Spinach and Feta Quesadillas

One of my all-time favorite comfort foods is a good quesadilla, and this Spinach and Feta Quesadillas recipe is where my heart truly lies these days. Imagine crispy, golden tortillas wrapped around a melty, tangy mix of creamy feta and earthy spinach with a hint of garlic. Every bite feels like a warm hug with a bit of zing. What makes this recipe unique is how the spinach and feta contrast so perfectly, and the simple ingredients come together quickly for a fresh, satisfying meal. Whether it’s a quick lunch, weeknight dinner, or a snack you crave, this recipe is guaranteed to hit the spot.

Spinach and Feta Quesadillas: Why It Works & Ingredients

• 4 large flour tortillas
• 1 cup fresh spinach, packed and chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup shredded mozzarella or Monterey Jack cheese (optional, for extra meltiness)
• 1 small garlic clove, finely minced
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (optional, for sautéing spinach)
• 1/4 teaspoon crushed red pepper flakes (optional, for a little kick)

The choice of fresh spinach is crucial here — it adds a mild bitterness and vibrant green color that balances the sharp feta beautifully. Feta cheese provides creaminess and a tangy saltiness that makes each bite pop, while adding just a sprinkle of mozzarella or Monterey Jack helps with that dreamily gooey texture everyone loves in quesadillas.

I choose to sauté the spinach lightly with garlic and olive oil before building the quesadilla because it softens the leaves, releases the garlic aroma, and prevents excess moisture from making the tortilla soggy later on. Butter ensures a golden, crispy crust when cooked in the pan, giving the quesadilla that irresistible crunch and a rich, nutty flavor that oil alone can’t replicate. Plus, butter browns nicely, adding a hint of sweetness.

Spinach and Feta Quesadillas

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Spinach and Feta Quesadillas offer a tasty quick solution for a healthy meal that satisfies hunger and delights your taste buds

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main course
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

4 large flour tortillas

1 cup fresh spinach, packed and chopped

3/4 cup crumbled feta cheese

1/2 cup shredded mozzarella or Monterey Jack cheese (optional)

1 small garlic clove, finely minced

2 tablespoons butter

Salt to taste

Freshly ground black pepper to taste

1 tablespoon olive oil (optional, for sautéing spinach)

1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Heat a large skillet over medium heat. Add olive oil and sauté the minced garlic until fragrant, about 30 seconds.

Add the chopped spinach, stirring frequently, until wilted but still bright green, about 2 minutes. Remove from heat and let it cool slightly. Season with salt, pepper, and crushed red pepper flakes if using.

Place a tortilla on a clean surface. Spread half of the sautéed spinach evenly across the tortilla, followed by an even layer of crumbled feta and mozzarella/shredded cheese if using.

Top with the second tortilla, pressing gently to flatten.

In the same skillet, melt 1 tablespoon butter over medium heat. Carefully transfer the prepared quesadilla to the pan. Cook for 3-4 minutes or until the bottom tortilla is golden brown and crispy.

Slowly flip the quesadilla using a spatula, adding the remaining tablespoon of butter to the pan, and cook the other side for another 3-4 minutes until golden and cheese is melted.

Remove from heat and let the quesadilla rest for 1-2 minutes before slicing into wedges to help the cheese set slightly.

Notes

A comforting quesadilla recipe featuring crispy tortillas wrapped around a melty, tangy mix of creamy feta and earthy spinach with garlic. Perfect for quick lunch, dinner, or a snack.

