The Ultimate Spinach and Feta Quesadilla Guide

Are you looking for a quick, healthy, and utterly delicious meal that’s ready in minutes? The spinach and feta quesadilla might just become your new favorite go-to option. This Mediterranean-inspired twist on the classic Mexican dish combines the earthy flavor of spinach with the tangy saltiness of feta cheese, all wrapped in a crispy, golden tortilla.

What is a Quesadilla, Anyway?

Before we dive into our star recipe, let’s clarify what makes a quesadilla so special. Traditionally, a quesadilla is a Mexican dish consisting of a tortilla filled with cheese and other ingredients, then folded and grilled until crispy on the outside and melty on the inside. The name comes from the Spanish words “queso” (cheese) and “tortilla,” literally meaning “little cheesy thing.”

Why Spinach and Feta?

While traditional quesadillas typically feature Mexican cheeses like queso fresco or Monterey Jack, the spinach and feta combination offers a Mediterranean flair that’s both nutritious and incredibly flavorful. Spinach provides iron, vitamins, and fiber, while feta adds protein and that distinctive briny flavor that pairs perfectly with the leafy green. It’s a match made in culinary heaven!

Now, let’s get cooking with our perfect spinach and feta quesadilla recipe.

The Perfect Spinach and Feta Quesadilla Recipe

Ingredients

• 2 large flour tortillas (8-10 inches in diameter)
• 2 cups fresh spinach, washed and roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup shredded mozzarella (helps with melting and binding)
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• 1/2 small red onion, thinly sliced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 teaspoons butter for cooking

Equipment

• Large skillet or griddle
• Spatula
• Cutting board and knife
• Cheese grater (if using block mozzarella)

Instructions

1. Prepare the filling: Heat olive oil in a medium skillet over medium heat. Add the minced garlic and red onion, sautéing until the onion becomes translucent (about 2-3 minutes).
2. Cook the spinach: Add the chopped spinach to the skillet and cook until just wilted, about 1-2 minutes. Season with dried oregano, salt, and pepper. Remove from heat and set aside to cool slightly.
3. Drain excess moisture: This is crucial! Use a fine mesh strainer or paper towels to remove excess moisture from the spinach mixture. Too much moisture will make your quesadilla soggy.
4. Prepare the tortillas: Lay two tortillas flat on your work surface. On one half of each tortilla, distribute the spinach mixture evenly.
5. Add the cheese: Sprinkle the crumbled feta and shredded mozzarella over the spinach. The mozzarella will help bind everything together as it melts.
6. Fold the tortillas: Carefully fold the empty half of each tortilla over the filling to create a half-moon shape.
7. Cook the quesadillas: Heat a large skillet or griddle over medium heat. Add 1 teaspoon of butter and let it melt. Place one quesadilla in the skillet and cook until golden brown on the bottom, about 2-3 minutes.
8. Flip and finish: Using a spatula, carefully flip the quesadilla and cook for another 2-3 minutes until both sides are golden brown and the cheese has melted. Repeat with the second quesadilla, adding the remaining teaspoon of butter before cooking.
9. Serve: Let the quesadillas rest for 1 minute before cutting each into triangular wedges. Serve immediately while hot and crispy.

Pro tip: For extra crispiness, press down gently on the quesadilla with your spatula while cooking.

Nutritional Information (per serving – one half quesadilla)

Exciting Variations & Customizations

The beauty of a spinach and feta quesadilla lies in its versatility. Here are some mouthwatering variations to try:

Mediterranean Twist

Embrace the full Mediterranean experience by adding these flavorful ingredients:

• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon sliced kalamata olives
• 2 tablespoons chopped artichoke hearts
• 1 teaspoon lemon zest

Cheese upgrade: Try using authentic Greek feta made from sheep’s milk for a more traditional flavor. Other Mediterranean cheeses that work well include Halloumi (for a unique squeaky texture) or Kasseri for a milder option.

