Spinach and feta quesadillas served on a plate with fresh ingredients

Spinach and Feta Quesadillas

BySavannah Brooks
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Why Make This Recipe

Spinach and Feta Quesadillas are a tasty and easy meal that everyone can enjoy. They are perfect for a quick lunch, a light dinner, or a fun snack. This dish combines fresh spinach, creamy feta, and gooey cheese, all wrapped up in a crispy tortilla. Plus, it’s a great way to get in some greens!

How to Make Spinach and Feta Quesadillas

Ingredients

  • 4 flour tortillas
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1 cup shredded cheese (like mozzarella or cheddar)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped spinach and sauté until wilted.
  3. Remove from heat and season with salt and pepper.
  4. On one half of each tortilla, sprinkle some of the feta cheese, shredded cheese, and sautéed spinach.
  5. Fold the tortilla over to create a half-moon shape.
  6. Cook on the skillet for 2-3 minutes on each side or until golden brown and cheese is melted.
  7. Slice and serve warm.

How to Serve Spinach and Feta Quesadillas

Serve the quesadillas warm, cut into wedges. You can add a side of salsa, sour cream, or guacamole for dipping. They also pair well with a fresh salad or some sliced avocado on the side.

How to Store Spinach and Feta Quesadillas

If you have leftovers, let the quesadillas cool completely before storing them. Place them in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in a skillet over medium heat until they’re heated through.

Tips to Make Spinach and Feta Quesadillas

  • Make sure to squeeze any excess water from the spinach after cooking to avoid soggy quesadillas.
  • Feel free to add other vegetables, like bell peppers or mushrooms, for extra flavor and nutrition.
  • Experiment with different cheeses, such as goat cheese or pepper jack, for a unique twist.

Variation

You can change up the filling by adding cooked chicken, turkey, or beans for more protein. This makes the quesadilla heartier and more filling.

FAQs

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

2. What can I serve with quesadillas?
Some popular options include salsa, guacamole, sour cream, or a light salad.

3. Can I make these quesadillas ahead of time?
Yes, you can prepare and assemble the quesadillas ahead of time. Store them in the fridge and cook them just before eating.

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Spinach and Feta Quesadillas

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

Description

A delicious blend of fresh spinach, creamy feta, and gooey cheese wrapped in crispy tortillas, perfect for a quick meal.

Ingredients

  • 4 flour tortillas
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1 cup shredded cheese (like mozzarella or cheddar)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped spinach and sauté until wilted.
  3. Remove from heat and season with salt and pepper.
  4. On one half of each tortilla, sprinkle some of the feta cheese, shredded cheese, and sautéed spinach.
  5. Fold the tortilla over to create a half-moon shape.
  6. Cook on the skillet for 2-3 minutes on each side or until golden brown and cheese is melted.
  7. Slice and serve warm.

Notes

Serve with salsa, sour cream, or guacamole. Add cooked chicken or beans for more protein.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Grilling
  • 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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