Description
These Spinach and Feta Quesadillas deliver Mediterranean-inspired flavors in a crispy, golden package that’s ready in just 20 minutes! The combination of wilted spinach, sweet caramelized onions, tangy feta, and melty mozzarella creates the perfect balance of flavors. Great for quick lunches, impressive appetizers, or light dinners paired with a salad!
Ingredients
Scale
- 4 large flour tortillas
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 2 cups fresh baby spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- ¼ teaspoon crushed red pepper flakes (optional, for a little kick)
- Salt & freshly ground black pepper, to taste
- Nonstick cooking spray or an extra drizzle of oil
Instructions
- Prep your skillet: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Gentle sauté: Add the diced onion and sauté until it’s soft and just starting to turn golden—about 3 minutes. Stir in the garlic and crushed red pepper (if you’re using it) and cook another 30 seconds, until fragrant.
- Wilt the spinach: Toss in the chopped baby spinach and season with a pinch of salt and pepper. Stir until the greens are just wilted—about 1–2 minutes. Remove the veggie mixture to a bowl and give it a quick taste, adjusting seasoning if needed.
- Build the quesadillas: Wipe out the pan, then heat the remaining tablespoon of olive oil (or hit it with cooking spray). Lay one tortilla flat in the skillet, sprinkle half of it with a quarter of the mozzarella, then top with about ⅓ cup of the spinach-onion mix and a generous sprinkle of feta. Finish with another quarter-cup of mozzarella, then fold the tortilla over to form a half-moon.
- Golden and melty: Cook 2–3 minutes on each side, pressing gently with a spatula, until the tortilla is crisp and golden and the cheese is ooey-gooey inside.
- Slice & serve: Transfer to a cutting board and let rest for 1 minute, then slice into wedges. Repeat for the remaining tortillas.
Notes
- For kid-friendly quesadillas, swap red pepper flakes for a dash of paprika if little ones prefer no heat.
- Make it your own by adding sun-dried tomatoes, kalamata olives, or crumbled cooked bacon.
- These quesadillas pair perfectly with tzatziki, Greek yogurt, or classic salsa for dipping.
- For extra crispiness, brush the outside of the tortillas lightly with olive oil before cooking.
- Let the quesadillas rest for a full minute before cutting—this helps the cheese set slightly so it doesn’t all ooze out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Appetizer
- Method: Stovetop
- Cuisine: Fusion, Mediterranean-Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 2g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Spinach and Feta Quesadillas, Mediterranean Quesadillas, Vegetarian Quesadillas, Feta Cheese Quesadillas, Quick Lunch Recipe, 20-Minute Meals