Spinach and Feta Quesadillas: Step-by-Step Instructions

1. Heat a large skillet over medium heat. Add olive oil and sauté the minced garlic until fragrant, about 30 seconds.
2. Add the chopped spinach, stirring frequently, until wilted but still bright green, about 2 minutes. Remove from heat and let it cool slightly. Season with salt, pepper, and crushed red pepper flakes if using.
3. Place a tortilla on a clean surface. Spread half of the sautéed spinach evenly across the tortilla, followed by an even layer of crumbled feta and mozzarella/shredded cheese (if using).
4. Top with the second tortilla, pressing gently to flatten.
5. In the same skillet, melt 1 tablespoon butter over medium heat. Carefully transfer the prepared quesadilla to the pan. Cook for 3-4 minutes or until the bottom tortilla is golden brown and crispy.
6. Slowly flip the quesadilla using a spatula, adding the remaining tablespoon of butter to the pan, and cook the other side for another 3-4 minutes until golden and cheese is melted.
7. Remove from heat and let the quesadilla rest for 1-2 minutes before slicing into wedges. This helps the cheese set slightly so it won’t all ooze out immediately.

Tip: Don’t rush the flipping step—wait until the bottom is nicely crisped or else the quesadilla may fall apart. Trust me, the crunchy exterior and gooey inside combo is worth the patience!

Spinach and Feta Quesadillas: Tips for Success

• Drain spinach well: After sautéing, spinach lets off water. Use a fine sieve or press with a spoon to remove excess moisture, or your quesadilla can get soggy.
• Use medium heat: Too high, and the tortilla burns before the cheese melts. Too low, and the tortilla dries out. Medium heat gives you that golden-brown color and perfect texture.
• Butter is your friend: Butter browns nicely and adds rich flavor. Don’t skip it for oil!
• Press gently when cooking: Flatten the quesadilla slightly with the spatula while cooking to ensure even contact with the pan and proper melting.
• Let it rest: After cooking, give the quesadilla a minute or two before cutting to let the cheese firm up a bit.

Spinach and Feta Quesadillas: Storage & Reheating

If you’re lucky enough to have leftovers (though I rarely do!), store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days.

When reheating, skip the microwave if you want to maintain that crispness. Instead, reheat in a dry skillet over medium heat for 2-3 minutes per side, or until warmed through and the tortilla is crisp again. This shortcut revives the texture and flavor, avoiding soggy quesadillas.

For longer storage, quesadillas freeze well. Wrap each wedge individually in plastic wrap or foil then place in a freezer-safe bag. To reheat from frozen, bake at 350°F (175°C) for about 10–12 minutes, turning halfway through, until heated and crispy.

Spinach and Feta Quesadillas: FAQ

Can I use frozen spinach for this recipe?

You can, but make sure to thaw and squeeze out every bit of moisture before cooking. Frozen spinach has more water, which can make the quesadilla soggy if not well-drained.

What other cheeses work well besides feta?

While feta is the star here for its tang, you can mix in ricotta for creaminess or swap mozzarella for a mild melt. Goat cheese adds a lovely tartness too, but adjust amounts to avoid overpowering the spinach.

Can I add protein to these quesadillas?

Absolutely! Grilled chicken, cooked ground beef, or crumbled tofu fit perfectly in this quesadilla, just add them with the spinach before assembling. It turns this snack into a hearty meal.

Is it important to sauté the spinach first?

It’s highly recommended because raw spinach has a lot of volume and moisture. Sautéing reduces that moisture and softens the leaves, preventing soggy quesadillas and distributing flavors evenly.

What can I serve with these quesadillas?

I like a simple side salad or fresh salsa, guacamole, or sour cream for dipping. The creamy or acidic counterpoints complement the salty feta and toasty tortillas nicely.

Spinach and Feta Quesadillas: Nutritional Information

This recipe makes approximately 4 servings. Here’s a rough estimate per serving:

• Calories: 320
• Fat: 20g
• Protein: 12g
• Carbohydrates: 24g
• Fiber: 3g
• Sodium: 550mg

Keep in mind that nutritional values vary based on brands and ingredient amounts. Using reduced-fat cheese or whole wheat tortillas can shift these numbers slightly.

Spinach and Feta Quesadillas

Cooking this recipe always reminds me why I keep coming back to simple flavors done right. The crisp tortillas with garlicky spinach and tangy, creamy feta create a flavor combo that’s fresh yet comforting. I’d love to hear if you tweak this recipe or try a twist of your own—please drop a comment or rate it after making it! Your feedback helps keep the kitchen buzzing with inspiration.