Begin by heating a tablespoon of olive oil in a non-stick skillet over medium heat for about 1 to 2 minutes.

Once the oil is hot, add in 2 cups of chopped spinach to the skillet. Sauté for approximately 2 to 3 minutes until it wilts down and becomes bright green.

In a mixing bowl, combine the sautéed spinach with ½ cup of crumbled feta cheese, ½ cup of shredded mozzarella cheese, chopped sun-dried tomatoes, and sliced olives. Season with salt and pepper and stir until mixed.

Reduce the skillet heat slightly and place a whole wheat tortilla in the center. Spoon half of the filling onto one half of the tortilla, then fold the other half over.

Cook the quesadilla for about 3 to 4 minutes on one side until golden brown, then flip and cook the other side for another 3 to 4 minutes.

Remove the quesadilla from the skillet, let it cool for a minute, then cut into wedges and serve warm.