Spinach and Feta Quesadillas

This hearty spinach and feta quesadilla recipe transforms simple ingredients into a satisfying meal in just 20 minutes. The combination of wilted spinach, tangy feta, and melty mozzarella creates a Mediterranean twist on the classic Mexican favorite that's perfect for busy weeknights or quick lunches.

I first made these quesadillas when looking for a way to use up leftover spinach and feta, and they've since become my go to lunch when I need something satisfying but don't have much time. My vegetarian friends always request these when they visit.

Ingredients

• Fresh spinach: adds necessary nutrients and a tender texture that wilts perfectly
• Garlic: provides aromatic depth that enhances the spinach flavor
• Feta cheese: brings a tangy saltiness that contrasts beautifully with the mild spinach
• Mozzarella cheese: creates that essential melty stretch factor every good quesadilla needs
• Flour tortillas: look for 8 inch size for the perfect fold over quesadilla
• Olive oil: use a good quality one for sautéing as it adds subtle flavor
• Salt and pepper: adjust according to the saltiness of your feta

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat and add minced garlic. Cook gently for exactly one minute until it becomes fragrant but not brown. Browning garlic can create bitterness, so watch it carefully and stir constantly.

Wilt the Spinach:

Add chopped spinach to the garlic and oil mixture. It will look like a lot at first but will cook down dramatically. Stir frequently for 2 to 3 minutes until the spinach has completely wilted and most moisture has evaporated. Season lightly with salt and pepper, remembering that feta will add saltiness later.

Create the Filling:

Transfer the spinach mixture to a mixing bowl and allow it to cool slightly for about 2 minutes. Add the crumbled feta and shredded mozzarella, mixing thoroughly to distribute the ingredients evenly. The warm spinach will slightly soften the cheese creating a cohesive filling.

Assemble the Quesadillas:

Heat a clean skillet over medium heat. Place one tortilla flat in the skillet and spread one quarter of your filling over half of the tortilla. Keep the filling about half an inch from the edge to prevent leakage during cooking.

Cook to Perfection:

Fold the empty half of the tortilla over the filling to create a half moon shape. Press gently with a spatula to seal. Cook for 2 to 3 minutes until the bottom is golden brown and crispy, then flip carefully and cook the other side until equally golden and the cheese has fully melted.

Serve Immediately:

Remove from heat, allow to cool for just a minute, then slice each quesadilla into three triangular wedges using a sharp knife or pizza cutter. The cheese should be fully melted and stretchy when pulled apart.

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The garlicky spinach is truly the heart of this recipe. I discovered by accident that if you let the spinach mixture cool slightly before adding the cheese, the feta maintains its distinct tanginess rather than completely melting away into the background. This tiny step makes all the difference between a good quesadilla and a memorable one.

Serving Suggestions

These quesadillas pair wonderfully with a variety of dips and sides. For a simple lunch, serve with a dollop of Greek yogurt mixed with lemon juice and herbs as a healthier alternative to sour cream. For a more substantial dinner, pair with a simple tomato cucumber salad dressed in olive oil and lemon juice to complement the Mediterranean flavors in the quesadilla.

Ingredient Substitutions

No spinach on hand? Baby kale or Swiss chard work beautifully in this recipe, though kale will need an extra minute of cooking time to properly wilt. If feta is unavailable, goat cheese provides a similar tanginess, though the texture will be creamier. For those avoiding dairy completely, nutritional yeast mixed with mashed avocado creates a surprisingly satisfying filling when combined with the spinach.

Storage Tips

These quesadillas keep remarkably well for next day lunches. Let them cool completely before wrapping individually in foil or parchment paper and refrigerating for up to two days. To reheat, place in a dry skillet over medium low heat for about 3 minutes per side to restore the crispy exterior. Avoid microwaving if possible as it makes the tortilla soggy. For longer storage, you can freeze the assembled but uncooked quesadillas with parchment paper between each one, then cook from frozen by adding a few extra minutes to the cooking time.

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Common Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well as a substitute. Thaw completely and squeeze out excess moisture before using. You'll need about 1 cup of thawed frozen spinach to replace the 2 cups of fresh spinach called for in the recipe.

→ What can I use instead of feta cheese?

If you don't have feta, goat cheese makes an excellent substitute with a similar tangy flavor. Other alternatives include ricotta with a pinch of salt, cottage cheese (drained), or queso fresco for a milder flavor profile.

→ Can I make these quesadillas ahead of time?

You can prepare the filling up to 2 days ahead and store it in the refrigerator. For best results, assemble and cook the quesadillas just before serving to maintain the crispy texture. Alternatively, you can fully cook them, cool completely, and refrigerate for up to 24 hours, then reheat in a dry skillet until crispy again.

→ How can I make these quesadillas gluten-free?

Simply substitute the flour tortillas with certified gluten-free corn or cassava flour tortillas. Corn tortillas provide a more authentic Mexican flavor, while cassava tortillas offer a neutral taste that works well with the filling. Always check that your cheese brands are also gluten-free.

→ What are good side dishes to serve with these quesadillas?

These quesadillas pair beautifully with a simple green salad, Mexican rice, or black bean soup. For a more substantial meal, serve with guacamole, pico de gallo, sour cream, and a side of roasted vegetables. A light cucumber and tomato salad also makes a refreshing contrast to the rich quesadillas.

→ Can I add meat to these quesadillas?

Absolutely! Cooked and shredded chicken, grilled shrimp, or browned ground beef would all be delicious additions. Add about 1/4 cup of cooked meat per quesadilla, and you may want to slightly reduce the amount of cheese to maintain balance. Cook the meat separately before adding to the spinach mixture.