Are you looking for a quick and satisfying meal that’s bursting with flavor? These Spinach and Feta Quesadillas are a culinary adventure that will excite your taste buds. Packed with the vibrant freshness of spinach, the creamy tanginess of feta cheese, and the crispy, golden exterior of a toasted tortilla, this dish offers a mix of textures and flavors that make every bite irresistible.
What makes these quesadillas stand out is their versatility—they’re perfect as a quick lunch, a light dinner, or even a party appetizer. With minimal ingredients and simple steps, you can create a dish that feels gourmet without spending hours in the kitchen. Pair these quesadillas with your favorite dips, like tzatziki or salsa, for a truly delightful meal that’s both healthy and indulgent.
Kitchen Equipment Needed
- Large skillet or griddle
- Mixing bowl
- Spatula
- Measuring cups and spoons
Ingredients Overview
- Spinach: Fresh spinach adds a pop of color and a boost of nutrients.
- Feta cheese: The tangy, creamy flavor pairs perfectly with the spinach.
- Tortillas: Flour tortillas provide a crispy exterior.
- Seasoning: Garlic and black pepper enhance the overall flavor.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 tablespoons olive oil or butter (for cooking)
Directions
- Prepare the filling
In a mixing bowl, combine chopped spinach, crumbled feta cheese, garlic powder, and black pepper. Mix well to evenly distribute the flavors. - Assemble the quesadillas
Lay a tortilla flat and spread a portion of the spinach and feta mixture over half of it. Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas and filling. - Cook the quesadillas
Heat a large skillet or griddle over medium heat and add a drizzle of olive oil or a small pat of butter. Place a folded tortilla in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Repeat with the remaining quesadillas. - Slice and serve
Transfer the cooked quesadillas to a cutting board and slice into wedges. Serve warm with your favorite dips or toppings.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Nutrition (per quesadilla, ~4 servings)
- Calories: ~250
- Fat: ~12g
- Carbohydrates: ~26g
- Protein: ~9g
Expert Tips
- Fresh vs. frozen spinach: Use fresh spinach for the best texture. If using frozen, thaw and squeeze out excess water before mixing with the feta.
- Crispy tortillas: Cook over medium heat to ensure the tortillas get crispy without burning.
- Add protein: Include cooked chicken, shrimp, or chickpeas for a heartier meal.
FAQs
Can I use whole wheat tortillas?
Yes, whole wheat tortillas work well and add extra fiber to the dish.
What dips go well with these quesadillas?
Try serving them with tzatziki, hummus, salsa, or a dollop of Greek yogurt.
Can I make these ahead of time?
Yes, assemble the quesadillas and store them in the refrigerator for up to a day before cooking.
Storing & Reheating
- Storing: Keep leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat or in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
Substitutions & Variations
- Cheese options: Swap feta for goat cheese or shredded mozzarella for a different flavor.
- Spiced-up: Add red pepper flakes or a drizzle of hot sauce for some heat.
- Gluten-free: Use gluten-free tortillas for a gluten-free version.
Spinach and Feta Quesadillas
Equipment
- Large skillet or griddle
- - Mixing bowl
- Spatula
- Measuring cups and spoons
Ingredients
- - 2 cups fresh spinach chopped
- - 1 cup crumbled feta cheese
- - 1/2 teaspoon garlic powder
- - 1/4 teaspoon black pepper
- - 4 large flour tortillas
- - 2 tablespoons olive oil or butter for cooking
Instructions
- **Prepare the filling**
- In a mixing bowl, combine chopped spinach, crumbled feta cheese, garlic powder, and black pepper. Mix well to evenly distribute the flavors.
- **Assemble the quesadillas**
- Lay a tortilla flat and spread a portion of the spinach and feta mixture over half of it. Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas and filling.
- **Cook the quesadillas**
- Heat a large skillet or griddle over medium heat and add a drizzle of olive oil or a small pat of butter. Place a folded tortilla in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Repeat with the remaining quesadillas.
- **Slice and serve**
- Transfer the cooked quesadillas to a cutting board and slice into wedges. Serve warm with your favorite dips or toppings.
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