Delicious Spinach and Feta Quesadillas served on a plate with a side of salsa.

Spinach and Feta Quesadillas

BySavannah Brooks
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Why Make This Recipe

Spinach and Feta Quesadillas are a delicious and healthy meal that is quick and easy to make. They are perfect for a light lunch, a quick dinner, or even a snack. The combination of fresh spinach and creamy feta cheese gives these quesadillas a flavorful twist that everyone will enjoy. Plus, they are packed with nutrients, making them a great option for anyone looking to eat healthier.

How to Make Spinach and Feta Quesadillas

Ingredients:

  • 2 cups fresh spinach
  • 1 cup crumbled feta cheese
  • 4 large tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a frying pan over medium heat.
  2. Add spinach and sauté until wilted.
  3. Remove from heat and mix in crumbled feta, salt, and pepper.
  4. Place a tortilla in the pan, add a portion of the spinach and feta mixture on one half, and fold the tortilla.
  5. Cook until the tortilla is golden brown, then flip and cook the other side.
  6. Repeat with remaining tortillas.
  7. Slice and serve warm.

How to Serve Spinach and Feta Quesadillas

Serve the quesadillas warm, cut into triangles. They are great on their own or with a side of salsa, sour cream, or guacamole for dipping. You can also add a fresh salad to make a complete meal.

How to Store Spinach and Feta Quesadillas

If you have leftover quesadillas, let them cool down and then store them in an airtight container in the refrigerator. They will keep well for about 2-3 days. To reheat, simply warm them in a pan or microwave until heated through.

Tips to Make Spinach and Feta Quesadillas

  • Make sure to wash the spinach well before cooking to remove any dirt.
  • For extra flavor, you can add garlic or onions to the sautéed spinach.
  • Feel free to experiment with different cheeses; mozzarella or cheddar can be great alternatives to feta.

Variation

You can add other ingredients like sun-dried tomatoes, olives, or even chicken for more protein. This recipe is very flexible, so get creative with your favorite fillings!

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and drain the excess water before cooking.

2. Can I make these ahead of time?
Yes, you can prepare them in advance and store them in the fridge. Just reheat before serving.

3. Are these quesadillas suitable for vegetarians?
Yes, spinach and feta quesadillas are a vegetarian dish, making them a great option for meatless meals.

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Spinach and Feta Quesadillas

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delicious and healthy spinach and feta quesadillas, perfect for a light lunch or quick dinner.

Ingredients

  • 2 cups fresh spinach
  • 1 cup crumbled feta cheese
  • 4 large tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a frying pan over medium heat.
  2. Add spinach and sauté until wilted.
  3. Remove from heat and mix in crumbled feta, salt, and pepper.
  4. Place a tortilla in the pan, add a portion of the spinach and feta mixture on one half, and fold the tortilla.
  5. Cook until the tortilla is golden brown, then flip and cook the other side.
  6. Repeat with remaining tortillas.
  7. Slice and serve warm.

Notes

Serve with salsa, sour cream, or guacamole. Store leftovers in an airtight container in the fridge for 2-3 days.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-frying
  • Cuisine: Mexican

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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