Start by slicing the Roma tomato thinly and washing the fresh baby spinach. If you're using vegan feta, crumble it into smaller pieces.
On one half of each tortilla, spread a layer of vegan pesto. On top of the pesto, layer the spinach, followed by the sliced Roma tomatoes. Sprinkle the vegan mozzarella shreds generously over the vegetables. If using, add the vegan feta crumbles on top.
Carefully fold the tortilla in half, covering the filling. Heat a non-stick skillet over medium heat and place the quesadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy.
Using a spatula, gently flip the quesadilla and cook for another 3-4 minutes on the other side. You want the cheese to melt and the tortilla to develop a beautiful golden color.
Once cooked, remove the quesadilla from the skillet and let it cool slightly. Slice it into wedges and serve warm with extra vegan pesto or your favorite dipping sauce.
