Spinach and Feta Quesadillas (20 minutes)
**Introduction**
Spinach and Feta Quesadillas are a brilliantly fast, flavorful, and satisfying fusion meal that feels both indulgent and wholesome. These quesadillas feature a warm, crispy tortilla enveloping a vibrant filling of wilted spinach and creamy, tangy feta cheese. The overall character is savory, comforting, and surprisingly light. The salty feta perfectly complements the earthy spinach, creating a simple yet sophisticated flavor profile that is far more than the sum of its parts. This recipe is perfect for those nights when you need a delicious meal in a flash, for a satisfying vegetarian lunch, or for a crowd-pleasing appetizer. It’s an irresistible way to enjoy a classic flavor combination in a fun, handheld format.
**Perfect for:**
Speedy weeknight dinners
Easy vegetarian lunches
Quick appetizers for guests
After-school snacks
“Breakfast-for-dinner” option
**Why You’ll Love This Spinach and Feta Quesadillas Recipe**
**Unbeatable 20-Minute Meal:** From start to finish, this dish comes together in less time than it takes to order takeout, making it the ultimate solution for hectic schedules.
**Simple, Wholesome Ingredients:** With just a handful of pantry-staple ingredients, you can create a meal that feels gourmet and is packed with nutrition from the fresh spinach.
**The Perfect Comfort Food:** The combination of a crispy, golden-brown tortilla and a warm, melty, savory filling is the very definition of quick and satisfying comfort food.
**Endlessly Adaptable:** This recipe is a perfect base. It can be easily enhanced with additional herbs, proteins, or vegetables based on what you have available.
**Preparation and Cooking Time**
Total Time: 20 minutes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2 servings (2 filled quesadillas)
Calories per serving: Approximately 400-450 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 400-450 kcal
**Protein:** 15g
**Carbohydrates:** 35g
**Fat:** 22g
**Fiber:** 3g
**Sugar:** 3g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 4 medium (8-inch) flour tortillas
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 5 ounces fresh spinach (about 5 large handfuls)
* 1 cup (4 oz) crumbled feta cheese
* ½ cup shredded mozzarella cheese (optional, for extra melt)
* ¼ teaspoon black pepper
* Pinch of red pepper flakes (optional)
* Cooking spray or extra olive oil for the pan
**Step-by-Step Instructions**
1. **Wilt the Spinach:** Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add all the fresh spinach and a pinch of salt. Cook, stirring constantly, for 2-3 minutes until the spinach has completely wilted and released its moisture.
2. **Remove Excess Water:** Transfer the wilted spinach and garlic to a colander. Use the back of a spoon to press out as much liquid as possible. This step is crucial to prevent soggy quesadillas.
3. **Prepare the Filling:** In a medium bowl, combine the drained spinach, crumbled feta cheese, shredded mozzarella (if using), black pepper, and red pepper flakes. Mix gently until well combined.
4. **Assemble the Quesadillas:** Lay two tortillas flat on a work surface. Divide the spinach and feta mixture evenly between them, spreading it over one half of each tortilla, leaving a small border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape.
5. **Cook the Quesadillas:** Wipe the skillet clean and return it to medium heat. Lightly grease with cooking spray or a brush of olive oil. Carefully place one assembled quesadilla in the hot skillet. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crisp and the cheese is melted.
6. **Repeat and Serve:** Remove the first quesadilla to a cutting board and repeat with the second. Let them rest for one minute before slicing into wedges. This allows the filling to set slightly.
**How to Serve Spinach and Feta Quesadillas**
Sliced into wedges with a side of cool, creamy tzatziki sauce for dipping.
Alongside a fresh Greek salad with cucumbers, tomatoes, red onion, and Kalamata olives.
With a dollop of spicy harissa or a simple salsa for a flavor contrast.
As a hearty appetizer, cut into smaller triangles for easy sharing at a party.
**Additional Tips for Spinach and Feta Quesadillas**
Thoroughly draining the cooked spinach is the most important step for achieving a crisp tortilla and not a soggy one.
For an extra flavor boost, add a tablespoon of finely chopped fresh dill or parsley to the filling mixture.
Don’t overfill the quesadillas, as this can make them difficult to flip and cause the filling to spill out.
Keep the cooked quesadillas warm in a 200°F (95°C) oven while you cook the remaining batches.
**Recipe Variations of Spinach and Feta Quesadillas**
**”Spanakopita” Version:** Add 2 tablespoons of finely chopped fresh dill and 2 thinly sliced green onions to the filling to mimic the classic Greek pie.
**Chicken and Spinach Version:** Add ½ cup of finely chopped cooked chicken (rotisserie chicken works perfectly) to the spinach and cheese mixture for added protein.
**Sun-Dried Tomato and Artichoke Version:** Mix in ¼ cup of chopped sun-dried tomatoes and ¼ cup of chopped marinated artichoke hearts for a Mediterranean twist.
**Freezing and Storage for Spinach and Feta Quesadillas**
**Storage:** Leftover cooked quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.
**Freezing:** Assemble the quesadillas but do not cook them. Place them on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag. They can be frozen for up to 2 months. Cook from frozen in a skillet, adding a few extra minutes per side.
**FAQ Section about Spinach and Feta Quesadillas**
**Can I use frozen spinach?**
Yes. Thaw one 10-ounce package of frozen chopped spinach and squeeze it in a clean kitchen towel until it is completely dry. Use it in place of the fresh wilted spinach.
**What’s the best way to get a perfectly crispy tortilla?**
Make sure your skillet is properly preheated and use a moderate amount of oil. Pressing down with a spatula during cooking also helps achieve maximum contact and crispness.
**Can I make these gluten-free?**
Absolutely. Simply use your favorite certified gluten-free tortillas. The cooking method remains exactly the same.
**Conclusion of Spinach and Feta Quesadillas Recipe**
These Spinach and Feta Quesadillas are a testament to how a few simple, quality ingredients can be transformed into something truly special with minimal time and effort. They deliver a satisfying crunch, a savory, melty filling, and a touch of gourmet flair that belies their 20-minute preparation time. This recipe is a reliable staple for any home cook, offering a delicious, vegetarian-friendly option that is guaranteed to please both adults and children alike. Keep this recipe in your back pocket for those busy evenings when a fast, flavorful, and fuss-free meal is not just a desire, but a necessity.