If you’re searching for a quick, flavor-packed lunch or a crowd-pleasing snack, these Spinach and Feta Quesadillas absolutely deliver. Creamy, salty feta and vibrant spinach tucked inside a crispy, golden tortilla—this recipe is the ultimate upgrade to your average quesadilla!
Why You’ll Love This Recipe
- Ready in 20 Minutes: From start to finish, you’ll be enjoying cheesy, melty quesadillas in almost no time—perfect for those busy moments!
- Just a Handful of Ingredients: Simple pantry staples and fresh produce come together for a satisfying dish—no fuss, just flavor.
- Totally Customizable: Go classic with spinach and feta or throw in sun-dried tomatoes, olives, or even leftover chicken for a new spin each time.
- Naturally Vegetarian and Adaptable: This recipe is meat-free as written, but you can easily adapt it for gluten-free, high-protein, or even vegan diets.
Ingredients You’ll Need
Spinach and Feta Quesadillas are proof that minimal ingredients can make magic! Each component is chosen for flavor, texture, and that pop of color you just can’t resist—plus, everything is easy to prep.
- Medium tortillas (4): Flour, whole wheat, or gluten-free tortillas each crisp up beautifully, so use whatever you love or have on hand.
- Fresh spinach (2 cups, chopped): The leafy, vibrant base that wilts down to tuck perfectly inside and brings a fresh, gardeny bite.
- Feta cheese (1 cup, crumbled): Salty, tangy, and creamy—all the cheesy character you want to offset the greens.
- Olive oil or butter (2 tablespoons): Either will give your quesadillas that irresistible golden, crunchy exterior.
- Sun-dried tomatoes (¼ cup, chopped, optional): Adds a chewy, slightly sweet and tangy punch if you’re looking to jazz things up.
- Black olives (¼ cup, sliced, optional): Brings a briny kick for those who love bold Mediterranean flavors.
- Cooked grilled chicken (½ cup, diced, optional): A great option to make it heartier and add some protein.
Variations
What I adore most about Spinach and Feta Quesadillas is how adaptable they are! Whether you need something gluten-free, want to sneak in extra veggies, or make them heartier, these swaps will keep things exciting in your kitchen.
- Make It Vegan: Use a vegan feta substitute and plant-based tortillas for a dairy-free, plant-powered version that still brings tons of flavor.
- Pack In More Veggies: Swap or add in sautéed mushrooms, roasted red peppers, or shredded zucchini for a veggie-forward twist.
- Spicy Greek Quesadillas: Throw in a handful of sliced pepperoncini or a pinch of chili flakes for a deliciously spicy kick.
- High-Protein: Mix in cooked quinoa or your favorite legumes for extra staying power—great for a more filling meal!
How to Make Spinach and Feta Quesadillas
Step 1: Prep the Filling
Start by rinsing and roughly chopping your fresh spinach—no need to be too fussy, it’ll wilt as it cooks. Crumble your feta cheese into bite-sized bits and, if you’re including any optional add-ins, get those prepped and ready now. Laying everything out before you start assembling will make this quick meal even speedier!
Step 2: Assemble the Quesadillas
Lay one tortilla flat on your work surface. On half of the tortilla, scatter a generous layer of spinach and crumbled feta, then sprinkle in any sun-dried tomatoes, olives, or chicken if desired. Fold the tortilla over so everything is tucked neatly inside—give it a gentle press to help things stick together.
Step 3: Cook to Crispy Perfection
Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a small pat of butter. Slide your assembled quesadilla into the skillet and let it cook for 2-3 minutes on each side, until golden brown and wonderfully crispy. The cheese will soften, the spinach will wilt, and your kitchen will start to smell amazing!
Step 4: Slice and Serve
Transfer the hot quesadilla to a cutting board and use a sharp knife or pizza cutter to slice it into wedges. Serve immediately while the cheese is warm and melty inside—you won’t want to wait long!
Pro Tips for Making Spinach and Feta Quesadillas
- Maximize Crispiness: Don’t over-oil the pan—just a light brush gives the perfect crispy exterior without making the tortilla greasy.
