Description
Crisp on the outside and creamy inside, these Spinach and Feta Quesadillas bring a Mediterranean twist to a classic dish. Packed with iron-rich spinach, tangy feta cheese, and gooey mozzarella, they’re a perfect 20-minute option for lunch, dinner, or a quick snack.
Ingredients
Scale
- 4 flour tortillas
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prep the Spinach:
- Heat a skillet over medium heat. Add 1 tbsp olive oil and sauté minced garlic until fragrant, about 30 seconds.
- Add fresh spinach and cook until wilted. Sprinkle with red pepper flakes, if desired. Remove from skillet and set aside.
- Prepare the Filling:
- Combine cooked spinach, crumbled feta, and shredded mozzarella in a bowl. Stir until evenly mixed.
- Assemble the Quesadillas:
- Spread the spinach and cheese mixture over half of each tortilla. Fold in half and press gently to seal.
- Cook the Quesadillas:
- Wipe out the skillet and heat 1 tbsp olive oil or butter over medium heat.
- Cook each quesadilla for 2–3 minutes per side until golden and crispy.
- Serve:
- Slice into wedges and serve warm with salsa, sour cream, or tzatziki sauce.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet or oven for the best texture. Avoid microwaving to prevent sogginess.
- Substitutions: Use goat cheese, ricotta, or dairy-free alternatives in place of feta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snack
- Method: Skillet
- Cuisine: Mediterranean
Keywords: Spinach and feta quesadillas, Mediterranean quesadilla recipe, quick vegetarian meals, easy skillet recipes, 20-minute quesadilla recipe