Thaw frozen spinach in the microwave for 3-4 minutes and drain excess moisture.

Slice red onion, chop roasted red peppers and kalamata olives.

In a mixing bowl, combine thawed spinach, red onion, roasted red peppers, chopped olives, parsley, oregano, feta, and mozzarella. Stir gently until well mixed.

Lay a tortilla flat, add a generous portion of filling on one half, and fold over.

Cook in a preheated non-stick skillet for 2-3 minutes each side until golden brown.

Slice the cooked quesadillas into thirds and serve warm.