Crispy tortillas filled with spinach, feta, mozzarella, and red onions ready in 21 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.
04 - Fold each tortilla in half to create a half-moon shape.
05 - Heat a clean non-stick skillet or griddle over medium heat and lightly coat with cooking spray or brush with remaining olive oil.
06 - 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.
07 - 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.
