If you are looking for a quick, healthy, and absolutely delicious meal, Spinach and Feta Quesadillas are the perfect choice. This dish combines vibrant greens with tangy cheese for a Mediterranean-inspired lunch or dinner that satisfies every craving. Whether you need a speedy weeknight meal or a nutritious snack, these quesadillas deliver incredible flavor with minimal effort.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it strikes the perfect balance between comfort food and healthy eating. The combination of salty feta and fresh spinach creates a sophisticated flavor profile that feels much more gourmet than a standard cheese quesadilla. Best of all, it takes less than 20 minutes to prepare, making it a reliable go-to for busy schedules.
Ingredients
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil or butter for cooking
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/4 cup black olives, sliced (optional)
- 1/2 cup cooked grilled chicken, diced (optional)
Step-by-Step Instructions
- Prep the Ingredients: Rinse and chop the fresh spinach. Crumble the feta cheese into a bowl. If you are using optional add-ins like sun-dried tomatoes or grilled chicken, prepare those as well.
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface and evenly spread the spinach and feta cheese on one half of the tortilla. Add any optional ingredients if desired.
- Fold and Seal: Fold the tortilla in half over the filling, pressing down gently with your hand to help seal the ingredients inside.
- Heat the Skillet: Place a non-stick skillet over medium heat and add a small amount of olive oil or butter to coat the bottom.
- Cook until Crispy: Place the folded tortilla in the skillet and cook for 2 to 3 minutes on each side. The quesadilla is ready when the tortilla is golden brown and crispy.
- Repeat: Repeat the cooking process for the remaining tortillas and filling.
- Slice and Serve: Use a sharp knife or a pizza cutter to slice the quesadillas into wedges. Serve them warm with your favorite dips or side dishes.
Expert Tips for Success
To get the best results with your Spinach and Feta Quesadillas, always prioritize fresh ingredients. High-quality feta provides a much better texture and tang than pre-crumbled varieties. Be careful not to overfill the tortillas, as too much filling can make them difficult to flip and may result in a soggy center. Finally, use a spatula to press the quesadilla lightly while it cooks; this ensures the heat reaches the center and creates an even, golden-brown crust.
Variations and Substitutions
This recipe is incredibly versatile and can be adapted to suit your preferences. If you prefer a different cheese, goat cheese offers a similar tang, while shredded mozzarella provides a classic, melty stretch. To make this recipe vegan, simply swap the feta for a plant-based cheese alternative and ensure your tortillas are vegan-certified. You can also swap the spinach for kale or Swiss chard for a different earthy flavor.
Serving Suggestions
These quesadillas pair beautifully with a variety of Mediterranean-inspired sides. Serve them with a side of creamy tzatziki sauce or a bowl of hummus for dipping. A fresh Greek salad with cucumbers, tomatoes, and kalamata olives makes for a complete and balanced meal. For a gourmet touch, try drizzling a small amount of balsamic glaze over the wedges just before serving.
Storage, Freezing, and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each quesadilla individually in plastic wrap and store them in a freezer-safe bag for up to one month. When reheating, avoid the microwave to keep the tortilla from becoming rubbery. Instead, use a dry skillet over medium heat, an oven at 350 degrees Fahrenheit, or an air fryer to restore the original crispiness.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 220 kcal |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 650mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Protein | 9g |
Spinach and Feta Quesadillas
Ingredients
Equipment
Method
- Prep the Ingredients: Rinse and chop the fresh spinach. Crumble the feta cheese into a bowl. If you are using optional add-ins like sun-dried tomatoes or grilled chicken, prepare those as well.2 cups fresh spinach, 1 cup feta cheese, 0.25 cup sun-dried tomatoes, 0.5 cup cooked grilled chicken
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface and evenly spread the spinach and feta cheese on one half of the tortilla. Add any optional ingredients if desired.4 medium tortillas, 2 cups fresh spinach, 1 cup feta cheese
- Fold and Seal: Fold the tortilla in half over the filling, pressing down gently with your hand to help seal the ingredients inside.
- Heat the Skillet: Place a non-stick skillet over medium heat and add a small amount of olive oil or butter to coat the bottom.2 tablespoons olive oil or butter
- Cook until Crispy: Place the folded tortilla in the skillet and cook for 2 to 3 minutes on each side. The quesadilla is ready when the tortilla is golden brown and crispy.
- Repeat: Repeat the cooking process for the remaining tortillas and filling.
- Slice and Serve: Use a sharp knife or a pizza cutter to slice the quesadillas into wedges. Serve them warm with your favorite dips or side dishes.
Notes
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. However, it is essential to thaw it completely and squeeze out all excess water using a clean kitchen towel before adding it to the tortilla to prevent sogginess.
How do I keep the quesadillas from falling apart?
The key is to not overfill them and to press down gently with a spatula while they are cooking in the skillet. This helps the cheese bind the ingredients to the tortilla.
What is the best way to chop the spinach?
Stack the spinach leaves, roll them tightly like a cigar, and then slice across the roll to create thin ribbons. This ensures the spinach is distributed evenly throughout the quesadilla.