Ingredients
Equipment
Method
- Heat a small drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and cook until just wilted, about 1–2 minutes. Remove from the pan, let cool slightly, and squeeze out all excess moisture using paper towels.
- In a bowl, combine the crumbled feta, shredded mozzarella, sautéed spinach, chopped sun-dried tomatoes, kalamata olives, fresh herbs, dried oregano, and red pepper flakes. Mix gently until evenly combined.
- Lay a tortilla flat and spread about 2 tablespoons of the filling mixture evenly over one half, leaving a small border around the edge. Fold the other half over and press down gently.
- Heat a skillet over medium heat with a light drizzle of olive oil. Let it preheat for about 2 minutes — test by dropping a small drop of water; if it sizzles immediately, it's ready. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and crispy with the mozzarella melting and oozing out the edges.
- Repeat with the remaining tortillas and filling. Slice each quesadilla into triangular wedges using a pizza cutter for clean edges. Serve immediately while still warm with tzatziki sauce on the side for dipping.
Notes
Squeeze all excess moisture from sautéed spinach using paper towels — wet ingredients are the enemy of crispiness. Pat sun-dried tomatoes dry as well. Use about 2 tablespoons of filling per half-tortilla to avoid overfilling and structural disasters when flipping. Spread filling on only one half of the tortilla, leaving a small border, then fold the other half over. Medium to medium-low heat is the sweet spot — too high and the tortilla burns before the cheese melts. Let the skillet preheat for 2 minutes before adding the quesadilla. Serve immediately while the cheese is still gooey, with tzatziki on the side for dipping.