Spinach and Feta Quesadillas (20 Minutes)

Quesadillas are a staple for quick and delicious meals, and this recipe elevates the classic by combining spinach and feta cheese for a Mediterranean twist. These quesadillas are crisp on the outside and packed with a creamy, savory filling, making them perfect for a satisfying lunch, dinner, or even a quick snack. With only a handful of ingredients and a prep time of just 20 minutes, this dish is as convenient as it is flavorful.

Why You’ll Love This Recipe

• Quick and Easy: Ready in 20 minutes, it’s a fantastic option for busy weeknights or a last-minute meal.
• Nutritious: Packed with iron-rich spinach and protein from feta cheese, this dish is both tasty and wholesome.
• Versatile: Perfect as a standalone meal or served alongside a salad or soup for a more substantial spread.
• Minimal Cleanup: Using just a skillet and a few simple ingredients means less time spent cleaning up.
• Kid-Friendly: The cheesy, crispy quesadilla appeals to kids, while the spinach ensures they’re getting their greens.

Ingredients

• Flour tortillas
• Fresh spinach
• Feta cheese
• Shredded mozzarella cheese
• Olive oil
• Garlic
• Red pepper flakes (optional)

Directions

1. Prep the Spinach: Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is warm, add minced garlic and sauté until fragrant, about 30 seconds. Add the fresh spinach and cook until wilted. Sprinkle with red pepper flakes if using. Remove from the skillet and set aside.
2. Prepare the Filling: In a mixing bowl, combine the cooked spinach, crumbled feta cheese, and shredded mozzarella. Stir until evenly mixed.
3. Assemble the Quesadillas: Lay a tortilla flat and spread a portion of the spinach and cheese mixture over half of it. Fold the tortilla in half, pressing gently to seal.
4. Cook the Quesadillas: Wipe out the skillet and return it to medium heat. Add a small amount of olive oil or butter. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and crispy. Repeat with remaining tortillas and filling.
5. Serve: Remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve warm, either plain or with a side of salsa, sour cream, or tzatziki sauce.

Variations

• Add Protein: Include cooked, shredded chicken or sautéed shrimp for a heartier meal.
• Cheese Options: Swap mozzarella for Monterey Jack or cheddar for a different flavor profile.
• Vegetarian Boost: Add sautéed mushrooms, roasted red peppers, or caramelized onions to the filling.
• Whole Wheat: Use whole wheat or gluten-free tortillas to cater to dietary preferences.
• Spice It Up: Mix in chopped jalapeños or a sprinkle of chili powder for a kick.

Servings and Timing

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: Makes 4 quesadillas, serving 2–4 people depending on portion size.

Storage/Reheating

• Storage: Place leftover quesadillas in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a skillet over medium heat for a few minutes on each side to restore crispness. Alternatively, use an oven set to 350°F for about 10 minutes. Avoid microwaving, as it can make the tortillas soggy.

FAQs

How do I keep the quesadillas crispy?

Cook them over medium heat to allow the cheese to melt evenly while the tortilla crisps up. Avoid overcrowding the skillet, as steam can make them soggy.

Can I use frozen spinach?

Yes, but be sure to thaw and squeeze out excess water before sautéing to avoid a watery filling.

Is feta cheese necessary?

Feta adds a tangy flavor, but you can replace it with goat cheese or ricotta for a milder taste.

What kind of tortillas should I use?

Flour tortillas work best for quesadillas due to their pliability, but you can use corn tortillas if preferred.

Can I make these in advance?

You can assemble the quesadillas ahead of time and refrigerate them for up to a day before cooking.

What’s the best way to serve these quesadillas?

They’re delicious on their own but pair well with dips like guacamole, tzatziki, or a fresh tomato salsa.

Are these quesadillas freezer-friendly?

Yes! Assemble and freeze them uncooked. When ready to eat, cook them straight from frozen, adding a couple of extra minutes to the cooking time.

Can I make this dairy-free?

Use dairy-free cheese alternatives and skip the feta for a vegan-friendly option.

How can I make the filling creamier?

Add a dollop of cream cheese to the spinach mixture for a richer texture.

What can I serve alongside these quesadillas?

A fresh green salad, tomato soup, or even a side of roasted vegetables make great accompaniments.

Conclusion

Spinach and feta quesadillas are a delicious and convenient way to enjoy a quick meal packed with flavor and nutrition. Whether you’re cooking for your family or whipping up a solo snack, this recipe is sure to satisfy. Try it out and elevate your quesadilla game with this Mediterranean-inspired twist!

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