If you’re looking for a quick, healthy, and flavor-packed meal, these Spinach and Feta Quesadillas are just what you need! Crispy on the outside, melty on the inside, and bursting with Mediterranean goodness, this recipe is perfect for a light lunch, a satisfying snack, or a simple dinner.
The combination of fresh spinach, creamy feta, and warm tortillas creates a meal that’s both nutritious and satisfying. And the best part? You can customize it with extra ingredients like sun-dried tomatoes, black olives, or grilled chicken for even more deliciousness.
Let’s dive into this easy and irresistible recipe!
Why You’ll Love These Spinach and Feta Quesadillas
Quick & Easy: Ready in just 20 minutes!
Healthy & Nutritious: Packed with protein, vitamins, and minerals.
Crispy & Cheesy: Golden brown tortillas with a gooey, cheesy filling.
Customizable: Add more Mediterranean flavors like olives or artichokes!
Vegetarian-Friendly: A satisfying meat-free meal option.
What Do Spinach and Feta Quesadillas Taste Like?
Imagine biting into a crispy tortilla filled with savory, slightly tangy feta cheese and tender, garlicky spinach. The feta adds a rich, salty bite that perfectly balances the mild sweetness of wilted spinach. If you add sun-dried tomatoes or olives, you’ll get an extra layer of depth and Mediterranean flair. Each bite is warm, cheesy, and absolutely irresistible!
Ingredients You’ll Need
For the quesadillas:
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4 medium tortillas (flour, whole wheat, or gluten-free)
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2 cups fresh spinach, chopped
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1 cup feta cheese, crumbled
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2 tablespoons olive oil or butter, for cooking
Optional Add-Ins:
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¼ cup sun-dried tomatoes, chopped
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¼ cup black olives, sliced
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½ cup grilled chicken, diced
For a Creamy Ranch Artichoke Dip:
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1 cup ranch dressing
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3-4 canned artichoke quarters
Kitchen Tools You’ll Need
Large skillet or griddle
Cutting board and knife
Tongs for flipping the spinach
Mixing bowl
Paper towels (to remove moisture from spinach)
Blender (for the dip, if making)
How to Make Spinach and Feta Quesadillas
Step 1: Prep the Ingredients
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Rinse and chop the fresh spinach.
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Crumble the feta cheese into a bowl.
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If using sun-dried tomatoes, olives, or grilled chicken, chop them into small pieces.
Step 2: Cook the Spinach
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Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.
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Add the chopped spinach and sauté for about 4 minutes, stirring frequently.
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(Optional) Add 1 finely chopped garlic clove for extra flavor and cook for 45 seconds.
-
Remove from heat and pat dry the spinach with paper towels to remove excess moisture.
Step 3: Assemble the Quesadillas
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Lay a tortilla flat on a cutting board.
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Spread half of the tortilla with ¼ cup shredded cheese (pepper jack works great!).
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Layer with some of the cooked spinach, feta crumbles, and any optional add-ins.
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Sprinkle another ¼ cup of shredded cheese on top.
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Fold the empty half of the tortilla over to seal the filling.
Step 4: Cook the Quesadillas
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Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter.
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Place the folded tortilla in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy.
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Remove from heat and repeat with the remaining quesadillas.
Step 5: Slice and Serve
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Use a sharp knife or pizza cutter to slice the quesadilla into wedges.
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Serve warm with your favorite dips or side dishes.
What to Serve with Spinach and Feta Quesadillas
These quesadillas are delicious on their own, but here are some great pairings:
Guacamole – Adds a creamy contrast to the salty feta.
Tzatziki Sauce – A refreshing Greek yogurt-based dip.
Salsa or Pico de Gallo – For a tangy, fresh kick.
Greek Salad – A light and fresh Mediterranean side.
Hummus & Pita Chips – More Mediterranean goodness!
Tips for Making the Best Spinach and Feta Quesadillas
Use Fresh Spinach: Frozen spinach works too, but make sure to squeeze out all excess water after thawing.
Don’t Overload the Tortilla: Too much filling makes flipping tricky!
Use a Low Heat: Cooking too fast will burn the outside before the cheese melts.
For Extra Crispiness: Lightly brush the tortilla with olive oil before cooking.
Make It Spicy: Add a pinch of red pepper flakes or sliced jalapeños!
How to Store & Reheat
Refrigerate: Store leftover quesadillas in an airtight container for up to 3 days.
Freeze: Wrap individual quesadilla halves in plastic wrap and freeze for up to 2 months.
Reheat: Warm in a skillet over medium heat for crispiness, or microwave for 30 seconds if you’re in a hurry.
Frequently Asked Questions
Can I prepare these quesadillas in advance?
