Spinach and Feta Quesadillas

Spinach and Feta Quesadillas are a savory, Mediterranean-inspired twist on the classic quesadilla. Packed with sautéed spinach, crumbled feta cheese, and melty mozzarella in a golden, crispy tortilla, this dish delivers big flavor with minimal effort. Perfect as a light lunch, snack, or vegetarian dinner.

Why You’ll Love This Recipe

These quesadillas are quick, flavorful, and loaded with nutrients. They offer the perfect balance of creamy, tangy feta and earthy spinach, making them a satisfying meatless option. Plus, they’re incredibly easy to customize and take only minutes to cook, making them ideal for busy days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach
• Feta cheese
• Shredded mozzarella cheese
• Olive oil or butter
• Garlic (optional)
• Flour tortillas (8-inch recommended)
• Salt
• Black pepper
• Red pepper flakes (optional for heat)

directions

1. Heat olive oil or butter in a skillet over medium heat.
2. Add garlic (if using) and sauté for 30 seconds until fragrant.
3. Add spinach and cook until wilted, about 2–3 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
4. In a bowl, mix the cooked spinach with crumbled feta and shredded mozzarella.
5. Heat a clean skillet over medium heat.
6. Place a tortilla in the skillet and spoon the spinach and cheese mixture onto half of it.
7. Fold the tortilla over to form a half-moon and cook for 2–3 minutes on each side, or until golden brown and crispy.
8. Repeat with remaining tortillas and filling.
9. Slice into wedges and serve warm.

Servings and timing

This recipe makes 2–3 quesadillas (serves 2–3 people).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add chopped sun-dried tomatoes or olives for extra Mediterranean flavor.
• Use whole wheat or low-carb tortillas for a healthier twist.
• Mix in ricotta or cream cheese for a creamier filling.
• Add cooked mushrooms or caramelized onions for a heartier version.
• Include fresh herbs like dill or parsley for brightness.

storage/reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warm and crisp. Avoid microwaving if you want to maintain crispiness.

FAQs

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before using to avoid sogginess.

Is feta cheese the only cheese option?

No, you can use goat cheese, ricotta, or a mix of cheeses depending on your preference.

Can I make these quesadillas ahead of time?

Yes, assemble and refrigerate them uncooked. When ready, cook them fresh for best texture.

How do I keep the quesadillas crispy?

Cook over medium heat and avoid overfilling to prevent sogginess.

Are these quesadillas good for meal prep?

Yes, store cooked quesadillas and reheat in a skillet or oven for a quick meal.

Can I make them vegan?

Use vegan feta and mozzarella alternatives and sauté the spinach in oil instead of butter.

What dips go well with these quesadillas?

Try them with tzatziki, Greek yogurt, hummus, or a simple garlic-lemon sauce.

Can I add meat to this recipe?

Yes, grilled chicken or shredded rotisserie chicken pairs well with spinach and feta.

What type of tortilla is best?

Flour tortillas work best for a pliable and crisp result, but whole wheat or gluten-free options also work.

Can I bake them instead of frying?

Yes, brush with oil and bake at 400°F (200°C) for about 8–10 minutes, flipping halfway through.

Conclusion

Spinach and Feta Quesadillas are a quick, delicious, and versatile dish perfect for any time of day. With just a few ingredients and endless customization options, they make a great go-to meal for vegetarians and cheese lovers alike. Whether served with a dip or on their own, these quesadillas are sure to satisfy.

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