Description
Warm and cheesy quesadillas filled with fresh spinach and tangy feta, perfect for a quick lunch, snack, or light dinner.
Ingredients
Units
Scale
- 2 tbsp olive oil or butter, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach (≈120 g), roughly chopped
- 1 cup (100 g) crumbled feta cheese
- 1 cup (100 g) shredded mozzarella or Monterey Jack (optional for extra melt)
- 4 large flour tortillas
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes or chopped fresh dill
Instructions
- Heat 1 tbsp oil or butter in a skillet over medium heat. Add onion and sauté until soft, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in spinach and cook until wilted, 2–3 minutes. Season with salt, pepper, and red pepper flakes or dill if using. Remove from heat.
- Preheat another clean skillet or griddle over medium heat.
- Assemble quesadillas: place 1 tortilla on the work surface, sprinkle half with mozzarella (if using), top with spinach mixture and feta, then more cheese. Fold tortilla over to close.
- Brush or spray both sides with remaining oil or butter.
- Place in skillet and cook about 2–3 minutes per side, pressing gently, until golden and cheese is melted. Flip carefully.
- Remove and let rest 1 minute. Slice into wedges.
- Repeat with remaining tortillas and filling.
- Serve warm, optionally with tzatziki, sour cream, or salsa.
Notes
- For gluten-free option, use corn or gluten-free tortillas.
- Baby spinach cooks quickly—avoid overcooking to preserve vibrant color.
- Add fresh herbs like dill or oregano for extra flavor.
- Store leftovers in the fridge; reheat in a skillet for crispiness or in toaster oven.
Nutrition
- Serving Size: 1 quesadilla (4 wedges)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg