Description
These Spinach and Feta Quesadillas combine earthy spinach, tangy feta cheese, and melty mozzarella in a crispy tortilla for a quick and nutritious 15-minute meal with Mediterranean-inspired flavors.
Ingredients
Scale
- 4 cups fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 4 large (10-inch) whole wheat tortillas
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter or olive oil (for cooking)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
- Add fresh spinach in batches if necessary, stirring frequently, and cook for 2-3 minutes until wilted.
- Season with dried oregano, salt, pepper, and red pepper flakes if using.
- Continue cooking for another 1-2 minutes to allow flavors to meld and excess moisture to evaporate.
- Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Once cooled, mix in the crumbled feta cheese.
- Lay out tortillas on a clean work surface and sprinkle a thin layer of mozzarella cheese (about 2 tablespoons) on one half of each tortilla.
- Spread approximately ½ cup of the spinach and feta mixture evenly on top of the mozzarella.
- Top with another thin layer of mozzarella cheese (about 2 tablespoons).
- Fold the empty half of each tortilla over the filled half to create a half-moon shape. Press down gently.
- Heat a large skillet over medium heat and add butter or olive oil.
- Place the assembled quesadilla in the pan and cook for 2-3 minutes until golden brown and crispy.
- Carefully flip and cook for another 2-3 minutes until crispy and golden on the second side.
- Remove from the pan and let rest for 1 minute before cutting into wedges.
Notes
- Squeeze out excess moisture from the cooked spinach to prevent soggy quesadillas.
- Don’t overstuff your quesadillas – a thin, even layer of filling works best.
- Use a combination of cheeses – mozzarella helps bind everything while the feta provides flavor.
- Cook over medium heat to ensure the tortilla gets crispy without burning while the cheese melts.
- Let the quesadillas rest for a minute before cutting to help the filling set.
- Make a big batch of filling and store it in the refrigerator for quick quesadillas throughout the week.
- For a Mediterranean twist, add a sprinkle of za’atar seasoning or dried mint to the filling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Mexican Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
Keywords: spinach and feta quesadillas, healthy quesadilla recipe, quick meal, Mediterranean quesadillas, vegetarian quesadillas, spinach quesadillas, feta cheese recipes