Mediterranean Quesadillas with Spinach, Feta, and Olives

Mediterranean quesadillas have completely changed my weeknight dinner game, and I’m honestly a little mad I didn’t think of them sooner. I’ve been making regular quesadillas for years, but it wasn’t until I had a random assortment of leftovers from a Greek salad situation that I realized—hey, these Mediterranean flavors would be amazing stuffed between tortillas with some melty cheese. And wow, was I right. The combination of salty feta, briny olives, and garlicky spinach creates something that feels fancy but comes together in like 15 minutes.

How These Mediterranean-Inspired Quesadillas Happened

So here’s the thing—I’m a chronic leftover-repurposer. I hate food waste with a passion that probably borders on annoying to my family. About six months ago, I had made this big Mediterranean-style dinner with all the fixings: a Greek salad with feta and olives, some tzatziki, grilled chicken, the works. The next day, staring at containers of odds and ends, I had what I now consider a stroke of genius.

Look, the first version was honestly pretty terrible. I just threw everything between tortillas without any thought to moisture levels (rookie mistake). The soggy bottom was tragic. But the FLAVOR was there. So I tried again, this time with a bit more intention—draining the wet ingredients, adding a binding cheese that would actually melt (unlike feta, which just gets warm and crumbly), and suddenly I had something special. I’ve made these at least twice a month since then, refining the recipe each time. My kids, who normally eye anything with visible “green bits” suspiciously, now request these regularly. That’s how you know it’s good.

Ingredients for Mediterranean Quesadillas

The beauty of these quesadillas is that they’re incredibly flexible. The Mediterranean flavor profile is forgiving—as long as you hit the key notes of briny, tangy, and herbaceous, you’re golden. I’ve made these with what I had on hand countless times, swapping ingredients based on what’s in my fridge, and they’ve never disappointed. That said, I do have some favorites that make the perfect combination.

And a quick note—don’t be tempted to overload these. I know it’s tempting to stuff in all the delicious things, but restraint is your friend here. Too many fillings and you’ll end up with a quesadilla that falls apart when you try to flip it (learned that one the hard way, standing over my stove with half the filling on the pan instead of in the tortilla).

Tortillas (8-inch flour ones are ideal)

I’m going to be honest—flour works way better than corn for these. Corn tortillas are amazing for tacos, but they tend to crack when folded for quesadillas. I usually get the “soft taco” size (around 8-inch), which gives me the perfect ratio of filling to tortilla. If you need to go gluten-free, look for those flexible gluten-free tortillas, not the brittle corn ones. And please warm them slightly before assembly—cold tortillas will crack every time.

Baby Spinach (2 cups, fresh)

Fresh spinach is my go-to here because it cooks down so beautifully. I used frozen once in a pinch and ended up with a watery mess—never again. Two cups looks like a mountain when raw but cooks down to almost nothing, so don’t be stingy. Give it a rough chop before cooking just so you don’t end up with long spinach strings that pull out in one bite. If you hate spinach, arugula or kale can work, but they bring a different flavor profile.

Feta Cheese (about 1/3 cup, crumbled)

This is non-negotiable for me—the tangy, salty punch of feta is what makes these quesadillas distinctly Mediterranean. I buy the blocks and crumble it myself because the pre-crumbled stuff has anti-caking agents that affect the texture. That said, I’ve totally used the pre-crumbled in a time crunch. If you find feta too strong, try a milder sheep’s milk feta or even substitute goat cheese, which gives a similar tang with less saltiness.

Mozzarella or Monterey Jack (1/2 cup, shredded)

Here’s an important lesson—feta doesn’t melt, so you need a good melting cheese to act as the “glue” that holds everything together. I usually reach for mozzarella because it’s mild enough to not compete with the other flavors, or Monterey Jack for its fantastic meltability. Pre-shredded is fine here (I know, cheese purists are gasping), but if you have time to grate your own, it does melt more smoothly without those anti-caking agents.

Kalamata Olives (about 1/4 cup, pitted and chopped)

These bring that distinctive briny punch that makes Mediterranean food so addictive. I always keep a jar in the fridge. Make sure they’re pitted (biting into an olive pit is a quick way to ruin dinner) and give them a rough chop so they distribute evenly. If you’re not an olive person, you could substitute capers or even some chopped marinated artichoke hearts for that tangy element. But honestly, the olives make these special.

