Greek Quesadillas

24 Mar

This is actually the second time I’ve made these quesadillas in the last couple months. The first time around we were so hungry and the quesadillas were so delicious, I completely forgot to take a picture of them. But, that’s good news for you because I’ve figured out an even faster way to make these. Plus you know whenever I make a recipe twice, it’s a keeper!

Since I changed this recipe a little I’m just going to repost the recipe here with all my edits. The original recipe didn’t have stated amounts for most of the ingredients so I guessed at how much I put in. I used enough so that it looked like the ingredients were pretty equal in their amounts… as if I was making a salad. Feel free to tweak quantities to your liking. While this recipe doesn’t contain any meat (neither Seth or I missed it), you could easily add some chopped chicken or whatever you like.

Greek Quesadillas

Serves 4


  • 8 (10-inch) Whole Wheat Tortillas
  • Olive Oil
  • 4 cups Fresh Spinach Leaves, chopped (about 5 oz.)
  • ½ Medium Red Onion, diced
  • ½ cup Roasted Red Peppers, chopped
  • ½ cup Kalamata Olives, chopped
  • 2/3 cup Feta Cheese, crumbled
  • Oregano (dried or fresh)
  • Red pepper flakes
  • 8 oz. Mozzarella Cheese, shredded (about 2 cups)


Lightly coat a skillet or grill pan with about a couple teaspoons of olive oil and heat to medium.  While skillet is heating, place chopped spinach leaves, red onion, roasted red peppers, olives, and feta cheese in a large bowl. Sprinkle a light, even layer of oregano & red pepper flakes over the top (or to taste) and toss/stir spinach mixture gently to combine.

When skillet is hot, lay one tortilla in the pan. Spread approximately 1/3 cup of the spinach mixture over half of the tortilla leaving a small rim around the edge. Sprinkle about 1/4 cup shredded mozzarella cheese over the other half. Allow to cook for 1-2 minutes undisturbed until the cheese begins to melt & the bottom of the tortilla is dark golden brown. Use a spatula to flip the cheese side of the tortilla on top of the spinach side and press to flatten the quesadilla slightly. Allow to cook for 15-30 seconds more, then remove quesadilla from the pan and slice into triangles.

Repeat process for remaining tortillas, lightly coating the pan with olive oil before each one.

Go to Original Recipe


2 Responses to “Greek Quesadillas”

  1. Rufus' Food and Spirits Guide March 24, 2012 at 8:17 am #

    OK, I’ll bite… and bite and bite, ha. They look fantastic.

  2. Simply Tia March 25, 2012 at 5:51 am #

    These sound so healthy and yummy! I definitely like. they also look pretty appetizing.

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