Spinach and Feta Quesadillas

Spinach and feta quesadillas are a fresh twist on a classic, bringing Mediterranean flair to a quick, satisfying meal. These quesadillas combine creamy, salty feta with tender spinach and gooey melted cheese, all wrapped in a crispy tortilla. Whether I’m making lunch, a light dinner, or a quick snack, this recipe delivers flavor and comfort in every bite.

Why You’ll Love This Recipe

I love how simple and flavorful these quesadillas are. They come together in under 30 minutes, use just a few ingredients, and feel both healthy and indulgent. The combination of spinach and feta reminds me of spanakopita, but it’s way easier to prepare. I can make a batch just for myself or scale it up for guests—it’s versatile, filling, and always hits the spot.

ingredients

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

• Whole-wheat or flour tortillas

• Fresh baby spinach

• Olive oil

• Garlic, minced

• Feta cheese, crumbled

• Shredded mozzarella or part-skim mozzarella

• Dried oregano (optional)

• Salt and pepper

directions

1. I start by sautéing the garlic in olive oil until fragrant, then add the spinach and cook until just wilted.

2. I remove it from heat and stir in the crumbled feta, mozzarella, oregano, salt, and pepper.

3. I spread the mixture evenly over one half of each tortilla, then fold them over.

4. I cook the quesadillas in a skillet over medium heat until the tortillas are golden brown and crisp, flipping once.

5. I let them cool slightly, then slice and serve—sometimes with a dip like tzatziki or plain Greek yogurt on the side.

Servings and timing

This recipe makes 2 quesadillas, which can serve 2 as a main or 4 as a snack or appetizer. It takes about 10 minutes to prep and 10 minutes to cook, so I have it ready in just 20 minutes.

Variations

• I add chopped sun-dried tomatoes or olives for extra flavor.

• For a spicier version, I mix in crushed red pepper flakes or a bit of harissa.

• I sometimes swap feta for goat cheese or add extra mozzarella for more creaminess.

• To boost the protein, I include shredded rotisserie chicken or chickpeas.

storage/reheating

I store any leftovers in the fridge for up to 2 days. To reheat, I use a skillet over low heat to crisp them back up, or a toaster oven if I want them extra crispy. Microwaving works too, but the texture gets softer.

FAQs

Can I use frozen spinach?

Yes, I thaw and squeeze out the excess water before using it. It works well in place of fresh spinach.

Is there a vegan option for this recipe?

I use plant-based feta and mozzarella alternatives, and sauté the spinach in oil instead of butter to make it vegan.

What’s the best tortilla for quesadillas?

I like using whole-wheat or regular flour tortillas because they crisp up nicely and fold without tearing.

Can I make these ahead of time?

Yes, I prep and assemble them ahead, then cook when I’m ready to eat. They’re great for quick lunches.

What dipping sauces go well with these?

I usually serve them with tzatziki, hummus, or a dollop of Greek yogurt mixed with lemon juice and herbs.

Conclusion

Spinach and Feta Quesadillas are one of my favorite go-to meals when I want something fast, flavorful, and a little different from the usual. They’re crisp on the outside, creamy on the inside, and totally satisfying. Whether I’m craving Mediterranean flavors or just need a quick meatless option, this recipe never disappoints.

Spinach and Feta Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Makes 2 quesadillas (Serves 2 as main, 4 as snack/appetizer)
• Category: Lunch, Dinner, Snack
• Method: Stovetop
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Spinach and Feta Quesadillas are a fast and flavorful Mediterranean-inspired twist on a classic favorite. Packed with tender spinach, creamy feta, and melty mozzarella in a crispy tortilla, this easy meatless recipe is perfect for lunch, dinner, or a savory snack. Ready in just 20 minutes and full of comforting, cheesy goodness.

---

Ingredients

• 2 whole-wheat or flour tortillas
• 2 cups fresh baby spinach
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/3 cup crumbled feta cheese
• 1/2 cup shredded mozzarella or part-skim mozzarella
• 1/4 teaspoon dried oregano (optional)
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

• Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
• Add spinach and cook until just wilted. Remove from heat.
• Stir in feta, mozzarella, oregano (if using), salt, and pepper.
• Spread the mixture over half of each tortilla and fold over.
• Return to the skillet and cook each quesadilla for 2–3 minutes per side, or until golden brown and crisp.
• Let cool slightly, slice into wedges, and serve with optional dipping sauce like tzatziki or Greek yogurt.

---

Notes

• Add sun-dried tomatoes, olives, or red pepper flakes for extra flavor.
• Use goat cheese instead of feta for a creamier texture.
• Add cooked chicken or chickpeas for more protein.
• Frozen spinach can be used—just thaw and drain it well.
• For vegan version, use plant-based cheeses and olive oil.