Mexican Inspiration

Pay homage to the quesadilla’s roots with these additions:

• 1/4 cup black beans, rinsed and drained
• 2 tablespoons corn kernels
• 2 tablespoons fresh salsa
• 1/2 teaspoon chili powder
• Fresh cilantro to taste

Did you know? Quesadillas originated in colonial Mexico during the 16th century. The indigenous people of Mesoamerica had been making corn tortillas for thousands of years before Spanish colonizers introduced cheese to the region.

Hearty Protein Options

Transform your quesadilla into a more substantial meal with these protein additions:

• Grilled Chicken: Add 1/4 cup of diced, seasoned grilled chicken breast
• Sautéed Shrimp: Include 4-5 medium shrimp, cooked and roughly chopped
• Sliced Steak: Layer in 2 ounces of thinly sliced cooked steak
• Vegetarian Protein: Try 1/4 cup of crumbled tempeh or firm tofu for a meat-free option

Air Fryer Spinach and Feta Quesadilla

For a quicker and potentially healthier cooking method:

1. Preheat your air fryer to 370°F (188°C)
2. Prepare the quesadilla as described in the main recipe
3. Lightly spray or brush the outside of the folded quesadilla with olive oil
4. Place in the air fryer basket (you may need to cook one at a time)
5. Cook for 5-6 minutes until crispy and golden
6. No need to flip if your air fryer circulates heat evenly!

Spicy Version

For those who enjoy some heat:

• Add 1-2 tablespoons chopped jalapeños or pickled peppers
• Sprinkle 1/4 teaspoon of cayenne pepper into the spinach mixture
• Include 1 teaspoon of hot sauce in the filling
• Try adding a few thin slices of fresh serrano peppers

Tips & Tricks for Perfect Spinach and Feta Quesadillas

Choosing the Best Tortillas

Not all tortillas are created equal! Here’s what to look for:

• Size: 8-10 inch tortillas work best for easy handling and flipping
• Type: Flour tortillas are traditional and fold without cracking, but corn tortillas offer a more authentic flavor (just warm them first to prevent breaking)
• Thickness: Medium-thickness tortillas hold up best to fillings without becoming soggy
• Brands: Mission, La Tortilla Factory, and Trader Joe’s handmade tortillas all perform well
• Specialty options: Look for spinach or herb-flavored tortillas to complement the filling

Preventing Sticky Situations

Nobody wants their quesadilla stuck to the pan! Try these tips:

• Use a non-stick skillet or well-seasoned cast iron pan
• Make sure your pan is properly preheated before adding the quesadilla
• A light coating of butter or oil creates the perfect golden crust
• Don’t rush the cooking process with too high heat
• Let your quesadilla cool for 30-60 seconds before cutting to help the cheese set

Achieving the Perfect Golden-Brown Color

That beautiful golden-brown exterior is a sign of quesadilla perfection:

• Cook over medium heat, not high heat which can burn the tortilla before the cheese melts
• Apply gentle pressure with a spatula while cooking
• Use butter rather than oil for a richer color and flavor
• Watch carefully and adjust heat as needed
• Look for small bubbles forming in the tortilla as a sign it’s cooking properly

Storing Leftovers

Made too many? No problem:

• Let quesadillas cool completely before storing
• Place in an airtight container with parchment paper between layers
• Refrigerate for up to 3 days
• Freeze for longer storage (up to 2 months) by wrapping individually in foil, then placing in a freezer bag

Reheating Quesadillas

Bring back that crispy texture:

• Skillet method: Heat a dry skillet over medium heat and warm each side for 1-2 minutes
• Oven method: Bake at 350°F (175°C) for 5-7 minutes
• Air fryer: 3 minutes at 350°F (175°C)
• Avoid the microwave if possible, as it makes the tortilla soggy (but if you must, use the reheat setting for 30-second intervals)

