Mediterranean Baked Spinach & Mushroom Quesadillas

Ingredients:

• 4 large whole wheat or multigrain tortillas (8-inch)
• 1 cup shredded mozzarella (for meltiness)
• 1/2 cup crumbled feta cheese (for that Mediterranean zing)
• 3 cups fresh spinach, roughly chopped
• 8 oz mushrooms, thinly sliced (button or cremini work great)
• 2 tablespoons olive oil (plus more for brushing tortillas)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregan
• Salt & black pepper to tasteMediterranean Baked Spinach & Mushroom Quesadillas

Optional: 2 tablespoons hummus or tzatziki (for spreading inside or dipping)

Optional: A pinch of chili flakes for heat

Instructions:

1. Sauté the Filling:

In a skillet, heat 2 tbsp olive oil over medium heat. Add garlic and mushrooms. Cook until mushrooms release their moisture and begin to brown (about 5–7 minutes). Add spinach, oregano, salt, and pepper. Sauté until wilted. Remove from heat and let it cool slightly.

2. Assemble the Quesadillas:

Lay out tortillas. On half of each tortilla, spread a thin layer of hummus (optional), then sprinkle mozzarella and feta evenly. Add a layer of the spinach-mushroom mixture. Fold the tortilla over to close.

3. Bake:

Preheat oven to 375°F (190°C). Place quesadillas on a parchment-lined baking tray. Lightly brush the tops with olive oil for crispiness. Bake for 10–12 minutes, flipping once halfway through, until golden and slightly crispy.

4. Serve:

Slice into wedges and serve with a side of tzatziki, extra hummus, or even a dollop of Greek yogurt with lemon and herbs.