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Cook the chicken with the Greek seasoning.
Thinly slice the spinach.
Thinly slice the red onion, roasted red peppers and olives.
Chop the fresh oregano (if using).
For each quesadilla, place a tortilla on a plate and evenly spread with ¼ of the chicken, spinach, red onion, roasted red peppers, black olives, mozzarella cheese, feta cheese, and oregano.
Sprinkle with a few red pepper flakes (if using).
Heat a large non-stick skillet over medium heat for a few minutes.
Place the loaded tortilla on the griddle and place another tortilla on top.
Cook until browned on the bottom, then flip and cook until browned on the other side, a few minutes per side.
Remove the tortilla and cut into wedges with a pizza cutter.
If making several quesadillas at once, keep them warm in a 300°F oven.