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Spinach Feta Quesadillas Recipe

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★★★★★

4.5 from 62 reviews

These Spinach Feta Quesadillas combine tender sautéed spinach with tangy feta and Parmesan cheeses, folded inside warm, crispy flour tortillas. Perfectly golden and gooey, they make a delicious vegetarian meal or snack that’s easy to prepare and customize with your favorite toppings.

Ingredients

Scale

Filling

  • 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

Quesadillas

  • 8 large flour tortillas (about 10–12 inches in diameter)
  • Cooking spray or additional olive oil for cooking

Optional Toppings

  • Sour cream
  • Salsa
  • Guacamole
  • Greek yogurt

Instructions

  1. Sauté the Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Then add the minced garlic and cook for another minute until fragrant.
  2. Wilt the Spinach: Add the chopped spinach to the skillet in batches, stirring continuously until the spinach wilts and significantly reduces in volume, about 3-5 minutes. Continue cooking until most of the excess moisture evaporates.
  3. Combine the Cheeses and Seasonings: Remove the skillet from heat. Stir in the crumbled feta cheese, grated Parmesan cheese, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste and mix thoroughly until well combined. Adjust seasoning if necessary.
  4. Cool Slightly: Allow the spinach and cheese mixture to cool slightly to make it easier to handle during assembly.
  5. Prepare the Tortillas: Lay out the flour tortillas flat on a clean work surface to begin assembling the quesadillas.
  6. Add the Filling: Spoon an even layer of the spinach and feta filling over one half of each tortilla, leaving a small border around the edges to help seal.
  7. Fold the Tortillas: Fold the other half of the tortilla over the filling, forming a half-moon shape. Gently press down to seal the edges.
  8. Cook the Quesadillas: Heat a large skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of olive oil.
  9. Cook on Each Side: Place one or two quesadillas in the hot skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy and the cheese inside has melted. Adjust the heat as needed to avoid burning.
  10. Press Down (Optional): For extra crispiness, gently press down on the quesadillas with a spatula while cooking.
  11. Remove and Repeat: Transfer cooked quesadillas to a cutting board. Repeat the cooking process with the remaining tortillas and filling.
  12. Cut into Wedges: Use a sharp knife or pizza cutter to slice each quesadilla into wedges.
  13. Serve Immediately: Serve the quesadillas hot and gooey, optionally accompanied by sour cream, salsa, guacamole, or Greek yogurt.

Notes

  • You can substitute the flour tortillas with whole wheat or gluten-free tortillas for a healthier or gluten-free option.
  • Red pepper flakes add a mild heat, but can be omitted for a milder flavor.
  • Make sure to squeeze out excess moisture from the spinach after wilting to prevent soggy quesadillas.
  • Leftover quesadillas can be reheated in a skillet or air fryer to retain crispiness.
  • Add other veggies like mushrooms or bell peppers to the filling for extra flavor and nutrition.

Keywords: spinach, feta, quesadillas, vegetarian, Mexican, easy dinner, cheese quesadilla

Find it online: https://delishfamilyrecipe.com/spinach-feta-quesadillas-recipe/