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Greek Quesadillas

Greek-Quesadillas-4.jpg

Greek Quesadillas

Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!).

Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less. (And, you can capitalize on local winter greens, if they’re readily available in your area!)

 

Quesadillas are a common go-to meal for us, but we’d never tried them with Mediterranean flavors. Turns out the quesadilla lends itself well to ethnic interpretations (much like our experiments with Mexican and Greek pizza). We can’t wait to try some new countries – but for now, Greece certainly does the trick!

The recipe below includes the ingredients that we used, but it is easy to customize to your pantry ingredients and individual tastes. We found the most essential ingredients for the Mediterranean taste were the feta cheese, oregano, and red onion, so we’d recommend keeping those. (But, if you are opposed to olives like one of our taste testers, you can feel comfortable that you will not be missing too much of the flavor!)

Thanks to Homestead Growers for the spinach (at the Indy Winter Farmer’s Market)!

 

Greek Quesadillas
 
by:
Makes: 4
What You Need
  • 8 whole wheat tortillas
  • 2 cups fresh spinach
  • 1 red onion
  • 1 jar roasted red peppers
  • 1 can black olives
  • 2 cups shredded mozzarella cheese
  • ½ cup feta cheese crumbles
  • 1½ tablespoons fresh chopped oregano (or 2 teaspoons dried)
  • Red pepper flakes (optional)
What To Do
  1. Chiffonade the spinach. Thinly slice the red onion and the desired amount of roasted red peppers and black olives. Chop the fresh oregano (if using).
  2. For each quesadilla, place a tortilla on a plate and evenly spread with ¼ of the spinach, red onion, roasted red peppers, black olives, mozzarella cheese, feta cheese, and oregano. Sprinkle with a few red pepper flakes (if using).
  3. Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side, a few minutes per side.
  4. Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, keep them warm in a 300°F oven.
Notes
 

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Comments 48

  1. Juls

    Wow! These look delicious – I’d never really thought about making quesidillas inspired by countries other than Mexico so now a whole realm of possibility is opened!

  2. sara

    Great recipe! I love making quesadillas with less traditional fillings, and these sound really delicious! Thanks for sharing – I will definitely have to try this out! :)

  3. CulinarilyCourtney

    I love Greek flavors, but have never cooked a Greek recipe, believe it or not. This recipe might be a good way for me to get my feet wet through the all-too-familiar vehicle of a quesadilla. Thanks!

  4. Hannah

    This looks so great! I cant eat spicy food anymore, and I miss mexican food SO MUCH but this seems like a great alternitive (if not better!). Thanks again!

  5. Annie

    I LOVE this idea. These look so amazing, I can’t wait to try them! The moment I saw the name in my reader, they were bookmarked before I had even read your post :)

  6. Heather

    I just made these for dinner for my mom and me, and they were absolutely delicious! I thought we’d both eat one each and have left overs tomorrow, but they were so good we scarfed down two each! Amazing recipe, I will definitely be making these again. Thank you!

  7. Lyndsey

    These are AMAZING. So easy to make and I had almost everything in the house. I forgot the oregano and red pepper flakes but did put a white beam hummus on the each tortillas before cooking. I also used both roasted red peppers and sundries tomatoes. Thanks so much for the recipe. I will definitely be making these often. I also think it’ll be great to cook up beforehand and take for lunches.

  8. Jocelyne

    I made these for dinner tonight and wondered where they had been my whole life. They were incredible. My boyfriend and 2yr old scarfed them. I’ve added them into my dinner rotation.
    Thanks!

    1. Sonja

      Oh, so glad you enjoyed them! We had been stuck in that rut before these – now there are so many possibilities :)

  9. Kevyn Holden

    This recipe looks awesome! I love quesadillas. They don’t take a lot of time to prepare and you can literally put anything in them you want! Thanks for this recipe, I am definitely going to try it out soon!

  10. pamrip

    These look really good! They use a lot of my favorite ingredients. I was wondering, are they hard to flip over in the frying pan?

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  11. LiLiane

    the recipe is so delicious …you can also use the Quesadillas with Mozzarella cheese & ham & mushrooms & black olives & green pepper … and you can also , use it with chicken (boiled or grilled )marinated with garlic and lemon, bake it for 5 minutes

    Bon appetit

  12. Rachel Ropper

    We made these tonight for dinner and they were excellent! We used sundried tomatoes rather than peppers and added a little salsa, as we happened to have some leftover on the fridge. We also had leftover sour cream so we dolloped that on top of the slices of quesadilla when we served them, and my fiancé added jalapeños to his. It took a couple of tries to get the balance between too little filling and too much, but this is definitely one we’d make again. Thanks for the great recipe! I found your website via Pinterest and will definitely be checking out more of your recipes.

  13. Beth

    We (me, husband and 2.5yo) just had these for dinner–so delicious! I’ll be making these again and again. Thank you!

  14. CJ

    I made these this week, and they were AMAZING!!! My newest way to enjoy quesadillas! Thanks for posting. YUM!

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  15. Julia

    These looks delicious as do all of your recipes!! I just spent the last few minutes pinning a bunch of them & can’t wait to try them out. Beautiful pictures by the way.

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  16. Sylvia Tryon Goeltz

    These sound great. We love Greek food and use these tortillas all the time. We often make Mexican but lately have made pizza quesidillas . Meat or meatless, peppers, onions, mushrooms, sauce cheese. Very yummy. Takes care of my pizza craving w/o so much fat and carbs.

  17. Terrie

    Just made this and the family loved these, even my picky son. Thanks for posting this–they were simple, didn’t take much prep time, and delicious.

  18. Rick

    The Kalamata olive is far superior in flavor than black olives. Use Kalamata’s and THEN it’ll be a Greek quesadilla!

  19. Sandy

    This look delicious. I rarely eat olives but don’t mind when I do and my mom likes them so I’ll have to make this some time ^_^.

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