Spinach and Feta Quesadilla Recipe

Emily Wilson

Crispy, cheesy, and easy to make this spinach and feta quesadilla recipe is the perfect quick meal packed with flavor and fresh ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Snack

Cuisine American, Mediterranean

Servings 2 servings

Calories 310 kcal

Ingredients

  

• 2 large flour tortillas 8-10 inches in diameter
• 2 cups fresh spinach washed and roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup shredded mozzarella helps with melting and binding
• 1 small garlic clove minced
• 1 tablespoon olive oil
• 1/2 small red onion thinly sliced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 teaspoons butter for cooking

Instructions

 

Prepare the filling:

• Heat olive oil in a medium skillet over medium heat. Add the minced garlic and red onion, sautéing until the onion becomes translucent (about 2-3 minutes).
  

Cook the spinach:

• Add the chopped spinach to the skillet and cook until just wilted, about 1-2 minutes. Season with dried oregano, salt, and pepper. Remove from heat and set aside to cool slightly.
  

Drain excess moisture:

• This is crucial! Use a fine mesh strainer or paper towels to remove excess moisture from the spinach mixture. Too much moisture will make your quesadilla soggy.
  

Prepare the tortillas:

• Lay two tortillas flat on your work surface. On one half of each tortilla, distribute the spinach mixture evenly.
  

Add the cheese:

• Sprinkle the crumbled feta and shredded mozzarella over the spinach. The mozzarella will help bind everything together as it melts.
  

Fold the tortillas:

• Carefully fold the empty half of each tortilla over the filling to create a half-moon shape.

Cook the quesadillas:

• Heat a large skillet or griddle over medium heat. Add 1 teaspoon of butter and let it melt. Place one quesadilla in the skillet and cook until golden brown on the bottom, about 2-3 minutes.
  

Flip and finish:

• Using a spatula, carefully flip the quesadilla and cook for another 2-3 minutes until both sides are golden brown and the cheese has melted. Repeat with the second quesadilla, adding the remaining teaspoon of butter before cooking.
  

Serve:

• Let the quesadillas rest for 1 minute before cutting each into triangular wedges. Serve immediately while hot and crispy.
  

Pro tip:

• For extra crispiness, press down gently on the quesadilla with your spatula while cooking.

Notes

🍽️ Nutrition Information (Per Serving)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 550mg
• Carbohydrates: 26g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 12g

Nutrition data is estimated based on standard ingredients and may vary.

Keyword spinach and feta quesadilla

Serving Suggestions

Complete your meal with these perfect pairings:

Complementary Salads

• Greek Salad: Cucumber, tomato, red onion, and additional feta with olive oil and lemon dressing
• Simple Green Salad: Mixed greens with a light vinaigrette
• Cucumber and Tomato Salad: Fresh, cooling, and quick to prepare
• Coleslaw: A crunchy contrast to the warm quesadilla

Delicious Dips

• Tzatziki: Cooling yogurt, cucumber, and dill dip
• Guacamole: Creamy avocado with lime, cilantro, and tomato
• Fresh Salsa: Bright, tangy tomato salsa or fruity mango salsa
• Sour Cream: Simple but effective, especially with a sprinkle of fresh herbs

Refreshing Drinks

• Lemonade: Classic refreshment with a hint of mint
• Iced Tea: Unsweetened or with a splash of honey
• Margaritas: For an adult dinner party
• Sparkling Water: With cucumber and lemon for a spa-like experience
• Greek Frappé: Coffee drink that pairs surprisingly well with Mediterranean flavors

FAQ: Everything You Need to Know About Spinach and Feta Quesadillas

Your Turn to Create!

Now that you’ve mastered the art of making the perfect spinach and feta quesadilla, we’d love to hear about your experience! Did you try one of our variations? Create your own unique twist? Share your results in the comments below!

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Happy cooking!

This recipe was developed by our test kitchen and nutritional information has been calculated using standard ingredients. Values may vary based on specific brands and exact measurements used.