If you’re craving a snack or light meal that bursts with savory flavors and wholesome greens, this Spinach Feta Quesadillas Recipe is an absolute winner. It combines tender, garlicky spinach with tangy, creamy feta cheese all wrapped in crispy, buttery tortillas. Every bite offers a perfect harmony of textures and tastes, making it one of those dishes you’ll want to share with friends and keep coming back to. Plus, it’s quick and simple enough to whip up any day of the week!
Ingredients You’ll Need
Getting the right ingredients is key to nailing this quesadilla recipe. Each one plays a special role, from the juicy sautéed spinach to the salty feta that’s like a flavor punch, right to the buttery tortillas that crisp up beautifully in the skillet.
- Olive oil: For sautéing the onions and spinach, adding a smooth, fruity base flavor.
- Medium onion: Gives a subtle sweetness that balances the tangy feta.
- Garlic cloves: Minced for a fragrant zing that wakes up the filling.
- Fresh spinach (10 ounces): The star green ingredient that adds freshness and nutrients.
- Feta cheese (4 ounces): Crumbled for that creamy, salty burst in every bite.
- Dried oregano: Offers an herbaceous note that complements the feta perfectly.
- Salt and black pepper: To season and enhance the overall taste.
- Fresh dill (optional, 1/4 cup): Adds a bright, slightly tangy twist if you want to get fancy.
- Large flour tortillas (8): The sturdy yet soft wrapper for the filling.
- Monterey Jack cheese (1/2 cup shredded): Melts smoothly and binds everything together.
- Unsalted butter (2 tablespoons): For that golden, crisp finish on the quesadillas.
How to Make Spinach Feta Quesadillas Recipe
Step 1: Sauté the onions and garlic
Warm your olive oil over medium heat and toss in the finely chopped onion. Stir occasionally until the onions are soft and translucent. This slow cooking will bring out their natural sweetness. Next, add the minced garlic and cook it just until you start to smell that amazing aroma, about a minute.
Step 2: Wilt the spinach
Now, add the chopped fresh spinach to the skillet. Stir it frequently as it softens and releases moisture. This usually takes around 5 to 7 minutes. You want it fully wilted but still vibrant green—not mushy.
Step 3: Mix in the feta and seasonings
Take the skillet off the heat and toss in the crumbled feta cheese, oregano, salt, pepper, and optional dill. Stir gently until the feta begins to melt into the spinach mixture and the herbs are evenly distributed. Let this cool slightly before assembling.
Step 4: Assemble the quesadillas
Lay out your tortillas flat. Spread a generous quarter of the spinach and feta mix onto half of each tortilla, leaving a little border so the filling doesn’t spill out. Sprinkle about one-eighth cup of shredded Monterey Jack cheese evenly over the filling, then fold the tortilla over to create a half-moon shape, pressing the edges gently to seal.
Step 5: Cook until golden and melty
Melt butter in a clean skillet over medium heat. Carefully place two quesadillas in the pan and cook them for 3 to 4 minutes on each side. Press down lightly with a spatula to ensure even browning and melting cheese inside. Once golden and crispy, transfer them to a paper towel-lined plate and repeat with the rest.
Step 6: Rest and slice
Let the quesadillas rest for a minute or two so the cheese slightly firms up and the filling doesn’t ooze out when cut. Then slice them into wedges and get ready to enjoy!
How to Serve Spinach Feta Quesadillas Recipe
Garnishes
A dollop of cool sour cream or a drizzle of tangy tzatziki sauce takes these quesadillas to the next level. Fresh chopped tomatoes or a sprinkling of chopped fresh parsley or dill add freshness and visual appeal. A squeeze of lemon can brighten up every bite too.
Side Dishes
The beauty of this Spinach Feta Quesadillas Recipe is how well it pairs with light and simple sides. Consider a crisp green salad, a bowl of black bean soup, or some homemade guacamole to complement the rich filling. Even some crunchy carrot sticks or cucumber slices make a fresh, healthy balance.
Creative Ways to Present
Try cutting the quesadillas into small, bite-sized triangles for a party platter. Layer them with colorful vegetables to create a beautiful quesadilla stack or serve alongside a chilled Mediterranean dip spread to highlight the classic Greek flavors from the feta and dill.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s very likely), wrap them tightly in foil or store in an airtight container in the refrigerator. They keep well for up to 3 days, making a convenient, ready-to-eat snack for any time of day.
