Greek Quesadilla
4 servings
50 minutes
Greek quesadilla is an amazing blend of Mexican and Mediterranean cuisine. Inspired by Greek flavors, this quesadilla combines salty olives, fresh spinach, sweet bell peppers, and two types of cheese—creamy mozzarella and tangy feta. The light heat of red pepper flakes and the aroma of oregano make the taste rich and expressive. The crispy tortilla adds textural harmony to the dish, while the melted cheese binds all the ingredients together. It cooks quickly and is perfect for a light snack or a hearty dinner. It can be served with fresh vegetables or a light yogurt sauce to enhance the Greek character of the dish. This quesadilla is a celebration of flavor that unites two culinary worlds in one appetizing treat.
1
Chop the olives, onion, and spinach. Cut the cherry tomatoes in half. Dice the bell pepper. Break the cheese into pieces by hand.
- Pitted olives: 200 g
- Red onion: 1 head
- Fresh spinach leaves: 15 pieces
- Red cherry tomatoes: 16 pieces
- Red sweet pepper: 2 pieces
- Mozzarella cheese: 350 g
- Feta cheese: 190 g
2
Sauté the bell pepper in a drop of olive oil.
- Red sweet pepper: 2 pieces
- Olive oil: 30 ml
3
Place the tortilla in the pan. Lightly brush it with olive oil and flip it to the other side.
- Tortillas: 4 pieces
- Olive oil: 30 ml
4
Sprinkle half of the tortilla with spinach leaves, leaving the edge unsprinkled.
- Fresh spinach leaves: 15 pieces
5
Repeat the same with onion, fried pepper, tomatoes, olives, feta cheese and mozzarella, oregano, and hot pepper. Cover everything with the remaining half of the tortilla.
- Red onion: 1 head
- Red sweet pepper: 2 pieces
- Red cherry tomatoes: 16 pieces
- Pitted olives: 200 g
- Feta cheese: 190 g
- Mozzarella cheese: 350 g
- Fresh oregano leaves: 15 pieces
- Red pepper flakes: to taste
6
Heat the skillet or grill, greasing with oil if necessary. Carefully place the assembled quesadillas in the skillet and fry, turning, until the tortillas are golden and the cheese melts.
- Olive oil: 30 ml
