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Vibrant Spinach Feta Quesadillas

Category: Satisfying Main Dishes for Every Occasion

Turn a few everyday items into crispy golden quesadillas super quick. You’ll get creamy feta and fresh greens all melted in toasty tortillas. Add-ins like grilled chicken, olives, or sun-dried tomatoes switch things up. Slice after pan-frying and grab a speedy bite. They taste even better with something to dip—try hummus, tzatziki, or whatever you love. For extra crunch, medium heat and a little oil or butter do the trick. Roasted peppers or a drizzle of balsamic give big flavor. Pop leftovers in the fridge and warm up later for a fun snack anytime.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Wed, 28 May 2025 13:28:02 GMT
Sandwich packed with tomatoes and spinach, sitting on a dish. Bookmark
Sandwich packed with tomatoes and spinach, sitting on a dish. | recipesbyelisa.com

Whenever I'm craving something cheesy and full of flavor but only have a few minutes, I whip up these crunchy, golden quesadillas packed with feta and spinach. They remind me of the Mediterranean—tangy, colorful, and a great way to sneak in some greens. Whether it's a quick bite, a light dinner, or just a handy snack, they've become a must at my place.

Adding sun dried tomatoes totally takes me back to those sunny Mediterranean days. Now I always make a batch when I'm hosting book club and want something shareable and delicious.

Tasty Ingredients

  • Feta cheese: Get about one cup, crumbled up—it’s creamy and salty, bringing all that Greek goodness and balancing the spinach perfectly.
  • Olive oil or butter (for your pan): Choose a fresh one—it’s what gives the quesadillas that crisp, golden bite.
  • Medium tortillas: Go with your favorite type—flour, whole wheat, or gluten-free. Fresh and bendy is best so they fold without tearing.
  • Fresh spinach: Two cups roughly chopped. Look for dark, bright leaves for the best flavor and color.
  • Optional add ons: Layer in some tangy sun dried tomatoes, salty black olives, or grilled chicken if you want more protein and heartiness.

Simple How-To Guide

Cut and Mix:
Chop your spinach after giving it a good rinse and dry so it won’t get mushy. Crumble up the feta and have any extras like olives sliced and ready in a bowl.
Put Together:
Lay your tortilla out and load up one half with spinach and feta. Top with extras now if you’re adding them. Fold over and give it a gentle press so the filling tucks in.
Cook Up:
Heat a skillet with butter or oil over medium. Pop in the filled tortilla. Let one side brown for a few minutes, then flip with a spatula to get the other side golden. Don’t let it burn—turn down the heat if needed.
Cut and Enjoy:
Let it rest on a cutting board for a minute to set the cheese, then cut into wedges. Dunk in whatever you like—tzatziki, marinara, or hummus all work great.
A sandwich and salad arranged on a plate. Bookmark
A sandwich and salad arranged on a plate. | recipesbyelisa.com

The zest from feta gives every bite a punch, and it brings back memories of laughter-filled family meals. Nothing beats watching my kids dip these hot slices into hummus and having everyone at the table smile.

How to Store

Keep any leftovers chilled in an airtight container—good for up to three days. Skip the microwave for rewarming. Toss wedges back in a skillet or your air fryer so they crisp up again and get evenly hot.

Swap Your Ingredients

Need it dairy-free? Use any plant-based cheese you like, or swap in goat cheese for a different twist. Whole wheat and gluten-free tortillas both work just as well. For more flavor, add mushrooms cooked with a sprinkle of salt or roasted red peppers.

Sandwich on a plate with sliced tomatoes. Bookmark
Sandwich on a plate with sliced tomatoes. | recipesbyelisa.com

Serving Ideas

Serve these up with tabbouleh or next to soup for a light meal. For parties, slice into thin strips for a fun appetizer. A little balsamic glaze on top makes them extra delicious.

Background and Traditions

Spinach and feta make a classic team in both Middle Eastern and Mediterranean dishes—think spanakopita and other savory pies. Making quesadillas this way is a quick update that lets you enjoy those traditional, wholesome flavors any time you want.

Frequently Asked Questions About Recipes

→ Could I pick another cheese if I don’t want feta?

Definitely. Swap feta for mozzarella, goat cheese, or any plant-based kind. Each one gives a different twist.

→ Which tortillas should I go for?

Use flour, whole wheat, or even gluten-free tortillas. Just pick what suits your taste and needs.

→ How do I get that super-crispy bite?

Put the quesadilla on medium heat with a touch of butter or oil. Press down lightly with a spatula to make it nice and crunchy.

→ What’s good to dip these in?

Hummus, tzatziki, or even salsa are all tasty with these. Greek yogurt or marinara sauce are awesome, too.

→ Can I put them together before I need them?

Yep. Just assemble and stash in a tight container. Fry or air fry to warm up—keeps the texture right.

→ How do I make this totally vegan?

Go for vegan cheese instead of feta, and cook using olive oil. It’ll still taste great and stay plant-based.

Spinach Feta Quesadillas

Crispy tortillas hugging melty feta and spinach, bursting with easy Mediterranean vibes and ready before you know it.

Prep Time
7 minutes
Cooking Time
8 minutes
Total Time Required
15 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: Mediterranean

Servings Count: 2 Number of Servings (2 big quesadillas (feeds 2))

Dietary Preferences: Suitable for Vegetarians

Ingredients You'll Need

→ Main

Ingredient 01 2 tablespoons olive oil or butter, for cooking
Ingredient 02 4 medium tortillas (choose flour, whole wheat, or gluten-free, roughly 20 cm wide)
Ingredient 03 1 cup crumbled feta cheese
Ingredient 04 2 cups chopped fresh spinach

→ Optional Add-Ins

Ingredient 05 120 g grilled chicken breast, chopped
Ingredient 06 40 g black olives, sliced up
Ingredient 07 60 g sun-dried tomatoes, diced up

Step-by-Step Instructions

Step 01

After you’re done cooking, move the quesadilla onto a plate. Let it chill for about a minute. Cut it into pieces and eat right away. Goes great with dips like hummus, tzatziki, or even marinara.

Step 02

Warm up a non-stick pan to medium with a bit of olive oil or butter. Put your folded quesadilla in. Cook the first side for a couple of minutes until you see a nice, crispy golden color. Flip it, then let the other side brown and heat through for another couple of minutes.

Step 03

Grab a tortilla and lay it out on a clean surface. Pile the spinach and feta on one half. Toss on any extras you want like chicken, olives, or sun-dried tomatoes. Fold the tortilla so everything’s covered. Press it down a little to keep the good stuff inside.

Step 04

Give your spinach a rinse and chop it up. Crumble your feta into a separate bowl. If adding extras like grilled chicken or olives, chop them as well.

Extra Tips and Tricks

  1. If you want yours extra crispy, stick with medium heat so your tortillas brown up evenly and don’t burn.
  2. To make it vegan, try using your favorite plant-based cheese instead of feta.
  3. Switch up the flavor by tossing in things like roasted red peppers or a little balsamic glaze.
  4. Just pop any leftovers in the fridge in a sealed container—they'll stay good for three days. For the best crunch, warm them back up in a pan or air fryer.

Must-Have Equipment

  • Non-stick frying pan
  • Sharp knife
  • Cutting board
  • Spatula

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Has dairy (feta cheese)
  • Has gluten (if you use regular wheat tortillas)

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 390
  • Fat Amount: 22 grams
  • Carbohydrate Amount: 34 grams
  • Protein Amount: 13 grams