Greek Quesadillas

Jon Sullivan, Public domain, via Wikimedia Commons

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
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.
Keyword greek, quesadilla

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