- Even Filling, Even Cooking: Keep your spinach, feta, and add-ins in a single, even layer so every bite gets the perfect combo of flavor (and your quesadilla cooks evenly, too).
- Wilt Spinach First for Extra Tenderness: If you prefer extra-tender spinach, give it a quick sauté before adding to your tortilla—it’s a tiny step with big flavor payoff.
- Rest Before Slicing: Let your quesadilla sit for just a minute after cooking; it helps the cheese set a little, making slicing neater and easier.
How to Serve Spinach and Feta Quesadillas
Garnishes
Bring color and even more flavor to your Spinach and Feta Quesadillas with a shower of fresh herbs—think parsley, dill, or chives. A little drizzle of Greek yogurt, tzatziki, or even a squeeze of lemon juice on top makes each wedge irresistible.
Side Dishes
I love pairing these with a crisp cucumber-tomato salad, a creamy hummus dip, or a refreshing bowl of soup. They’re also fantastic alongside a handful of pita chips or even a simple green salad for a balanced meal.
Creative Ways to Present
For parties, slice the quesadillas into smaller wedges and serve them up on a platter with colorful toothpicks—so fun for dipping! Or, arrange them in a fan shape on a wooden board with ramekins of dips for an eye-catching appetizer spread.
Make Ahead and Storage
Storing Leftovers
Cool any leftover quesadillas completely, then pop them into an airtight container. They’ll keep well in the refrigerator for up to three days—perfect for grab-and-go lunches or snacking on busy afternoons!
Freezing
Spinach and Feta Quesadillas are freezer-friendly! Simply wrap cooled quesadillas tightly in plastic wrap and store in a freezer-safe bag for up to two months. Reheat straight from frozen for busy days when you need something delicious, fast.
Reheating
For the best crispy texture, reheat slices in a skillet over medium-low heat until warmed through and the tortilla is crunchy. If you’re in a hurry, a toaster oven or air fryer does the trick! The microwave works for a quick fix, but the quesadilla will be softer.
FAQs
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Can I use frozen spinach for Spinach and Feta Quesadillas?
Yes! Just thaw the frozen spinach and squeeze out as much excess water as possible before adding to your quesadillas so they don’t get soggy.
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What type of feta works best in this recipe?
Block feta that you crumble yourself is extra creamy and flavorful, but pre-crumbled feta saves time and still gives fantastic results.
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Can I make these quesadillas gluten-free?
Absolutely! Just use your favorite certified gluten-free tortillas. Everything else in the Spinach and Feta Quesadillas is gluten-free as written.
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Will these work with other cheeses?
Definitely. While feta gives the signature salty tang, you can try ricotta, mozzarella, or even a bit of shredded cheddar for a different but delicious quesadilla.
Final Thoughts
Spinach and Feta Quesadillas are everything you want in an easy, comforting meal—quick to whip up, bursting with flavor, and endlessly adaptable. I hope you give them a try soon and discover just how addictively good (and fun!) they can be. Happy cooking!
Print
Spinach and Feta Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Appetizer, Snack
- Method: Pan-Fry
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delicious and easy Spinach and Feta Quesadillas recipe that’s perfect for a quick meal or snack. These quesadillas are filled with fresh spinach, tangy feta cheese, and optional add-ins for extra flavor.
Ingredients
Tortillas:
- 4 medium tortillas (flour, whole wheat, or gluten-free)
Filling:
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- Optional add-ins:
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 1/2 cup cooked grilled chicken, diced
For Cooking:
- 2 tablespoons olive oil or butter
Instructions
- Prep the Ingredients: Rinse and chop the spinach. Crumble the feta cheese into a bowl. Prepare any optional add-ins.
- Assemble the Quesadillas: Lay a tortilla flat, spread spinach and feta on one half. Add optional ingredients. Fold tortilla in half and press gently to seal.
- Cook the Quesadillas: Heat a skillet over medium heat, add oil or butter. Cook the quesadilla for 2-3 minutes on each side until golden and crispy. Repeat for remaining quesadillas.
- Slice and Serve: Cut the quesadilla into wedges. Serve warm with dips or sides.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
