Mozzarella Tomato Spinach Olive Quesadilla


That time when it’s late in the evening, you haven’t yet gone grocery shopping for the week so the fridge is pretty empty, but you’re getting hungry and don’t want a full meal. The perfect solution is a quesadilla!

Quesadillas are fantastic because, for the most part, you can keep the ingredients in the fridge for a long time without them going bad. For the typical quesadilla, I will use flour tortillas, Mexican cheese mix, beans, and chicken. However, here’s a more Mediterranean twist to it.

Cook Time
Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: serves 1 person, but can be repeated as needed 🙂


  • 1 flour tortilla
  • 3-5 small balls of mozzarella
  • 4-6 cherry tomatoes
  • 3-4 olives
  • 3-4 leaves of spinach

Put the tortilla in a nonstick pan. Spray with a bit of olive oil, then add the mozzarella and turn the heat on so that the cheese starts melting while the tortilla gets crispy. Cut the tomatoes and olives and add them on top of the cheese. Add a little bit of ground pepper over them. No salt is needed because the olives are salty enough.


Tomatto Quesadilla

When the cheese has melted, add the spinach leaves on top, then fold the tortilla in half.

By the way, the spinach leaves in the image below are probably 2 weeks old. I never knew that you could keep them fresh for a really long time with a super simple trick: put the spinach leaves in a bowl, add a paper napkin or towel over them, then cover the bowl with plastic wrap. The paper will absorb the moisture that makes the leaves go bad so quickly otherwise.


Spinach Quesadilla

When the tortilla is cooked (gets a little crispy) you can take it out of the pan and cut it into triangles. Et voila!

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