Chef Sarah Miller - Fusion Cuisine Expert
👨‍🍳 Fusion Flavor Chef

Recipe by Mitchell

🎓 Mediterranean Specialist ⏰ 12+ Years Experience 🍽️ Farm-to-Table Advocate

❤️ My Recipe Story

"This recipe is inspired by the savory Gozleme stands I visited in Turkey, combined with the modern love for sweet and spicy flavor profiles. The 'squeak' of the halloumi against the crunch of the tortilla is purely addictive."

Sarah focuses on vibrant, vegetable-forward dishes that don't compromise on satisfaction. She loves bridging the gap between street food culture and home cooking.

View All Mitchell's Recipes →
Stacked halloumi and spinach quesadillas with caramelized onions, dripping with golden hot honey on a rustic plate

The Salty-Sweet Balance

The magic of this dish lies in the contrast. Halloumi is a naturally salty, semi-hard cheese with a high melting point, meaning it holds its shape while softening. When you pair that salinity with the earthiness of spinach and the intense sweetness of honey, you hit every taste bud at once.

Don't skip the step of caramelizing the onions properly. Their natural sweetness bridges the gap between the savory cheese and the spicy honey glaze, adding a depth of flavor that raw onions simply can't provide.

💡 Professional Tip

If your spinach releases a lot of water, squeeze it out or drain it well before assembling the quesadilla. Excess moisture is the enemy of a crispy tortilla.

Frequently Asked Questions

You can, but the texture will be different. Feta crumbles and melts into a paste, whereas halloumi holds its slice shape. If using feta, be lighter with the salt.

It has a mild kick from the chili flakes in the honey. You can omit the chili flakes entirely for a kid-friendly version without losing the delicious honey flavor.

Absolutely. Just swap the standard flour tortillas for your favorite gluten-free wraps. Corn tortillas also work well but will result in a smaller, taco-sized stack.

Slice the block width-wise into slices about 1/4 inch thick. Too thick and it won't warm through; too thin and it might get lost in the spinach.

Fresh parsley adds a nice color pop, but fresh mint is also incredibly traditional with halloumi and adds a refreshing brightness.

Crispy prosciutto or chorizo bits would be an excellent addition if you aren't vegetarian. Add them to the spinach mixture.

Your heat is likely too high. Cook over medium heat to allow the heat to penetrate to the center without scorching the exterior.

Yes! Cook the onions and spinach up to 2 days in advance. Store in the fridge. Assemble and fry just before serving.

Recipe Troubleshooting Guide

✅

Soggy Tortillas

Problem: The bottom tortilla gets wet and falls apart

Solution: Ensure spinach is thoroughly drained of liquid. Don't add the honey until the very end after plating.

✅

Rubber Cheese

Problem: Halloumi feels tough and squeaky

Solution: Halloumi is meant to be slightly squeaky, but if it's tough, it needs more heat. Ensure it warms through completely inside the tortilla.

✅

Filling Falling Out

Problem: Ingredients spill when flipping

Prevention: Don't overstuff the edges. Use a large spatula and place your hand (carefully) or a plate on top to support the flip.

✅

Honey Too Thick

Problem: Glaze won't drizzle evenly

Recovery: Microwave the honey for 10-15 seconds before mixing with chili flakes to loosen the consistency.

✅

Onions Burning

Problem: Onions turn black before caramelizing

Prevention: Turn the heat down to medium-low. Caramelization takes patience; high heat just chars them.

✅

Flavor Adjustments

Too Sweet: Reduce honey quantity or add more vinegar

Too Salty: Soak halloumi in cold water for 15 mins before slicing to reduce salt

Bland: Add more garlic to the spinach or a squeeze of lemon juice

Blocks of halloumi, fresh spinach leaves, red onions, tortillas, and a jar of honey on a marble counter

Choosing Your Cheese

Halloumi is the star here. Originating from Cyprus, this semi-hard, unripened brined cheese has a high melting point, making it perfect for grilling or frying. When buying halloumi, look for traditional varieties made from a mix of goat's and sheep's milk for the best flavor.

If you can't find halloumi, 'grilling cheese' or 'bread cheese' (Juustoleipä) are decent substitutes. Do not substitute with mozzarella or cheddar, as they will melt entirely and leak out of the tortilla, ruining the stack structure.

Essential Ingredient Notes

  • Halloumi Prep: Pat the cheese dry with paper towels before slicing. This helps it brown better if it touches the pan and prevents excess steam inside the stack.
  • Fresh Spinach: Use fresh baby spinach rather than frozen. Frozen spinach retains too much water and can make the tortillas soggy.
  • Hot Honey: You can buy pre-made hot honey, but making your own with quality honey and red pepper flakes allows you to control the heat level.
A spatula lifting a golden brown quesadilla from a cast iron skillet, revealing the melted cheese inside

Assembly & Frying Techniques

Layering is key. Place the spinach and onions on the bottom and top the cheese over them. The cheese acts as a weight to hold the veggies in place. When cooking, apply gentle pressure with your spatula to help the layers adhere to one another.

Use a heavy-bottomed pan like cast iron for the most even browning. You want the tortilla to develop a 'leopard spotting' of golden brown marks rather than a uniform tan color, which indicates better texture and crunch.

The Drizzle

Add the honey glaze *immediately* after taking the stack off the heat. The warmth of the tortilla loosens the honey further, allowing it to soak into the cracks and flavor the filling.

Honey-Glazed Halloumi & Spinach Stack

Prep 15 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

The Stack Filling

  • 60ml honey
    The sweet base of the glaze
  • 1 tsp chili flakes
    Adds the necessary heat kick
  • 1 tbsp apple cider vinegar
    Cuts the sweetness with acidity
  • Fresh parsley
    Chopped, for garnish

The Hot Honey Glaze

  • 8 flour tortillas
    Medium size works best for stacking
  • 450g Halloumi cheese
    Sliced into 1/4 inch planks
  • 300g fresh spinach
    Washed and dried
  • 2 red onions
    Sliced thinly for caramelizing
  • 3 cloves garlic
    Minced, for flavoring the spinach
  • Olive oil
    For frying and sautéing

Instructions

  1. Caramelize Onions

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced red onions and a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 10-12 minutes. Remove from pan and set aside.

  2. Wilt the Spinach

    In the same pan, add a splash more oil and the minced garlic. Sauté for 30 seconds until fragrant, then add the fresh spinach. Cook until wilted and excess moisture has evaporated. Season with pepper.

  3. Assemble the Stacks

    Lay out 4 tortillas. Distribute the spinach and caramelized onions evenly. Layer the sliced halloumi cheese over the vegetables. Top with the remaining 4 tortillas to create sandwiches.

  4. Crisp the Tortillas

    Wipe the skillet clean and heat remaining oil over medium heat. Cook each quesadilla stack for 3-4 minutes per side until the tortilla is golden brown and crispy, and the halloumi inside is warm and soft.

  5. Glaze and Serve

    Mix honey, chili flakes, and vinegar in a small bowl. Stack the cooked quesadillas on a plate (or serve individually). Drizzle generously with the hot honey mixture and garnish with fresh parsley.

Recipe Notes & Tips

Serving Size

This recipe makes 4 generous individual quesadillas. If serving as an appetizer, cut each into 4 wedges to serve 8-10 people.

Make it a Meal

Serve alongside a crisp Greek salad with olives and cucumber to cut through the richness of the cheese and honey.

Variations

Add roasted red peppers or sundried tomatoes to the filling for extra Mediterranean flavor. A sprinkle of za'atar seasoning on the halloumi is also delicious.