Greek Quesadillas

Jon Sullivan, Public domain, via Wikimedia Commons
Share on facebook
Share on twitter
Share on pinterest
Share on telegram
Share on whatsapp
Share on email

Don’t adjust your glasses, you read it correctly. Cuisine mashups can be fun and exciting and quesadillas are just kinda like a hot sandwich, right? So, there is nothing weird about adding mediterranean ingredients to a quesadilla. If your family loves the bright, intoxicating flavors of the mediterranean and the handheld format of the quesadilla, they’ll love these!

Greek Quesadillas

Course: dinner, lunch, Snack
Cuisine: Greek
Keyword: greek, quesadilla
Servings: 8 people


  • 16 tortillas
  • 4 c fresh spinach
  • 1 red onion
  • red peppers or sundried tomatoes jarred in oil
  • kalamata or black olives
  • mozzarella cheese shredded
  • feta cheese
  • oregano dried or fresh
  • red pepper flakes


  • Prepare vegetables: Chiffonade (finely chop) the spinach and thinly slice the red onion, red peppers, and olives.
  • On a plate, place a tortilla. Sprinkle with desired quantities of spinach, red onion, red pepper, olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload.
  • 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, you can keep them warm in a 300 degree oven.

Leave a Reply

Your email address will not be published.

Recipe Rating

Love Bunker Baking?

share with the world

Share on facebook
Share on pinterest
Share on twitter
Share on email