Start by washing and chopping the spinach and tomato. Crumble the feta cheese if it’s not already crumbled.

Place a large skillet over medium heat and add the olive oil.

Once the oil is hot, add the chopped spinach to the pan. Sauté for about 2 minutes or until just wilted, seasoning it with a pinch of salt and pepper.

In a separate bowl, combine the sautéed spinach, crumbled feta, shredded mozzarella, and diced tomatoes. Spread the mixture on one half of each tortilla.

Fold the tortillas in half over the filling. Place each quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

Once cooked, remove from the skillet, allow to cool for a moment, then slice into wedges. Serve with your favorite dips, like yogurt or tzatziki, if desired.