Mediterranean Quesadilla
Enjoy a unique and healthy twist on a classic dish with this Mediterranean Quesadilla, packed with fresh vegetables, creamy feta, and whole-grain tortillas.
Ingredients
For the quesadilla
- 4 pieces whole-wheat tortillas
- 1 cup crumbled feta cheese
- 1/2 cup sliced black olives
- 1 cup fresh spinach leaves
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil for cooking
- 1/2 teaspoon dried oregano
- to taste salt and pepper
Instructions
Preparation
- Heat one tablespoon of olive oil in a skillet over medium heat.
- Add the thinly sliced red onion and sauté for about 3 to 5 minutes until translucent.
- Add the fresh spinach leaves and cook for an additional minute until wilted.
- Remove the onion and spinach mixture from the heat and set aside.
Assembly
- Lay one whole-wheat tortilla flat on a clean surface.
- Spread half of the onion and spinach mixture over one side of the tortilla.
- Sprinkle crumbled feta cheese, sliced black olives, halved cherry tomatoes, and chopped sun-dried tomatoes over the filling.
- Finish with a sprinkle of dried oregano, salt, and pepper.
- Fold the tortilla in half to create a pocket.
Cooking
- Place the assembled quesadilla back in the skillet over medium heat.
- Cook for about 3 minutes until the bottom is golden brown and crispy.
- Flip the quesadilla and cook the other side for another 3 minutes.
- Remove from the skillet and let cool for a minute before slicing into wedges.
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Notes
For best results, use fresh ingredients. Pair with Greek yogurt or tzatziki sauce for dipping. Leftovers can be stored in the fridge for up to 3 days.