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Spinach and Feta Quesadillas

This dish features tortillas filled with sautéed spinach and crumbled feta cheese, then toasted until golden and crispy. The final quesadillas have a soft, cheesy interior contrasted by a crunchy exterior, with vibrant greens and salty feta adding flavor and texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces whole wheat or flour tortillas
  • 4 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil for sautéing
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Skillet or frying pan
  • Spatula
  • Knife
  • Cutting board
  • Bowl

Method
 

  1. Warm the olive oil in a skillet over medium heat and add the chopped spinach. Sauté until wilted, about 2-3 minutes, and season with salt and pepper. Transfer the spinach to a bowl and let it cool slightly.
  2. Lay one tortilla flat on your work surface and evenly spread a portion of the sautéed spinach over half of it.
  3. Sprinkle crumbled feta cheese generously over the spinach layer.
  4. Fold the tortilla in half to cover the filling, creating a half-moon shape.
  5. Heat a clean skillet over medium heat. Carefully transfer the folded quesadilla onto the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy, pressing down gently with a spatula to ensure even contact.
  6. Remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges.
  7. Serve the hot quesadillas alongside salsa or sour cream if desired, and enjoy the crispy, cheesy, and green-filled bites.

Notes

You can customize this recipe by adding other greens or herbs. For extra flavor, sprinkle a little lemon juice over the filling before folding.