Greek Quesadillas

I’m always looking for delicious meatless meals that my family will enjoy (my husband is pretty much a carnivore).  These Greek quesadillas fit the bill!  I did have to assemble several custom versions for the picky eaters–no artichoke hearts, olives, etc., but I liked mine fully loaded!

A cast-iron skillet is my favorite means of cooking quesadillas, but you can also arrange them on a large baking sheet and bake for about 10 minutes.  They are delicious served with tzatziki sauce for dipping.

Greek Quesadillas

Greek Quesadillas
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 6 large (10-inch) tortillas
  • Olive oil
  • 2 cups fresh spinach leaves, chopped
  • 3/4 cup diced red onion
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup sun dried tomatoes
  • 1/2 cup chopped artichoke hearts
  • 1 can (2.25 oz.) sliced black olives
  • 2 cups shredded Mozzarella cheese
  • 1 cup crumbled feta cheese
  • Oregano (dried or fresh)
  • Red pepper flakes
  1. Lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down.
  2. Sprinkle the chopped spinach leaves over half of each tortilla.
  3. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired.
  4. Fold over the bare half of each tortilla, enclosing the fillings.
  5. Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface.
  6. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted.
  7. Slice into triangles and serve warm.

Who Dished It Up First: This is another recipe from Annie’s Eats.  It’s quickly becoming one of my favorite food blogs.



  1. What a cool twist on quesadillas! Love all those greek flavors!

  2. We love greek and I have ALL of these ingredients:) Thanks for the recipe! HUGS!

  3. I hate making multiple dishes for multiple tastes so this was a great idea … Looks fantastic!

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