Name: Spinach and Feta Quesadillas: Fresh, Cheesy, and Perfectly Savory
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cups fresh spinach (or 1 cup frozen, thawed and drained); 1/2 cup feta cheese, crumbled; 1/2 cup shredded mozzarella or other melty cheese (optional); 1 clove garlic, minced; 1 tablespoon olive oil or butter; 2 large flour tortillas; Salt and pepper to taste

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Spinach and Feta Quesadillas are the kind of meal I turn to when I want something quick, satisfying, and loaded with flavor. These quesadillas combine the creamy saltiness of feta with the earthiness of sautéed spinach, all melted together between golden, crispy tortillas. It’s a simple but delightful twist on traditional quesadillas that I always enjoy.

Why You’ll Love This Recipe

I love how these quesadillas come together in just minutes, making them ideal for busy weeknights or even a savory breakfast. The flavor pairing of feta and spinach is timeless and gives a Mediterranean touch that feels both healthy and indulgent. These are also super customizable—I can toss in extra veggies, use different cheeses, or even add some protein to suit my mood. Plus, they’re pan-fried to crispy perfection with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh spinach (or frozen, thawed and drained)
Feta cheese, crumbled
Shredded mozzarella or another melty cheese (optional, for extra gooeyness)
Garlic, minced
Olive oil or butter
Flour tortillas
Salt and pepper

Directions

I heat a little olive oil in a skillet and sauté the garlic for about 30 seconds until fragrant.
I add the spinach and cook until wilted, then season with salt and pepper. If I use frozen spinach, I make sure to squeeze out all the excess moisture first.
In a bowl, I mix the cooked spinach with crumbled feta and mozzarella if I’m using it.
I lay out a tortilla, spread the filling on one half, fold it over, and press gently.
In a clean skillet, I cook the quesadilla over medium heat until golden and crispy on both sides—usually about 2–3 minutes per side.
I remove it from the pan, let it cool slightly, then slice into wedges and serve.

Servings and timing

This recipe makes 2 large quesadillas, which I usually cut into 4 wedges each—perfect for 2 people as a meal or 4 as a snack.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I sometimes add sun-dried tomatoes or olives to give it even more Mediterranean flair.
For extra protein, I mix in some cooked chicken or chickpeas with the filling.
I swap out feta for goat cheese when I want a creamier texture.
I use whole wheat tortillas or spinach wraps for extra nutrition.
I’ve even added a pinch of red pepper flakes or chopped jalapeño when I want a spicy kick.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer warming them in a skillet or toaster oven to bring back the crispiness. Microwaving works in a pinch but tends to make them a little soft.

FAQs

Can I use frozen spinach for this recipe?

Yes, I do it all the time. I just make sure to thaw it completely and squeeze out as much moisture as possible before using.

What type of tortilla works best?

I prefer using regular flour tortillas since they get nicely crisp, but whole wheat or low-carb ones work great too.

Can I make these ahead of time?

Absolutely. I often prep the filling ahead and store it in the fridge. Then I just assemble and cook when I’m ready to eat.

Is feta the only cheese I can use?

Not at all. I love the tang of feta, but goat cheese, ricotta salata, or even cream cheese can work. Mixing with mozzarella helps with meltiness.

What dips go well with these quesadillas?

I usually serve them with Greek yogurt, tzatziki, or a squeeze of lemon. Hummus also makes a great dipping option.

Conclusion

Spinach and Feta Quesadillas are one of my go-to meals when I want something comforting, quick, and flavorful. They hit the perfect balance of cheesy, crispy, and fresh, with that signature feta tang I love. Whether I’m making a full meal or a snack platter, these always come out delicious—and they never last long on the plate.