until both sides are golden and the filling is heated through.
Remove the cooked quesadilla from the skillet, and repeat the process with the second quesadilla, adding the remaining olive oil to the pan if needed.
Transfer the quesadillas to a cutting board and let them rest for 1-2 minutes before slicing them into wedges.
Serve warm with a side of tzatziki sauce for dipping, if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 512 mg | 39% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
