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Golden, crispy spinach and feta quesadilla slices stacked on a ceramic plate with melted cheese showing.

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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).
    Garlic and red onions cooking in olive oil in a skillet for the quesadilla filling.

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.
    Chopped spinach wilting in a skillet with garlic and onions.

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.
    Spinach mixture in a mesh strainer with moisture being pressed out to avoid sogginess.

Prepare the tortillas:

  • Lay two tortillas flat on your work surface. On one half of each tortilla, distribute the spinach mixture evenly.
    Tortillas laid flat with spinach mixture spread on half, ready for cheese topping.

Add the cheese:

  • Sprinkle the crumbled feta and shredded mozzarella over the spinach. The mozzarella will help bind everything together as it melts.
    Feta and mozzarella cheese sprinkled over spinach mixture on a tortilla.

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.
    Quesadilla cooking in a skillet with golden brown crust forming.

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.
    Quesadilla being flipped in the skillet until both sides are golden brown.

Serve:

  • Let the quesadillas rest for 1 minute before cutting each into triangular wedges. Serve immediately while hot and crispy.
    Sliced spinach and feta quesadilla on a plate, ready to serve 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