Spinach Feta Quesadillas (Printer-Friendly Layout)
Crispy tortillas hugging melty feta and spinach, bursting with easy Mediterranean vibes and ready before you know it.
# Ingredients You'll Need:
→ Main
01 -
2 tablespoons olive oil or butter, for cooking
02 -
4 medium tortillas (choose flour, whole wheat, or gluten-free, roughly 20 cm wide)
03 -
1 cup crumbled feta cheese
04 -
2 cups chopped fresh spinach
→ Optional Add-Ins
05 -
120 g grilled chicken breast, chopped
06 -
40 g black olives, sliced up
07 -
60 g sun-dried tomatoes, diced up
# Step-by-Step Instructions:
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.
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.
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.
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:
01 -
If you want yours extra crispy, stick with medium heat so your tortillas brown up evenly and don’t burn.
02 -
To make it vegan, try using your favorite plant-based cheese instead of feta.
03 -
Switch up the flavor by tossing in things like roasted red peppers or a little balsamic glaze.
04 -
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.