Garlic (2 cloves, minced)

Fresh garlic sautéed with the spinach adds so much more depth than garlic powder. I’ve done both, and fresh wins every time. Don’t be shy with it—2 cloves might sound like a lot, but once it’s cooked and distributed through all the quesadillas, it’s just right. If you’re in a massive rush, the pre-minced stuff in a jar works too. I’ve been there, no judgment.

Instructions for Mediterranean Quesadillas

The process here is pretty straightforward, but there are a few tricks I’ve learned through trial and error. The main thing to remember is that you want to pre-cook any ingredients that release moisture (looking at you, spinach) before they go into your quesadilla. Otherwise, you’ll end up with a soggy situation that’s impossible to flip and will make your tortilla dissolve into mush.

Also, patience pays off when cooking quesadillas. Medium heat is your friend—too hot and the tortilla burns before the cheese melts, too cool and everything gets soggy. I usually make these one at a time because trying to flip multiple quesadillas in one pan is a recipe for disaster, at least with my coordination level.

Prep your fillings first.

I always start by getting everything chopped and ready—mince the garlic, chop the olives, crumble the feta if needed, and shred the melty cheese if you’re using a block. Trust me, once you start cooking, things move quickly, and you don’t want to be frantically chopping olives while your spinach turns to mush in the pan. This takes me maybe 5 minutes max, and it’s so worth it for the stress reduction. Plus, having everything ready means you can adjust quantities as you go.

Sauté the spinach and garlic.

Heat a drizzle of olive oil in a skillet over medium heat, then add your minced garlic. Let it sizzle for just about 30 seconds until it’s fragrant but not brown—burnt garlic is bitter and will ruin everything. Then throw in all that spinach. It’ll look like way too much, but just keep stirring and watching the magic as it wilts down to practically nothing. This takes about 2-3 minutes. Season with a pinch of salt and pepper, then transfer to a plate lined with paper towel to absorb excess moisture.

Assemble your quesadilla carefully.

Wipe out the same pan and return it to medium heat. Lay down one tortilla, then sprinkle half of it with some of your melty cheese FIRST (this is key—it acts as glue). Then add a portion of your spinach mixture, some crumbled feta, and chopped olives. Finish with another sprinkle of the melty cheese on top before folding the empty half of the tortilla over. The cheese-fillings-cheese layering method is crucial for structural integrity—I learned this after many quesadilla explosions.

Cook until perfectly golden and crisp.

Let the quesadilla cook for about 2-3 minutes on the first side. You can peek under the edge with a spatula to check—you want it golden brown, not pale (undercooked) or dark brown (burnt). When it’s ready, carefully flip the whole thing using a confident, decisive motion. Hesitation leads to filling spillage! Cook the second side for another 2 minutes until golden and crispy, and the cheese is completely melted. You’ll hear a subtle sizzle and smell the tortilla toasting—those are your cues that magic is happening.

Let it rest briefly before cutting.

This is possibly the hardest part, but give your quesadilla about 1 minute to rest before cutting. The melted cheese needs that moment to set slightly, which prevents the dreaded filling avalanche when you cut into it. I transfer it to a cutting board, then use a pizza cutter to slice it into wedges. A knife works too, but the rolling action of a pizza cutter puts less pressure on the quesadilla, keeping more filling inside where it belongs.

Tips & Variations for Mediterranean Quesadillas

If you’re feeling adventurous, try adding a thin layer of hummus to one side of the tortilla before the other fillings—it adds creaminess and protein. For a more substantial meal, add some diced cooked chicken or chickpeas. These quesadillas are also amazing served with tzatziki for dipping (store-bought is fine, we’re not judging). If you have leftovers, they reheat surprisingly well in a dry skillet over medium-low heat for about 2 minutes per side. The microwave will work in a pinch, but you’ll lose that wonderful crispiness.

Final Thoughts on Mediterranean Quesadillas

These Mediterranean quesadillas have become a staple in my rotation because they hit all the right notes—quick, versatile, and something everyone actually eats without complaints (a miracle in my household). They’re perfect for those nights when you want something that feels a little special but doesn’t require a massive effort or grocery run. I’ve made them for last-minute lunch guests and late-night cravings alike, and they’ve never disappointed.

If you try these, I’d honestly love to hear how they turn out for you. Did you add your own spin? Did your kids actually eat spinach willingly? Was there a filling explosion catastrophe? Drop a comment and let me know—cooking is better as a conversation.