Spinach Feta Quesadillas: A Quick & Healthy Recipe

Spinach feta quesadillas: prepare to unlock a flavor combination that will revolutionize your lunch routine! Forget boring sandwiches; these cheesy, savory delights are about to become your new go-to. Imagine warm, golden tortillas embracing a vibrant filling of wilted spinach, tangy feta, and melted cheese – a symphony of textures and tastes in every bite.

While the quesadilla itself boasts a rich history rooted in Mexican cuisine, the addition of spinach and feta offers a delightful Mediterranean twist. This fusion reflects how culinary traditions evolve and adapt, creating exciting new dishes that appeal to a global palate. The combination of spinach and feta is a classic pairing, often found in Greek spanakopita, and its inclusion in a quesadilla adds a layer of sophistication and nutritional value.

People adore spinach feta quesadillas for their incredible versatility and ease of preparation. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even a tasty appetizer. The creamy feta perfectly complements the earthy spinach, while the melted cheese binds everything together in a warm, comforting embrace. Plus, they’re endlessly customizable! Add a sprinkle of red pepper flakes for a touch of heat, or include some grilled chicken for extra protein. No matter how you make them, these quesadillas are guaranteed to be a crowd-pleaser.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 4 ounces feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas (about 10-inch diameter)
• Cooking spray or additional olive oil for cooking
• Optional toppings: sour cream, salsa, guacamole

Preparing the Spinach and Feta Filling

Alright, let’s get started with the heart of our quesadillas – the delicious spinach and feta filling! This is where all the flavor magic happens, so pay close attention.

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. You want it to be nice and sweet, not burnt, so keep an eye on it. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Wilt the Spinach: Add the roughly chopped spinach to the skillet. It will seem like a lot at first, but don’t worry, it will wilt down considerably. Cook, stirring frequently, until the spinach is completely wilted and tender, about 3-5 minutes. If you’re using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the skillet. Excess water will make your quesadillas soggy.
3. Combine the Cheeses and Seasonings: Remove the skillet from the heat. Add the crumbled feta cheese, grated Parmesan cheese, and red pepper flakes (if using) to the spinach mixture. Season with salt and freshly ground black pepper to taste. Remember that feta cheese is already quite salty, so start with a small amount of salt and adjust as needed.
4. Mix Well: Stir everything together until the cheeses are evenly distributed and melted slightly from the heat of the spinach. The mixture should be well combined and flavorful. Give it a taste and adjust the seasonings if necessary. Maybe you want a little more red pepper flake for a kick, or a touch more Parmesan for a nutty flavor.
5. Cool Slightly: Allow the filling to cool slightly before assembling the quesadillas. This will prevent the tortillas from becoming soggy and easier to handle. While it’s cooling, you can prepare your toppings, like sour cream, salsa, or guacamole.

Assembling and Cooking the Quesadillas

Now for the fun part – putting it all together and getting those quesadillas nice and golden brown!

1. Prepare the Tortillas: Lay out the flour tortillas on a clean work surface. You can use a cutting board or a large plate.
2. Add the Filling: Spread an even layer of the spinach and feta filling over one half of each tortilla, leaving a small border around the edge. Don’t overfill the tortillas, or they will be difficult to fold and cook evenly. A generous handful of filling per quesadilla is usually perfect.
3. Fold the Tortillas: Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently to seal the edges.
4. Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Lightly coat the skillet with cooking spray or a small amount of olive oil.
5. Cook Until Golden Brown: Place one or two quesadillas in the skillet at a time, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey. Use a spatula to gently press down on the quesadillas while they are cooking to ensure even browning.
6. Repeat: Repeat the cooking process with the remaining quesadillas, adding more cooking spray or olive oil to the skillet as needed.
7. Cut and Serve: Once the quesadillas are cooked, remove them from the skillet and place them on a cutting board. Let them cool slightly before cutting them into wedges with a sharp knife or pizza cutter.
8. Serve Immediately: Serve the spinach and feta quesadillas immediately with your favorite toppings, such as sour cream, salsa, guacamole, or a dollop of plain Greek yogurt.

