Can I use frozen spinach instead of fresh?

Yes, frozen spinach works just as well. Be sure to thaw it completely and squeeze out any excess water to prevent the quesadilla from becoming soggy.

What other cheeses can I substitute for feta?

Goat cheese provides a similar tang, while shredded mozzarella, Monterey Jack, or even a mild cheddar can give a creamier texture if you prefer a less salty flavor.

How do I keep the quesadilla crispy?

Make sure not to overfill it, cook it over medium heat, and avoid covering it during cooking. Using a small amount of oil or butter also helps create a golden, crispy crust.

Can I make this recipe vegan?

Absolutely. Swap the feta with a plant-based cheese alternative and use a vegan tortilla. If using butter, substitute with a dairy-free spread or olive oil.

Spinach and Feta Quesadillas

Name: Spinach and Feta Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 medium tortillas (flour, whole wheat, or gluten-free); 2 cups fresh spinach, chopped; 1 cup feta cheese, crumbled; 2 tablespoons olive oil or butter, for cooking; ¼ cup sun-dried tomatoes, chopped (optional); ¼ cup black olives, sliced (optional); ½ cup cooked grilled chicken, diced (optional)

Description

This spinach and feta quesadilla is a quick, Mediterranean-inspired dish that’s perfect for beginners. Crispy on the outside, creamy and tangy inside, it’s ideal for lunch, dinner, or even a savory snack. A perfect option for busy weeknights, it’s healthy, flexible, and ready in just 20 minutes.

Ingredients

Scale

4 medium tortillas (flour, whole wheat, or gluten-free)
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
2 tablespoons olive oil or butter, for cooking
¼ cup sun-dried tomatoes, chopped (optional)
¼ cup black olives, sliced (optional)
½ cup cooked grilled chicken, diced (optional)

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Instructions

Prepare the Filling: Wash and chop the spinach, then crumble the feta cheese into a small bowl. If you’re adding sun-dried tomatoes, olives, or chicken, have them prepped and ready before assembling.
Assemble the Quesadillas: Place a tortilla on a clean surface and sprinkle spinach evenly over one half. Top with feta cheese and any optional ingredients you’re using. Fold the tortilla in half, pressing lightly to keep everything inside.
Cook the Quesadillas: Heat a non-stick skillet over medium heat and add a teaspoon of olive oil or butter. Place the folded tortilla in the skillet and cook for 2 to 3 minutes per side until it turns golden brown and crispy. Lightly press with a spatula for even browning and to help seal the edges.
Slice and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for about a minute. Use a sharp knife or pizza cutter to slice it into wedges. Serve warm with tzatziki, hummus, or a simple side salad.

Notes

Make it more filling with grilled chicken or more Mediterranean with olives and sun-dried tomatoes. Don’t overload the tortilla to avoid tearing. Use low heat if you notice the outside browning too fast before the cheese melts. This recipe can be prepped ahead by storing the filling separately. Reheat leftovers in an air fryer or dry skillet to maintain crispness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course, Snack
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 quesadilla
Calories: 220 kcal
Sugar: 2 g
Sodium: 490 mg
Fat: 12 g
Saturated Fat: 4.5 g
Unsaturated Fat: 6.8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2.5 g
Protein: 8 g
Cholesterol: 25 mg