Why You’ll Love This Recipe

Spinach and Feta Quesadillas are a fast, flavorful, and nutritious meal option. Packed with tender spinach, tangy feta cheese, and melty mozzarella tucked between crispy tortillas, these quesadillas are perfect for a quick lunch, light dinner, or a satisfying snack. They come together in minutes and offer a healthy twist on a classic favorite.

ingredients

Spinach and Feta Quesadillas (Quick & Healthy)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour tortillasspinach (fresh or frozen and thawed)feta cheeseshredded mozzarella cheeseolive oilgarlic (minced)saltblack pepperred pepper flakes (optional)

directions

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.

Add spinach and cook until wilted (or heated through if using thawed frozen spinach). Season with salt, pepper, and optional red pepper flakes.

Remove from heat and let the mixture cool slightly. Stir in crumbled feta and mozzarella cheese.

Place a tortilla on a flat surface and spread a portion of the filling over half of it. Fold the tortilla in half to close.

Heat a clean skillet or griddle over medium heat. Cook the quesadilla for 2-3 minutes on each side or until golden and crispy.

Repeat with remaining tortillas and filling.

Let quesadillas rest briefly before slicing into wedges.

Servings and timing

This recipe yields 4 quesadillas.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Add sun-dried tomatoes or olives for a Mediterranean flair.

Use whole wheat tortillas for added fiber.

Swap mozzarella for shredded cheddar or Monterey Jack for a different cheese profile.

Add chopped cooked chicken or beans for extra protein.

Use kale or Swiss chard instead of spinach for a different green.

storage/reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat for best texture, or microwave for 30-60 seconds for convenience.Freeze individually wrapped quesadillas for up to 2 months and reheat directly from frozen.

FAQs

Can I use frozen spinach?

Yes, just be sure to thaw and squeeze out excess moisture before using.

Is this recipe kid-friendly?

Absolutely, just omit the red pepper flakes for a milder taste.

Can I make these ahead of time?

Yes, assemble and refrigerate uncooked quesadillas, then cook fresh when ready to eat.

What kind of feta should I use?

Use block feta for the best flavor and texture; crumble it just before mixing.

Can I cook these in the oven?

Yes, bake at 375°F (190°C) for about 10-12 minutes, flipping halfway through.

Can I make these dairy-free?

Use dairy-free feta and mozzarella alternatives available in most grocery stores.

Do I need to grease the pan?

A light brushing of oil or cooking spray is enough for a crispy finish.

Are they good for meal prep?

Yes, they reheat well and are great for make-ahead lunches.

Can I add herbs?

Fresh dill or parsley complement the spinach and feta beautifully.

What dips go well with this?

Serve with Greek yogurt, tzatziki, or hummus for extra flavor.

Conclusion

Spinach and Feta Quesadillas are a quick, healthy, and delicious option for any meal of the day. With minimal prep and maximum flavor, they’re perfect for busy weeknights or easy meal prep. Whip up a batch and enjoy the satisfying combination of crisp tortillas and savory, cheesy filling.