Ingredients
4 large flour tortillas
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup shredded mozzarella cheese
1 small onion, thinly sliced
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp ground cumin (optional)
Salt and pepper to taste
Optional Garnish: fresh cilantro, sour cream or Greek yogurt, salsa or hot sauce
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions for 5 minutes until soft and golden. Add garlic and cook for 1 minute.
- Add chopped spinach and cook until wilted. Season with salt, pepper, and cumin if using. Set aside.
- In a bowl, mix crumbled feta and shredded mozzarella.
- Heat a large skillet or griddle over medium heat and lightly grease it. Place one tortilla in the pan.
- Layer with half the cheese mixture, then half the spinach mixture, and top with another tortilla.
- Cook 2–3 minutes per side until golden and crisp. Repeat with remaining ingredients.
- Slice into wedges and serve warm with optional garnishes.
Notes
- Use frozen spinach if needed—just thaw and squeeze out excess water first.
- Add grilled chicken, sun-dried tomatoes, or jalapeños for variation.
- Use vegan cheese alternatives for a dairy-free version.
- Reheat in a skillet or toaster oven to maintain crispiness.
- Freeze cooked quesadillas between parchment sheets for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 370
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
