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
Scale
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
