A fast and flavorful meal made with fresh spinach, creamy feta, and crispy tortillas—perfect for a light lunch or dinner.

2 cups fresh spinach (or 1 cup frozen, thawed and drained)

1/2 cup crumbled feta cheese

1/2 cup shredded mozzarella or cheddar cheese

1 tablespoon olive oil or butter

2 large flour tortillas (or gluten-free alternative)

1 small clove garlic, minced (optional)

Salt and pepper to taste

Pinch of red pepper flakes (optional)

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Heat olive oil in a skillet over medium heat. Add garlic (if using) and sauté for 30 seconds.

Add spinach and cook until wilted, about 2–3 minutes. Season lightly with salt, pepper, and red pepper flakes.

Remove from heat and let cool slightly.

On one half of each tortilla, layer sautéed spinach, feta, and shredded cheese. Fold tortilla in half.

Wipe out the skillet and return to medium heat. Cook each quesadilla 2–3 minutes per side, or until golden and cheese is melted.

Slice and serve warm with Greek yogurt, tzatziki, or salsa.

Use whole wheat or low-carb tortillas for a healthier twist.

Add chopped olives, sun-dried tomatoes, or red onion for extra Mediterranean flavor.

Great for breakfast or packed lunches.

Double the recipe and freeze extras for quick meals.