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Spinach and Feta Quesadillas

These crispy spinach and feta quesadillas are a quick and satisfying meal, combining salty feta and fresh spinach in a golden tortilla, with optional add-ins for extra flavor and texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Main Course, Snack
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium tortillas (flour, whole wheat, or gluten-free)
  • 2 cups fresh spinach, chopped Ensure chopped into small pieces for even cooking.
  • 1 cup feta cheese, crumbled Gives a creamy, salty flavor.
  • 2 tablespoons olive oil or butter Used for cooking.
Optional Add-ins
  • ¼ cup sun-dried tomatoes, chopped Adds a sweet, tangy flavor.
  • ¼ cup black olives, sliced Provides a briny bite.
  • ½ cup cooked grilled chicken, diced Makes the dish more filling.

Method
 

Preparation
  1. Rinse the spinach and chop it well.
  2. Crumble the feta into a bowl.
  3. Chop, slice, or dice any optional add-ins (sun-dried tomatoes, olives, grilled chicken).
Cooking Quesadilla
  1. Lay one tortilla flat on a clean surface.
  2. Spread chopped spinach and crumbled feta over one half of the tortilla.
  3. Add any optional toppings evenly.
  4. Fold the tortilla in half over the filling and gently press to seal.
  5. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
  6. Place the folded tortilla in the skillet and cook for 2 to 3 minutes per side until golden brown and crisp.
  7. Remove and repeat with remaining tortillas, adding more oil or butter as necessary.
Serving
  1. Transfer cooked quesadillas to a cutting board and slice into wedges.
  2. Serve immediately with salsa, sour cream, or guacamole.

Notes

Best served fresh but can be stored in the fridge; reheating in a skillet keeps the tortillas crispy.