Mediterranean Spinach Quesadillas: A Flavorful Twist on a Classic Favorite

In a large skillet, heat 1 tsp of olive oil over medium heat. Add the chopped red onion and cook for 2-3 minutes, until softened.
Add the spinach to the skillet and sauté for 2-3 minutes, until wilted. Remove from heat and let cool slightly.
Stir in the crumbled feta, olives, sun-dried tomatoes, oregano, garlic powder, salt, and pepper. Mix well to combine.
Lay out the tortillas on a flat surface. Divide the spinach mixture evenly among the tortillas, placing the filling on one half of each tortilla. Sprinkle mozzarella or goat cheese on top if desired.
Fold the tortillas in half to cover the filling and press gently.
Heat a little olive oil or butter in a skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and crispy. Flip carefully to avoid spilling the filling.
Once cooked, remove from the skillet and slice into wedges. Serve immediately.
Serving and Storage Tips: