In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant and golden, stirring gently to prevent burning.

Add 4 cups of fresh chopped spinach to the skillet with the garlic and cook for 2-3 minutes, stirring frequently, until the spinach is wilted and vibrant. Season with a pinch of salt, fresh pepper, and 1 teaspoon of dried oregano.

Lay out 4 whole wheat tortillas on a clean workspace. On one half of each tortilla, spoon an even layer of the sautéed spinach mixture.

Top the spinach on each tortilla with crumbled feta cheese, shredded mozzarella, and sliced red onion.

Carefully fold each tortilla over to create a half-moon shape, pressing down gently to seal.

In the same skillet, add another thin layer of olive oil and heat over medium heat for 1-2 minutes.

Place each folded quesadilla into the skillet and cook for 2-3 minutes on each side until golden brown.

Once cooked, remove the quesadillas from the skillet and let them cool for about 1 minute. Slice each quesadilla into wedges for easy serving.