Spinach and Feta Quesadillas

Spinach and Feta Quesadillas are a savory, golden-crisp take on the classic quesadilla. I love how the creamy tang of feta meets the earthy brightness of fresh spinach, all tucked inside perfectly toasted flour tortillas. This meat-free meal is fast, simple, and satisfying—making it an ideal option for a quick lunch, light dinner, or a comforting snack. Whether I’m in the mood for something wholesome or just craving melted cheese, this recipe always hits the spot.

Why You’ll Love This Recipe

Here’s why I keep coming back to this one:

• Irresistible combo of spinach and feta—rich, tangy, and fresh.

• Crispy tortillas with melty, gooey cheese inside.

• Takes just 20 minutes from start to finish.

• It’s vegetarian and packed with nutrition.

• I can switch up the fillings with different veggies or spices.

• Great for meal prep—I make a few and store them for the week.

• Kids and adults both love them.

• Budget-friendly with everyday ingredients.

• Perfect balance of textures: crunchy outside, creamy inside.

• Satisfying enough for any meal of the day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Quesadillas:
4 large flour tortillas
2 cups fresh spinach, washed and chopped
1 cup feta cheese, crumbled
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese
1 small onion, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground cumin (optional)
Salt and pepper to taste

Optional Garnish:
Fresh cilantro, chopped
Sour cream or Greek yogurt
Salsa or hot sauce

Directions

1. Prepare the filling:
I start by heating olive oil in a skillet over medium heat. Then I sauté the onions until soft and golden, about 5 minutes, followed by the garlic for another minute. I stir in the chopped spinach and let it wilt, seasoning everything with salt, pepper, and a pinch of cumin if I’m using it.

2. Mix the cheeses:
In a bowl, I mix the crumbled feta and shredded mozzarella to get that perfect melty and tangy combo.

3. Assemble the quesadillas:
I heat a large skillet over medium heat and lightly grease it. One tortilla goes down first, then I layer half the cheese mix, half the spinach mixture, and top with another tortilla.

4. Cook and flip:
Each side takes about 2–3 minutes until golden brown and crispy. I carefully flip using a spatula and let the cheese melt completely. I repeat this with the remaining tortillas and filling.

5. Serve:
I slice each quesadilla into wedges and serve them hot, garnished with cilantro, salsa, sour cream, or whatever I’m craving that day.

Servings and timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

• Calories per serving: Approx. 350–400

• Key nutrients per serving:

  • Protein: 15g

  • Carbohydrates: 30g

  • Fat: 20g

Variations

• Add Chicken: I sometimes add grilled chicken breast for extra protein.

• Spicy Kick: Diced jalapeños or red pepper flakes give it some heat.

• Sun-Dried Tomatoes: I love adding these for a sweet, tangy burst.

• Ricotta Swap: For a milder version, I use ricotta instead of feta.

• Vegan-Friendly: I switch in dairy-free cheeses for a plant-based version.

Storage/Reheating

Storage:
I store leftover quesadillas in an airtight container in the fridge for up to 3 days.

Freezing:
Cooked quesadillas can be frozen for up to 2 months. I wrap them in foil or plastic wrap and store them in a freezer bag.

Reheating:
For the best results, I reheat them in a skillet over medium heat until they’re hot and crispy again. A toaster oven or air fryer also works great.

FAQs

Can I use frozen spinach?

Yes, I often use frozen spinach when I’m out of fresh. I just thaw it and squeeze out the excess water before adding it to the pan.

How long do these quesadillas last in the fridge?

They stay fresh for up to 3 days when stored in a sealed container. I just reheat them in a pan to bring back that crispy texture.

Can I freeze them?

Absolutely. I freeze cooked quesadillas in single layers with parchment paper between them. They reheat well in a pan or toaster oven.

What’s the best cheese substitute?

Besides feta, I like using goat cheese for a creamier version or even cheddar or Monterey Jack for a different flavor profile.

Can I add meat?

Definitely. Grilled chicken, shredded beef, or even crumbled sausage works really well with the spinach and cheese combo.

Conclusion

Spinach and Feta Quesadillas are one of those recipes I return to again and again because they’re easy, adaptable, and delicious. I love the balance of the creamy, salty cheese with the fresh, garlicky spinach, all wrapped in crispy tortillas. It’s a simple dish, but every bite feels comforting and full of flavor.

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