Heat the pan by melting 1 tablespoon of extra virgin olive oil or butter in a non-stick skillet over medium heat for about 1 minute until shimmering.

Add a generous handful of fresh spinach with ¼ teaspoon of garlic powder and ¼ teaspoon of onion powder; sauté for about 1 minute until the spinach wilts.

Crack two large eggs into the pan with the spinach mixture and scramble gently, cooking for 1-2 minutes until fully set and fluffy.

Stir in crumbled feta cheese and remove the skillet from heat, setting the mixture aside.

Lower the skillet temperature to medium-low and warm a large flour tortilla for about 20 seconds.

Sprinkle half of the mozzarella cheese on one half of the tortilla, followed by the spinach, egg, and feta mixture, then top with remaining mozzarella cheese.

Cook the folded quesadilla on medium-low heat for approximately 90 seconds until the underside is golden-brown.

Flip the quesadilla and cook for an additional 90 seconds until crispy on both sides.

Remove from skillet, slice into wedges, and serve warm with salsa or Greek yogurt.