Name: Spinach Feta Quesadillas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 10 ounces fresh spinach, thoroughly washed and chopped; 4 ounces feta cheese, crumbled; 1/4 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 8 large flour tortillas (about 10-12 inches in diameter); Cooking spray or additional olive oil for cooking; Sour cream; Salsa; Guacamole; Greek yogurt

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Introduction

Spinach Feta Quesadillas are a delicious and nutritious twist on the classic quesadilla. Packed with fresh spinach and tangy feta cheese, they make a perfect quick lunch or light dinner. Crispy on the outside and gooey on the inside, they’re sure to become a favorite.

The image shows three folded quesadilla slices stacked on a white plate with a speckled edge. Each quesadilla has a golden-brown toasted tortilla as the outer layer. Inside, the layers include white crumbly cheese, bright green cooked spinach, and small pieces of red tomato and dark olives, all mixed together. The quesadilla is garnished with small pieces of fresh green herbs on top and around the plate. The setting has a white marbled texture surface underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, thoroughly washed and chopped
4 ounces feta cheese, crumbled
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
8 large flour tortillas (about 10-12 inches in diameter)
Cooking spray or additional olive oil for cooking
Optional toppings: sour cream, salsa, guacamole

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Step 2: Add chopped spinach to the skillet in batches, stirring constantly until it wilts and reduces in volume, about 3-5 minutes. Continue cooking until most of the excess moisture evaporates.
Step 3: Remove the skillet from heat. Stir in crumbled feta, grated Parmesan, and red pepper flakes if using. Season with salt and black pepper to taste, mixing thoroughly. Let the filling cool slightly.
Step 4: Lay out the flour tortillas on a clean surface. Spread an even layer of the spinach and feta filling over one half of each tortilla, leaving space around the edges. Fold the other half over the filling to form a half-moon shape and press gently to seal.
Step 5: Heat a skillet or griddle over medium heat and lightly coat with cooking spray or olive oil. Place one or two quesadillas in the skillet and cook for 3-4 minutes per side until golden brown, crispy, and the cheese is melted. Press down gently with a spatula for extra crispiness if desired.
Step 6: Remove cooked quesadillas and repeat with remaining tortillas and filling. Cut each quesadilla into wedges and serve immediately with optional toppings like sour cream, salsa, or guacamole.

Tips & Variations

For a milder flavor, omit the red pepper flakes or substitute with a pinch of smoked paprika for a smoky twist.
Try adding chopped sun-dried tomatoes or olives to the filling for extra savory notes.
Use whole wheat tortillas for a healthier version.
If you prefer a crispier texture, cook the quesadillas on a cast iron skillet and press down firmly while cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to restore crispiness. Avoid microwaving as it may make the tortillas soggy.

How to Serve

The image shows three triangular quesadilla slices stacked on a white plate with a brown rim, placed on a white marbled surface. Each slice has a golden-brown, slightly charred, crispy outer layer with visible grill marks. Inside the quesadilla, there are three distinct layers: a creamy white cheese layer, a dark green spinach layer, and small pieces of a red roasted tomato layer. Some melted cheese is stretching out from the middle slice, and the quesadillas are garnished with finely chopped green herbs. In the background, there are some whole cherry tomatoes and a small white bowl with a creamy white dip. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and drain it thoroughly to remove excess water before cooking to avoid soggy quesadillas.

Can I make these quesadillas ahead of time?

You can prepare the filling in advance and assemble the quesadillas just before cooking. Cooked quesadillas are best served fresh but can be reheated as needed.