I pack tender spinach and tangy feta into toasty tortillas for a quick, breezy meal that nails the Mediterranean vibe in minutes.

Why You’ll Love This Recipe

• I keep the ingredient list short and flexible with easy add-ins.

• I cook each quesadilla in just a few minutes per side—perfect for busy days.

• I go light and fresh, but I can bulk it up with chicken or extra veg.

• I scale it for snacks, lunch, or an easy dinner without extra fuss.

Ingredients

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

• 4 medium tortillas (flour, whole wheat, or gluten-free)

• 2 cups fresh spinach, chopped

• 1 cup feta cheese, crumbled

• 2 tablespoons olive oil or butter, for cooking

• optional add-ins: ¼ cup sun-dried tomatoes (chopped), ¼ cup black olives (sliced), ½ cup cooked grilled chicken (diced)

Directions

1. I rinse and chop the spinach and crumble the feta; if I’m using add-ins, I prep those now.

2. I lay a tortilla flat and spread spinach and feta over one half; I add any extras, then fold to close.

3. I heat a nonstick skillet over medium with a light film of oil or butter and cook the folded tortilla 2–3 minutes per side until crisp and golden.

4. I repeat with the remaining tortillas, then slice into wedges and serve warm with my favorite dips.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Greek Veggie: I tuck in sliced olives, sun-dried tomatoes, and a sprinkle of oregano.

• Extra Melty: I add a handful of mozzarella for stretch without losing the feta tang.

• Protein Boost: I fold in diced grilled chicken or chickpeas.

• Spicy Spinach: I wilt the spinach with a pinch of red pepper flakes and garlic.

• Whole-Grain Crunch: I use whole-wheat tortillas and finish with a drizzle of balsamic glaze.

storage/reheating

• Fridge: I chill leftovers airtight for up to 3 days.

• Freezer: I wrap individually and freeze up to 1 month; I reheat from frozen.

• Reheating: I use a dry skillet, oven, or air fryer so the tortillas crisp back up (I avoid the microwave if I can).

FAQs

Can I use frozen spinach?

I can—thaw it fully and squeeze out as much moisture as possible so the tortillas stay crisp.

What other cheeses work if I’m low on feta?

I like goat cheese for tang or mozzarella/monterey jack for extra melt; I sometimes blend feta with mozzarella.

Will corn tortillas work?

They do, but they’re more delicate. I warm them first so they don’t crack, and I cook gently.

Can I bake or air-fry instead of pan-frying?

I can bake at 200°C/400°F for about 8–10 minutes (flip once), or air-fry at 190°C/375°F for 6–8 minutes, checking early for color.

What dips pair best?

I reach for tzatziki, hummus, or a simple yogurt-lemon sauce; salsa or romesco is great when I want a punchier dip.

Conclusion

I make these spinach and feta quesadillas when I want something crisp, savory, and fast—no fancy steps, just a hot pan and a handful of fresh ingredients that come together in under 20 minutes

Spinach and Feta Quesadillas

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• Author: Evee
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Quick and crispy Mediterranean-inspired quesadillas filled with fresh spinach, tangy feta, and optional savory add-ins, ready in just 20 minutes.

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Ingredients

4 medium tortillas (flour, whole wheat, or gluten-free)

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

2 tbsp olive oil or butter (for cooking)

Optional: 1/4 cup sun-dried tomatoes (chopped)

Optional: 1/4 cup black olives (sliced)

Optional: 1/2 cup cooked grilled chicken (diced)

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Instructions

1. Prep spinach, crumble feta, and prepare any add-ins.
2. Place a tortilla flat, arrange spinach and feta on one half, add extras if using, then fold to close.
3. Heat a nonstick skillet over medium with a thin layer of oil or butter.
4. Cook quesadilla 2–3 minutes per side until golden and crisp.
5. Repeat with remaining tortillas.
6. Slice into wedges and serve warm with your choice of dip.

Notes

For extra melt, add mozzarella alongside feta.

Wilt spinach with garlic and red pepper flakes for a spicier version.

Whole-wheat tortillas add a nutty flavor and more fiber.

Pair with tzatziki, hummus, or yogurt-lemon sauce for dipping.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main, Snack
• Method: Pan-frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 quesadilla
• Calories: 280
• Sugar: 2g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 25mg