Hey y'all! If you're looking for a quick, cheesy, and satisfying meal that bursts with flavor, these Spinach and Feta Quesadillas (20 minutes) are about to become your new go-to. With gooey melted cheese, fresh spinach, and salty feta wrapped in a perfectly golden tortilla, this recipe is ideal for busy weeknights, easy lunches, or impromptu snacks with friends. Let’s get cooking!
Why You’ll Love This
- Ready in just 20 minutes, making it perfect for hectic days.
- Packed with nutrient-rich spinach and tangy feta for amazing flavor.
- Crispy on the outside, melty and savory on the inside—total comfort food!
- Easy to customize with your favorite add-ins or toppings.
- Family-friendly and crowd-pleasing for any occasion.
Ingredients
- 4 large flour tortillas (8-inch size)
- 2 cups fresh spinach leaves, chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, finely sliced
- 1 tablespoon olive oil (plus extra for brushing)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
Directions
Step 1: Prepare the Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and sauté for 1-2 minutes, just until wilted. Remove from heat and let cool slightly. In a medium bowl, mix together the sautéed spinach, crumbled feta, shredded mozzarella, sliced green onions, black pepper, and oregano.
Step 2: Assemble the Quesadillas
Lay out the tortillas on a flat surface. On half of each tortilla, spread a generous amount of the spinach and feta mixture. Fold the other half over to create a half-moon shape, gently pressing down.
Step 3: Cook the Quesadillas
Heat a large nonstick skillet or griddle over medium heat. Lightly brush the outside of each folded tortilla with olive oil. Place two quesadillas at a time in the skillet and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese inside is melted. Repeat with remaining quesadillas.
Step 4: Slice and Serve
Transfer cooked quesadillas to a cutting board, let them cool for a minute, then slice into wedges. Serve warm with your favorite dips and garnishes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Notes
- Make sure to squeeze any excess moisture from the spinach before mixing to avoid soggy quesadillas.
- Don’t overfill the tortillas; a thin, even layer cooks best and prevents leakage.
- For extra crispiness, use a cast iron skillet and press down lightly with a spatula while cooking.
Variations
- Greek-Inspired: Add a handful of chopped kalamata olives and sun-dried tomatoes to the filling.
- Protein Boost: Toss in cooked shredded chicken or chickpeas for extra heartiness.
- Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeños before folding.
Required Equipment
- Large non-stick skillet or griddle
- Mixing bowl
- Spatula
- Knife and cutting board
- Brush for oil (optional)
Storage Instructions
Let quesadillas cool completely, then wrap tightly in foil or store in an airtight container. Refrigerate for up to 3 days. To reheat, cook in a skillet for 2-3 minutes per side or bake at 350°F (175°C) for 8-10 minutes until warmed through. Not recommended for freezing, as the texture may suffer.
Suggested Pairings & Serving Recommendations
- Serve with a side of cool tzatziki, spicy salsa, or tangy yogurt dip.
- Pair with a crisp green salad or roasted vegetable platter.
- Enjoy with a refreshing iced tea, lemonade, or light white wine.
Pro Tips
- Press the quesadillas gently with a spatula as they cook for extra even crisping.
- Let the cooked quesadillas rest for a minute before slicing to help the filling set.
- Use freshly shredded cheese for better melting and texture.
FAQ
Can I use frozen spinach instead of fresh?
Yes! Thaw and squeeze out all excess moisture before adding to the filling.
What’s the best way to reheat leftovers?
Reheat in a dry skillet for best crispiness, or in the oven at 350°F (175°C) until heated through.
Are these quesadillas vegetarian?
Absolutely, this recipe is vegetarian-friendly and packed with flavor!
Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Heat olive oil in a skillet over medium heat. Add garlic and sliced red onion, sauté for 2-3 minutes until softened.
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2Add chopped spinach to the skillet. Cook for another 2-3 minutes until wilted. Season with salt and pepper. Remove from heat.
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3Lay out the tortillas. On one half of each tortilla, sprinkle mozzarella cheese, then spoon the spinach mixture evenly, and top with crumbled feta cheese.
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4Fold the tortillas over to create half-moons. Place each quesadilla in a dry skillet over medium heat. Cook for 2-3 minutes per side until golden brown and cheese is melted.
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5Remove from the skillet, let cool slightly, then cut into wedges and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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