Yes! You can assemble the quesadillas and store them in the fridge for up to 24 hours before cooking.
What cheese can I use instead of feta?
Goat cheese is a great alternative for a similar tangy flavor, while mozzarella offers a milder, creamier taste.
Is there a dairy-free option for this recipe?
Absolutely! Swap the feta for a dairy-free cheese alternative and use olive oil instead of butter for cooking.
Should I cook the spinach before adding it?
Yes, sautéing the spinach first removes excess moisture, preventing soggy quesadillas.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess water to keep your quesadillas from becoming watery.
What’s the best way to reheat leftover quesadillas?
For the crispiest results, reheat them in a skillet over medium heat for a few minutes on each side. You can also use an oven at 350°F (175°C) for 5-7 minutes.
Can I make these quesadillas gluten-free?
Yes! Simply use gluten-free tortillas to make this recipe completely gluten-free.
What are some great dips to serve with these quesadillas?
Try tzatziki, salsa, guacamole, hummus, or a simple ranch dressing for extra flavor.
Can I add protein to these quesadillas?
Absolutely! Add grilled chicken, cooked shrimp, or even black beans for an extra protein boost.
How do I keep my quesadillas crispy?
Use a non-stick skillet with a little oil, cook over medium heat, and avoid overloading with wet ingredients like excess spinach moisture.
More Delicious Spinach & Feta Recipes to Try!
Looking for more ways to enjoy spinach and feta? Check these out:
Spinach Feta Stuffed Chicken – A Flavor-Packed Dinner Favorite!
Spinach and Artichoke Bagel Melts – A Cheesy, Savory Treat!
Creamy Garlic Chicken with Spinach – A Comforting, Flavor-Packed Dinner!
If you make these Spinach and Feta Quesadillas, I’d love to hear how they turned out! Leave a comment below and tag me on Pinterest with your delicious creation!
Happy cooking!
Print
Spinach and Feta Quesadillas
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spinach and Feta Quesadillas are crispy, cheesy, and packed with Mediterranean flavors! With tender, garlicky spinach, creamy feta, and a golden, crunchy tortilla, they make for a quick and nutritious meal. Whether you enjoy them for lunch, dinner, or a snack, these quesadillas are sure to become a favorite. Plus, they’re easy to customize—add sun-dried tomatoes, olives, or even grilled chicken for extra flavor!
Ingredients
For the Quesadillas:
-
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
Optional Add-Ins:
-
¼ cup sun-dried tomatoes, chopped
-
¼ cup black olives, sliced
-
½ cup grilled chicken, diced
For the Creamy Ranch Artichoke Dip (Optional):
-
1 cup ranch dressing
-
3–4 canned artichoke quarters
Instructions
1. Prep the Ingredients
-
Rinse and chop the fresh spinach.
-
Crumble the feta cheese into a bowl.
-
If using sun-dried tomatoes, olives, or grilled chicken, chop them into small pieces.
2. Cook the Spinach
-
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.
-
Add the chopped spinach and sauté for about 4 minutes, stirring frequently.
-
(Optional) Add 1 finely chopped garlic clove and cook for 45 seconds for extra flavor.
-
Remove from heat and pat dry the spinach with paper towels to remove excess moisture.
3. Assemble the Quesadillas
-
Lay a tortilla flat on a cutting board.
-
Sprinkle ¼ cup shredded cheese on one half of the tortilla.
-
Layer with some of the cooked spinach, feta crumbles, and any optional add-ins.
-
Sprinkle another ¼ cup of shredded cheese on top.
-
Fold the empty half of the tortilla over to seal the filling.
4. Cook the Quesadillas
-
Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
-
Place the folded tortilla in the skillet. Cook for 2-3 minutes on each side, until golden brown and crispy.
-
Remove from heat and repeat with the remaining quesadillas.
5. Slice and Serve
-
Use a sharp knife or pizza cutter to slice the quesadilla into wedges.
-
Serve warm with Ranch Artichoke Dip, tzatziki, salsa, or your favorite side!
Notes
Make it spicier: Add a pinch of red pepper flakes or sliced jalapeños for a kick!
Use fresh or frozen spinach: If using frozen, make sure to squeeze out excess moisture before cooking.
Crispier tortillas: Lightly brush with olive oil before cooking.
Storage tips: Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Reheat properly: Warm in a skillet over medium heat to keep it crispy!
Equipment
Large skillet or griddle
Cutting board and knife
Tongs for flipping the spinach
Mixing bowl
Paper towels (to remove moisture from spinach)
Blender (for the dip, if making)
Pizza cutter or sharp knife
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Spinach and Feta Quesadilla, Mediterranean Quesadilla, Healthy Quesadilla, Quick Vegetarian Meal