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!)
- 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
- 1/2 cup feta cheese crumbles
- 1 1/2 tablespoons fresh chopped oregano (or 2 teaspoons dried)
- Red pepper flakes (optional)
- 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).
- For each quesadilla, place a tortilla on a plate and evenly spread with 1/4 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).
- 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.
- 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.
Inspired by Better Homes and Gardens
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.