1Spread 2 tortillas with cream cheese. Layer spinach, onion and feta cheese over cream cheese. Top with remaining 2 tortillas; press lightly.
2Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes on each side or until light golden brown.
3Cut each quesadilla into 8 wedges. Cut cherry tomatoes in half; top with sour cream, tomato halves and olives. Secure with toothpicks. Serve warm.