If you’re craving something quick, cheesy, and satisfying—but also wholesome—these Spinach and Feta Quesadillas are exactly what you need. This Mediterranean twist on a Tex-Mex classic is not only packed with flavor, but also full of nutrition. Made with fresh spinach, creamy feta, and your choice of extras like sun-dried tomatoes, olives, or grilled chicken, this dish is perfect for any meal of the day.
Whether you’re prepping a quick weeknight dinner or looking for a healthy lunch option, these quesadillas come together in just minutes and deliver big on taste.
Ingredients
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil or butter, for cooking
Optional Add-ins
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
- ½ cup cooked grilled chicken, diced
Instructions
Step 1: Prep Your Ingredients
Start by rinsing and chopping the spinach. Crumble the feta cheese into a bowl, and prep any optional ingredients you want to include, like sun-dried tomatoes, olives, or grilled chicken.
Step 2: Assemble the Quesadillas
Lay a tortilla flat on a clean surface. On one half of the tortilla, spread an even layer of spinach and crumbled feta. Add any of your chosen extras to boost flavor and texture.
Fold the tortilla in half to enclose the filling. Press down gently to help seal.
Step 3: Cook the Quesadillas
Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan.
Place the folded tortilla into the skillet and cook for 2–3 minutes per side, or until the outside is golden brown and crispy and the cheese is slightly melted inside.
Repeat with the remaining tortillas.
Step 4: Slice and Serve
Transfer the cooked quesadillas to a cutting board and use a sharp knife or pizza cutter to slice into wedges.
Serve warm with your favorite dipping sauce—tzatziki, garlic yogurt, or even a simple squeeze of lemon works beautifully.
Why You’ll Love These Spinach and Feta Quesadillas
- Quick and easy – Ready in under 20 minutes
- Customizable – Add protein or veggies to suit your taste
- Healthy – Packed with greens and naturally lower in fat
- Family-friendly – Loved by adults and kids alike
- Versatile – Works for breakfast, lunch, or dinner
Flavor Variations
Want to put your own spin on this recipe? Here are a few fun variations:
- Add hummus: Spread a layer inside before adding the spinach and feta.
- Try goat cheese: For an extra creamy, tangy twist.
- Spice it up: Add crushed red pepper flakes or a dash of za’atar for bold flavor.
- Include roasted red peppers: For a smoky-sweet bite.
- Make it vegan: Use dairy-free feta and a vegan tortilla.
What to Serve With Spinach and Feta Quesadillas
These quesadillas pair well with:
- Greek salad
- Roasted veggies
- Lentil soup
- Chickpea tabbouleh
- A chilled glass of lemonade or white wine
They also make a great brunch platter when served with olives, sliced tomatoes, and a few hard-boiled eggs.
Meal Prep & Storage Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Warm in a skillet or toaster oven to restore crispness.
- To freeze: Assemble quesadillas and freeze unbaked between layers of parchment. Cook from frozen, adding a few extra minutes to the cook time.
This makes them perfect for batch prepping school lunches or quick dinners.
Why They’re Great for Every Season
Fresh spinach is available year-round, and this light yet satisfying quesadilla fits both summer menus and cold-weather cravings. It’s a beautiful fusion of Mediterranean ingredients with the comfort of a warm, cheesy wrap—seasonally flexible and always satisfying.
Final Thoughts
These Spinach and Feta Quesadillas are more than just a quick meal—they’re a flavorful, feel-good favorite that will become a staple in your rotation. With just a few ingredients and endless customization options, they deliver bold flavor, satisfying texture, and just the right amount of indulgence.
Whether you’re cooking for one, feeding a family, or whipping up something fast between meetings, this Mediterranean quesadilla is your go-to.
Spinach and Feta Quesadillas
Ingredients
- 4 medium tortillas flour, whole wheat, or gluten-free
- 2 cups fresh spinach chopped
- 1 cup feta cheese crumbled
- 2 tablespoons olive oil or butter for cooking
Optional Add-ins
- ¼ cup sun-dried tomatoes chopped
- ¼ cup black olives sliced
- ½ cup cooked grilled chicken diced
Instructions
Step 1: Prep Your Ingredients
- Start by rinsing and chopping the spinach. Crumble the feta cheese into a bowl, and prep any optional ingredients you want to include, like sun-dried tomatoes, olives, or grilled chicken.
Step 2: Assemble the Quesadillas
- Lay a tortilla flat on a clean surface. On one half of the tortilla, spread an even layer of spinach and crumbled feta. Add any of your chosen extras to boost flavor and texture.
- Fold the tortilla in half to enclose the filling. Press down gently to help seal.
Step 3: Cook the Quesadillas
- Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan.
- Place the folded tortilla into the skillet and cook for 2–3 minutes per side, or until the outside is golden brown and crispy and the cheese is slightly melted inside.
- Repeat with the remaining tortillas.
Step 4: Slice and Serve
- Transfer the cooked quesadillas to a cutting board and use a sharp knife or pizza cutter to slice into wedges.
- Serve warm with your favorite dipping sauce—tzatziki, garlic yogurt, or even a simple squeeze of lemon works beautifully.
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