Freezing
You can absolutely freeze these quesadillas. Wrap each one individually in plastic wrap, then place in a freezer-safe bag or container. They’ll maintain their flavor and texture for up to 2 months—perfect for meal prep or unexpected guests.
Reheating
For the best texture when reheating, avoid the microwave if possible. Instead, warm them in a nonstick skillet over medium heat for a few minutes on each side until crisp and heated through. This keeps the tortillas crunchy and the cheese melty just like fresh.
FAQs
Can I use frozen spinach for this Spinach Feta Quesadillas Recipe?
Absolutely! Just be sure to thaw the spinach completely and squeeze out excess moisture before cooking to avoid soggy quesadillas.
What other cheeses work well besides feta and Monterey Jack?
Cheeses like mozzarella, queso fresco, or even sharp cheddar can add interesting flavor twists. The key is to balance saltiness and meltability.
Is this recipe vegetarian?
Yes, this quesadilla is vegetarian-friendly since it contains no meat, focusing on spinach, cheeses, and seasonings.
Can I add other ingredients to the filling?
Definitely! Chopped roasted red peppers, olives, or sun-dried tomatoes are great options that pair beautifully with spinach and feta.
How do I make this recipe gluten-free?
Simply swap the flour tortillas for gluten-free tortillas available at most grocery stores. The filling stays the same, so no flavor is lost.
Final Thoughts
This Spinach Feta Quesadillas Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and irresistibly easy to make. Whether you’re cooking for yourself, family, or friends, these quesadillas will quickly become a beloved staple in your kitchen. Give them a try soon and enjoy every buttery, cheesy, spinach-filled bite!
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Spinach Feta Quesadillas Recipe
- Total Time: 30 minutes
- Yield: 4 servings (2 quesadillas per serving) 1x
- Diet: Vegetarian
Description
These Spinach Feta Quesadillas are a delicious, quick, and easy meal perfect for lunch or dinner. Packed with sautéed spinach, savory feta cheese, and melted Monterey Jack cheese, these quesadillas offer a flavorful vegetarian option that’s sure to please the whole family. Ready in just 30 minutes, they’re great for a satisfying snack or light meal.
Ingredients
Vegetables & Herbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 1/4 cup chopped fresh dill (optional)
Dairy
- 4 ounces feta cheese, crumbled
- 1/2 cup shredded Monterey Jack cheese (or your favorite melting cheese)
- 2 tablespoons unsalted butter
Dry & Spices
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Main
- 8 large flour tortillas (10–12 inch)
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
- Cook Spinach: Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until wilted, approximately 5-7 minutes.
- Combine Filling: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, salt, black pepper, and fresh dill if using. Toss until the feta is evenly distributed and slightly melted.
- Cool Filling Slightly: Allow the spinach and feta mixture to cool for a few minutes so it is easier to handle.
- Prepare Tortillas: Lay out four flour tortillas on a clean flat surface.
- Assemble Quesadillas: Spread a quarter of the spinach mixture evenly over one half of each tortilla, leaving about a 1-inch border around the edge.
- Add Cheese: Sprinkle approximately 1/8 cup of shredded Monterey Jack cheese over the spinach filling on each tortilla.
- Fold Tortillas: Fold the other half of each tortilla over the filling, pressing the edges gently to seal.
- Melt Butter: In the same large skillet, melt unsalted butter over medium heat.
- Cook Quesadillas: Place two quesadillas at a time in the skillet. Cook for 3-4 minutes on each side or until the tortillas are golden brown and the cheese inside has melted. Use a spatula to press down gently for even cooking.
- Drain and Repeat: Remove cooked quesadillas and place them on a plate lined with paper towels to absorb excess butter. Repeat the cooking process for the remaining quesadillas.
- Let Rest and Serve: Let the quesadillas rest for 1-2 minutes before cutting them into wedges for serving.
Notes
- You can substitute the Monterey Jack cheese with mozzarella or cheddar for a different flavor.
- For a crispier quesadilla, press down firmly with the spatula while cooking each side.
- Fresh dill is optional but adds a nice herbaceous note; you can omit or substitute with fresh parsley.
- Serve with salsa, sour cream, or guacamole for extra flavor.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
