Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted and tender, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach and crumbled feta cheese, mixing gently to distribute evenly.
In a small bowl, mix smoked paprika, chipotle powder, and a pinch of salt—this will be your smoky seasoning for the tortilla crust.
Lay one tortilla flat on a clean surface and brush both sides with a little olive oil. Sprinkle or brush the smoky chipotle mixture evenly over one side of the tortilla.
Spread the spinach and feta mixture over half of the seasoned tortilla, then fold it in half to form a half-moon shape, pressing gently to seal.
Heat a clean skillet or griddle over medium-low heat, then place the folded quesadilla in the pan. Cook until the bottom is golden brown and crispy, about 3-4 minutes.
Carefully flip the quesadilla with a spatula and cook the other side until similarly golden and the filling is warmed through, another 3-4 minutes.
Remove the cooked quesadilla from the pan and let it rest for a minute to settle. Cut into wedges with a sharp knife.
Serve hot, with the crispy exterior and melty filling visible, ready to enjoy with your favorite sides or alone for a satisfying snack.
