Description
These spinach and feta quesadillas are a quick, healthy, and delicious vegetarian dinner that comes together in just 20 minutes. Crispy tortillas are filled with sautéed spinach, tangy feta, and melty mozzarella for a satisfying meal perfect for busy weeknights.
Ingredients
Scale
- 4 (8-inch) flour tortillas (use whole wheat or gluten-free if desired)
- 5 oz (about 5 cups) fresh baby spinach (or 1 cup thawed, squeezed-dry frozen spinach)
- 4 oz feta cheese, crumbled
- 1 cup (about 4 oz) mozzarella cheese, shredded (or Monterey Jack or vegan cheese alternative)
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil (plus more for brushing tortillas)
- Salt and black pepper, to taste
- Optional: 1 tbsp fresh dill or parsley, chopped
- Optional: Red pepper flakes, to taste
- Optional: Lemon zest, to taste
Instructions
- Wash and pat dry the spinach if using fresh. Chop if using mature spinach leaves. Finely dice the red onion and mince the garlic. Crumble the feta and shred the mozzarella cheese.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add diced onion and cook for 1-2 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add spinach and cook, stirring, until wilted (about 2-3 minutes). If using frozen spinach, ensure it is heated through and excess liquid has evaporated. Season lightly with salt and pepper. Remove mixture to a plate and let cool slightly.
- In a bowl, toss together the sautéed spinach mixture, feta, mozzarella, and any optional herbs or lemon zest.
- Lay out 2 tortillas. Evenly spread the filling over each, leaving about half an inch around the edge. Top with the remaining tortillas to form two quesadillas.
- Wipe out the skillet and return to medium heat. Brush or drizzle a little olive oil on one side of each quesadilla. Place quesadillas, oiled-side down, in the skillet. Cook for 2-3 minutes until golden and crisp. Carefully flip and cook the other side for 2-3 more minutes. Cook one at a time if needed.
- Transfer cooked quesadillas to a cutting board and let rest for a minute before slicing into wedges. Serve hot with your favorite dip or a simple salad.
Notes
For vegan quesadillas, use plant-based cheese alternatives. For gluten-free, use gluten-free tortillas. Squeeze excess moisture from spinach to avoid soggy quesadillas. Shred your own cheese for best melting. Keep cooked quesadillas warm in a low oven if batch-cooking. Serve with Greek yogurt dip, tzatziki, or salsa.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: Half a quesadilla
- Calories: 230
- Sugar: 2
- Sodium: 500
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
Keywords: spinach, feta, quesadilla, vegetarian, healthy, quick dinner, easy, Mediterranean, cheese, tortilla, meal prep