Tips and Variations

Want to customize your spinach and feta quesadillas? Here are a few ideas to get you started:

• Add Protein: Add cooked chicken, shrimp, or black beans to the filling for a heartier quesadilla.
• Spice it Up: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat. You could also use a spicy cheese like pepper jack.
• Add Vegetables: Add other vegetables to the filling, such as chopped bell peppers, mushrooms, or sun-dried tomatoes.
• Use Different Cheeses: Experiment with different cheeses, such as mozzarella, Monterey Jack, or goat cheese.
• Make it Gluten-Free: Use gluten-free tortillas to make this recipe gluten-free.
• Grill the Quesadillas: For a smoky flavor, grill the quesadillas instead of cooking them in a skillet.
• Bake the Quesadillas: Preheat your oven to 375°F (190°C). Place the assembled quesadillas on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted.
• Make Mini Quesadillas: Use smaller tortillas to make mini quesadillas, perfect for appetizers or snacks.
• Add Lemon Zest: A little lemon zest brightens up the flavor of the filling.
• Fresh Herbs: Stir in some fresh herbs like dill or parsley to the spinach mixture.

Serving Suggestions

These spinach and feta quesadillas are delicious on their own, but they’re even better with some tasty sides and toppings. Here are a few ideas:

• Sour Cream: A classic topping for quesadillas.
• Salsa: Choose your favorite salsa, from mild to spicy.
• Guacamole: Creamy and flavorful, guacamole is a perfect complement to the spinach and feta filling.
• Greek Yogurt: A healthy and tangy alternative to sour cream.
• Hot Sauce: Add a few drops of your favorite hot sauce for extra heat.
• Lime Wedges: A squeeze of fresh lime juice brightens up the flavors.
• Black Bean Salad: A refreshing and flavorful side dish.
• Mexican Rice: A classic side dish for Mexican-inspired meals.
• Corn on the Cob: Grilled or boiled corn on the cob is a perfect summer side dish.
• Simple Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the quesadillas.

Make-Ahead Tips

Want to get a head start on preparing these quesadillas? Here are a few tips:

• Prepare the Filling in Advance: The spinach and feta filling can be made up to 2 days in advance and stored in the refrigerator. Just reheat it slightly before assembling the quesadillas.
• Assemble the Quesadillas in Advance: You can assemble the quesadillas a few hours in advance and store them in the refrigerator. Just be sure to wrap them tightly in plastic wrap to prevent them from drying out. Cook them just before serving.
• Freeze the Quesadillas: Cooked quesadillas can be frozen for up to 2 months. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium heat.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 350-450 per quesadilla
• Fat: 20-30 grams
• Protein: 15-20 grams
• Carbohydrates: 30-40 grams

Enjoy your delicious homemade spinach and feta quesadillas! I hope you love them as much as

Conclusion:

And there you have it! These spinach feta quesadillas are so much more than just a quick lunch; they’re a flavor explosion wrapped in a warm, comforting tortilla. I truly believe this recipe is a must-try for anyone looking for a simple, satisfying, and surprisingly sophisticated meal. The combination of the earthy spinach, salty feta, and that hint of nutmeg creates a taste sensation that will have you coming back for more. But what makes these quesadillas truly special is their versatility. Feeling adventurous? Try adding a sprinkle of red pepper flakes for a touch of heat. Or, if you’re a fan of olives, a handful of chopped Kalamata olives will add a briny depth that complements the feta beautifully. For a heartier meal, consider adding some grilled chicken or shrimp. The possibilities are truly endless!

Serving Suggestions:

These quesadillas are fantastic on their own, but they also pair perfectly with a variety of sides. A dollop of Greek yogurt or sour cream adds a cool and creamy contrast to the warm filling. I also love serving them with a simple side salad dressed with a lemon vinaigrette. The acidity of the lemon cuts through the richness of the cheese and creates a balanced and refreshing meal. And for those who like a little extra kick, a side of your favorite salsa or hot sauce is always a welcome addition.

Variations to Explore:

Don’t be afraid to experiment with different cheeses! While feta is the star of the show here, you could easily substitute it with goat cheese for a tangier flavor, or even a blend of mozzarella and provolone for a milder, meltier experience. You can also swap out the spinach for other leafy greens like kale or chard. Just be sure to adjust the cooking time accordingly, as some greens may require a bit longer to wilt. Another fun variation is to add some sun-dried tomatoes. Their intense flavor and chewy texture add a wonderful dimension to the quesadillas. And if you’re looking for a vegetarian protein boost, consider adding some cooked lentils or chickpeas. I’ve made these spinach feta quesadillas countless times, and I’m always amazed at how easy and delicious they are. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even a fun appetizer for a party. They are also a great way to sneak in some extra greens into your diet! So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love these quesadillas as much as I do. And when you do try them, please, please, please come back and let me know what you think! Share your photos, your variations, and your overall experience in the comments below. I can’t wait to hear all about your culinary adventures with these delightful spinach feta quesadillas. Happy cooking!

Print