Spinach and Feta Quesadillas with Crispy Tortillas

A quick and satisfying vegetarian meal combining fresh spinach, tart feta cheese, and melted cheddar encased in golden, crisp tortillas—perfect for lunch or a light dinner.

Why You’ll Love This Recipe

• It blends luscious, melty cheese with the wholesome flavour of spinach—so you get both comfort and veggies in one.
• The tartness of the feta elevates the quesadilla beyond just “cheese-folded tortilla” into something a little more refined.
• It’s fast: you’ll have it ready in about 15–20 minutes, making it ideal for busy evenings.
• With simple, everyday ingredients, it’s easy to pull together and customise however you like.
• The crispy outside paired with a rich, gooey inside gives excellent texture contrast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large flour tortillas (about 8–10 inch / 20–25 cm)
• 2 cups (about 60 g) fresh baby spinach
• 1 tablespoon olive oil
• 1 clove garlic, finely minced
• 1 cup (about 115 g) shredded cheddar cheese
• ¾ cup (about 90 g) crumbled feta cheese
• ¼ teaspoon ground black pepper
• Optional: pinch of red pepper flakes for a bit of heat
• Optional: fresh herbs such as chopped parsley or dill (about 1 tablespoon)

Directions

1. Heat the olive oil in a medium non-stick skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Add the spinach to the skillet and cook, stirring, until it’s wilted—about 2-3 minutes. Season with the black pepper (and red pepper flakes if using). Remove from heat.
3. Transfer the wilted spinach mixture to a fine-mesh strainer or place on paper towels. Press lightly to remove excess moisture. Excess liquid will make the tortillas soggy.
4. Pre-heat the same skillet (or a clean one) over medium-low heat.
5. Place one tortilla flat in the skillet. On half of the tortilla sprinkle about ¼ cup (≈ 28 g) of the shredded cheddar, then evenly distribute ⅓ of the spinach mixture, sprinkle about ⅓ of the crumbled feta, and then another ¼ cup cheddar on top.
6. Fold the empty half of the tortilla over the filled half to form a half-moon shape.
7. Cook for about 2-3 minutes on the first side, pressing gently with a spatula, until the tortilla is golden brown and crisp. Carefully flip and cook for another 2–3 minutes on the other side until the cheese is fully melted and the tortilla is crisp.
8. Remove from the skillet and let rest for 1 minute, then cut into 3-4 wedges. Repeat steps 5-8 for the remaining tortillas and fillings.
9. Serve immediately while hot and crunchy.

Servings and timing

Servings: 2 people (makes 2 large quesadillas, cut into 3–4 wedges each)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

(If you need to serve more, you can easily double or triple the ingredients.)

Variations

• Swap the cheddar for mozzarella if you prefer a milder, stringy melt, or use Monterey Jack for a slightly sharper flavour.
• Add sautéed mushrooms, diced red onion, or roasted red peppers for extra texture and flavour.
• For a spicy twist, add thinly sliced jalapeños or a dash of chipotle powder to the spinach as it wilts.
• Try a whole-wheat or spinach tortilla for a healthier base.
• For a gluten-free version, use gluten-free tortillas.
• Turn it into a breakfast version by scrambling two eggs and adding them into the filling before cooking.
• Serve with a side of Greek-yogurt-based dip seasoned with lemon juice, garlic powder, and chopped fresh herbs.

Storage/Reheating

• To store: Once cooled, wrap the quesadillas individually in foil or place in an airtight container and refrigerate for up to 2 days.
• To reheat: Pre-heat a skillet over medium heat, then reheat the quesadilla for 2-3 minutes on each side until heated through and crisp. Alternatively, you can reheat in a pre-heated oven at 180 °C (350 °F) for about 5–7 minutes.
• For freezer storage: Wrap each cooked quesadilla tightly in foil, then plastic wrap, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and then crisp in a skillet or oven.
• Avoid microwaving if you want to keep the tortilla crisp—microwaves tend to make the shell soggy.

FAQs

What kind of spinach should I use?

You can use fresh baby spinach leaves for a tender texture and vibrant flavour. If you only have regular spinach or frozen spinach, those will work too—just cook the regular spinach until wilted and thoroughly drain frozen spinach to remove excess moisture.

Can I use a different cheese instead of feta?

Yes. While feta gives a nice tangy contrast, you could substitute goat cheese, ricotta salata, or even omit it altogether and use extra shredded cheddar or mozzarella.

How do I prevent the quesadilla from becoming soggy?

Make sure to remove excess moisture from the cooked spinach by straining it or pressing it in a towel. Use a moderate heat so the tortilla crisp-up without overcooking the filling too fast.

What tortilla size works best?

Large flour tortillas (8–10 inch diameter) work well for two servings. If you prefer smaller portions, you can use smaller tortillas and adjust filling accordingly.

Can I make this vegetarian or vegan?

This recipe is vegetarian as written (contains dairy). For a vegan version, use a vegan tortilla, substitute the feta with a vegan feta alternative, and use a plant-based melty cheese substitute instead of cheddar.

How spicy is this recipe?

As written, it’s mild—no added heat. If you like spice, add red pepper flakes, chopped jalapeños, or a drizzle of hot sauce when serving.

What dips pair well with these quesadillas?

Great options include Greek yogurt mixed with lemon juice and garlic, tzatziki, hummus, salsa verde, or a simple tomato-cucumber salad on the side.

Can I add meat to this recipe?

Yes—you can add thinly sliced grilled chicken breast, cooked ground turkey, or slices of smoked turkey for extra protein. Just ensure the meat is pre-cooked and heated through when assembling.

Is this suitable for a light lunch?

Absolutely—the warm crisp tortilla, filling of spinach and cheeses, and the quick cooking time make it ideal for a satisfying but not overly heavy meal.

Can I prepare the filling ahead of time?

Yes—the spinach can be cooked and drained in advance, then refrigerated in a sealed container. When ready to assemble, reheat briefly or proceed cold into the tortilla (it will warm up during cooking). This saves a couple of minutes during final prep.

Conclusion

Whether you’re looking for a quick weeknight dinner, a delicious lunch, or a fun snack, these Spinach and Feta Quesadillas bring together simple, fresh ingredients into a meal that hits all the right notes—crispy, cheesy, tangy, and satisfying. With just a handful of pantry staples and fresh spinach, you can have something warm and comforting on the table in about 15 minutes. Try the variations to make it your own, and don’t forget to keep it crisp when reheating. Enjoy!

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