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Fresh ingredients for a Mediterranean Quesadilla including flour tortillas, crumbled feta, fresh spinach, cherry tomatoes, and tzatziki sauce.

The Ultimate Mediterranean Quesadilla with Melted Feta and Spinach

This crispy Mediterranean Quesadilla features a mouth-watering savory filling of melted feta cheese, fresh spinach, and cherry tomatoes. Pan-seared to a golden-brown crunch, it is the perfect authentic home-cooked lunch served with creamy tzatziki sauce.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Course: Lunch, Main Course
Cuisine: Fusion, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla Ingredients
  • 2 large flour tortillas 10-inch / 25cm size
  • 0.5 cup crumbled feta cheese 75g
  • 0.5 cup shredded mozzarella cheese 55g, low-moisture
  • 1 cup fresh baby spinach 30g, roughly chopped
  • 0.5 cup cherry tomatoes 75g, quartered and seeded
  • 1 tbsp extra virgin olive oil 15g
  • 0.5 cup creamy tzatziki sauce 120ml, for dipping

Equipment

  • 1 Large Non-Stick Skillet Essential for an even, golden-brown sear.
  • 1 Cutting Board Use a rustic wooden board for presentation.

Method
 

Making the Quesadilla
  1. Wash and dry the produce. Quarter the cherry tomatoes and push out the excess seeds. Roughly chop the fresh baby spinach to ensure it wilts evenly.
  2. Lay one large flour tortilla flat. Sprinkle half of the shredded mozzarella evenly over the tortilla. Distribute the chopped spinach, cherry tomatoes, and crumbled feta cheese on top. Sprinkle the remaining mozzarella over the vegetables and place the second tortilla on top.
  3. Heat the extra virgin olive oil in a large skillet over medium heat. Once shimmering, carefully slide the assembled quesadilla into the pan.
  4. Cook for 2-3 minutes until the bottom tortilla achieves a deep golden-brown texture. Flip carefully with a wide spatula and cook for an additional 2 minutes until the cheeses have completely melted together.
  5. Transfer to a rustic wooden cutting board and let rest for 60 seconds. Cut into wedges, stack them to reveal the filling, and serve immediately with a small white bowl of creamy tzatziki sauce.

Notes

Tip 1: Always remove the watery seeds from your cherry tomatoes to prevent a soggy tortilla.
Tip 2: Do not skip the mozzarella; feta does not melt cohesively on its own and needs a binder.