Description
These Spinach and Feta Quesadillas are crispy on the outside with a savory filling of wilted spinach, creamy feta cheese, and perfectly balanced seasonings. Ready in just 15 minutes, they’re the perfect quick and healthy meal for busy weeknights!
Ingredients
Scale
- 4 large flour tortillas (8-inch diameter)
- 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
- 1 cup feta cheese, crumbled
- 1/2 cup mozzarella or Monterey Jack cheese, shredded
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh herbs (such as dill, parsley, or mint), chopped (optional)
Instructions
- Prepare the filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic, oregano, and red pepper flakes (if using), and cook for another 30 seconds until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes for fresh spinach or until the frozen spinach is heated through.
- Season with salt and black pepper to taste.
- If using fresh herbs, stir them in now.
- Remove the mixture from the heat and let it cool slightly.
- Assemble the quesadillas:
- Place a tortilla on a clean work surface.
- Sprinkle about 2 tablespoons of shredded cheese over half of the tortilla.
- Spread approximately 1/4 of the spinach mixture over the cheese.
- Top with about 1/4 cup of crumbled feta cheese.
- Sprinkle another 2 tablespoons of shredded cheese over the feta.
- Fold the empty half of the tortilla over the filled half to create a half-moon shape.
- Repeat with the remaining tortillas and filling.
- Cook the quesadillas:
- Heat the remaining tablespoon of olive oil in a large skillet or griddle over medium heat.
- Place 1-2 assembled quesadillas in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
- Press down gently with a spatula to help the cheese melt and the quesadilla seal.
- Transfer to a cutting board and let rest for 1 minute before cutting into wedges.
- Repeat with remaining quesadillas, adding more oil if necessary.
Notes
Pro Tips:
- Make sure to drain your spinach well if using frozen. Excess moisture can make your quesadillas soggy.
- Don’t overfill your quesadillas – this makes them difficult to flip and can cause the filling to spill out.
- Use a combination of cheeses for the best texture and flavor.
- For extra crispy quesadillas, brush the outside of the tortillas with a thin layer of olive oil before cooking.
- Serve with tzatziki sauce, Greek yogurt, salsa, or guacamole for dipping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a dry skillet for best results.
- Prep Time: 10
- Cook Time: 5
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2
- Sodium: 680
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 35
Keywords: spinach and feta quesadillas, quick quesadillas, healthy quesadillas, spinach quesadillas, Mediterranean quesadillas, vegetarian quesadillas, easy quesadillas