These low carb Mediterranean quesadillas are filled with a gorgeous combination of spinach, feta, tomatoes, black olives and more!
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Mediterranean food always reminds me of summer vacations in Greece – even though I haven't been there for over ten years! This recipe takes some key flavors like tomatoes, feta cheese, and black olives – and combines them all in a wonderful vegetarian quesadilla!
To make these quesadillas you'll need low carb tortillas – if you don't have a favorite already – check out my tortilla comparison and review!
On this occasion I used Mission Carb Balance flour tortillas – they have a light taste and are only 4g net carbs each. Plus they're readily available in stores like Target, Walmart, Kroger, and more!
How to Make Low Carb Mediterranean Quesadillas
Heat some olive oil in a skillet over a medium heat. Add some baby spinach and cook until it is wilted, stirring regularly. Season with salt and pepper.
Place two low carb tortillas on a baking sheet, and spread some crumbled feta over each one. Divide the spinach between the two tortillas.
Add some sliced cherry tomatoes and black olives. Finish with some shredded mozzarella.
Place under a preheated broiler (overhead grill) and cook until the cheese has melted.
Top with two more tortillas, and return to the broiler. Cook until crispy, then carefully flip them over. Cook again until the (now top) tortillas are crispy. Transfer them to a cutting board and cut each quesadilla into 6 wedges.
Arrange the wedges on a serving plate, and garnish with fresh dill fronds. Tzatziki makes a fantastic dip for these quesadillas. You'll really like my low carb tzatziki recipe!
Check out all my low carb quesadilla recipes!
Low Carb Mediterranean Quesadillas
These low carb Mediterranean quesadillas are filled with a gorgeous combination of spinach, feta, tomatoes, black olives and more!
Ingredients
- 1 tbs olive oil
- 2 cups baby spinach
- salt and black pepper
- 4 low carb tortillas, divided
- ¼ cup crumbled feta cheese
- 4 cherry tomatoes, sliced
- ¼ cup sliced black olives, pitted
- ½ cup shredded mozzarella
- fresh dill fronds, to garnish
- tzatziki, optional dip
Instructions
- Preheat the broiler to high. Line a baking sheet with a silicone mat or parchment paper.
- Heat the oil in a skillet over a medium heat. Add the spinach and cook until it is wilted, stirring regularly. Season with salt and pepper.
- Place the tortillas on the baking sheet, and spread the feta over each one. Divide the spinach between the two tortillas. Add the cherry tomatoes and black olives. Finish with some shredded mozzarella.
- Place under the broiler and cook until the mozzarella has melted.
- Top with two more tortillas, and return to the broiler. Cook until crispy, then carefully flip them over. Cook again until the (now top) tortillas are crispy.
- Transfer them to a cutting board and cut each quesadilla into 6 wedges.
- Arrange the wedges on a serving plate, and garnish with the dill.
Notes
4g net carbs per serving (3 wedges)
Nutritional data does not include tzatziki.
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Nutrition Information
Yield 4 Serving Size 3 wedgesAmount Per Serving Calories 138Total Fat 10gSaturated Fat 3gCholesterol 15mgSodium 460mgCarbohydrates 12gNet Carbohydrates 4gFiber 8gSugar 1gProtein 6g
Adapted from this recipe.