Spinach and Feta Quesadillas Recipe
A delicious and easy-to-make Spinach and Feta Quesadilla recipe perfect for a quick lunch or snack. Combining fresh chopped spinach with salty feta cheese inside warm tortillas, this versatile dish can be customized with optional add-ins like sun-dried tomatoes, black olives, or grilled chicken for extra flavor and protein. Cooked in a skillet with olive oil or butter until golden and crispy, these quesadillas offer a satisfying blend of textures and Mediterranean-inspired taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Prepare the Ingredients: Chop fresh spinach and crumble the feta cheese. If using optional add-ins like sun-dried tomatoes, olives, or grilled chicken, prepare them by chopping or slicing as needed.
- Assemble the Quesadilla: Lay one tortilla flat on a clean surface. Evenly spread half of the chopped spinach over the tortilla, then sprinkle the crumbled feta cheese on top. Add any optional ingredients you prefer. Top with another tortilla to form a sandwich.
- Heat the Skillet: Place a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of olive oil or butter and allow it to melt and heat up.
- Cook the Quesadilla: Carefully transfer the assembled quesadilla to the skillet. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy. Then, gently flip the quesadilla using a spatula and cook the other side for another 3-4 minutes.
- Check for Doneness: Ensure the cheese is melted and the spinach is slightly wilted inside. If needed, reduce heat and cook a bit longer to melt the cheese thoroughly without burning the tortilla.
- Slice and Serve: Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for a minute, then slice it into wedges. Serve warm with your favorite salsa, sour cream, or guacamole if desired.
Notes
- You can substitute tortillas with gluten-free options for a gluten-free version.
- For a vegetarian meal, omit chicken; otherwise, the recipe is suitable for pescatarians as is.
- Use fresh spinach for best flavor and texture; canned or frozen spinach may make the quesadilla soggy.
- Adjust cooking time based on your stovetop heat and tortilla thickness to avoid burning.
- Add herbs like oregano or parsley to enhance the Mediterranean flavor.
Keywords: Spinach Quesadilla, Feta Cheese Quesadilla, Vegetarian Quesadilla, Mediterranean Quesadilla, Quick Lunch Recipe
Find it online: https://busyrecipe.com/spinach-and-feta-quesadillas-recipe/