If you’re looking for a fast, flavorful, and wholesome meal, these Spinach and Feta Quesadillas are a must-try! Packed with Mediterranean flair, they combine tender spinach and tangy feta cheese inside a crispy golden tortilla. Whether you need a light lunch, an easy dinner, or a satisfying snack, this recipe is a perfect fit.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- Simple ingredients, big flavor
- Customizable with your favorite add-ins
- Vegetarian-friendly (and easily made vegan or gluten-free)
Ingredients
You’ll need just a handful of ingredients to get started:
- 4 medium tortillas – Flour, whole wheat, or gluten-free
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons olive oil or butter, for cooking
Optional Add-Ins:
- ¼ cup chopped sun-dried tomatoes
- ¼ cup sliced black olives
- ½ cup cooked, diced grilled chicken
- Caramelized onions or sautéed mushrooms for extra flavor
How to Make Spinach and Feta Quesadillas
1. Prep Your Ingredients
- Rinse and chop the spinach.
- Crumble the feta cheese.
- Prepare any optional add-ins.
2. Assemble the Quesadillas
- Lay a tortilla flat.
- On one half, layer spinach and feta. Add optional ingredients if using.
- Fold the tortilla in half and press gently to seal.
3. Cook Until Crispy
- Heat a non-stick skillet over medium heat. Add a bit of olive oil or butter.
- Cook each quesadilla for 2–3 minutes per side, or until golden and crisp.
- Repeat with remaining tortillas.
4. Slice and Serve
- Cut into wedges using a sharp knife or pizza cutter.
- Serve warm with your favorite dips or side dishes.
Tips for Perfect Quesadillas
- Use fresh ingredients – Fresh spinach and quality feta make a big difference.
- Don’t overfill – Too much filling can lead to soggy tortillas.
- Press lightly – Use a spatula to gently press down while cooking for even browning.
- Switch it up – Try different cheeses, greens, or protein options to keep things interesting.
Serving Suggestions
Pair your spinach and feta quesadillas with:
- Tzatziki Sauce – Adds creamy, garlicky goodness
- Greek Salad – A fresh, crunchy side
- Hummus – Use as a dip or spread
- Balsamic Glaze – A sweet-savory drizzle
- Refreshing drinks – Think iced tea, lemonade, or crisp white wine
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap each quesadilla in plastic wrap, then place in a freezer-safe bag (lasts up to 1 month).
- Reheat: Warm in a skillet, oven, or air fryer to maintain crispiness—avoid the microwave for best texture.
Recipe FAQs
Can I use frozen spinach?
Yes—just thaw and squeeze out excess moisture before using to prevent sogginess.
What cheese can I substitute for feta?
Goat cheese, mozzarella, or even a plant-based cheese all work well.
Can I make it vegan?
Absolutely! Use a vegan cheese alternative and plant-based tortillas.
Spinach and Feta Quesadillas Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories per serving: ~220 kcal
Ingredients:
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 2 tbsp olive oil or butter
- Optional: sun-dried tomatoes, olives, grilled chicken, caramelized onions
Instructions:
- Rinse and chop spinach; crumble feta; prep add-ins.
- Spread spinach and feta on one half of a tortilla. Add optional fillings if desired. Fold to seal.
- Cook in a skillet over medium heat with oil or butter, 2–3 minutes per side until golden.
- Slice into wedges and serve warm