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Spinach and Feta Quesadillas Recipe

Spinach and Feta Quesadillas Recipe
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★★★★★

4.8 from 5 reviews

Delicious and easy-to-make Spinach and Feta Quesadillas featuring fresh spinach, tangy feta cheese, and optional flavorful add-ins. Perfect for a quick lunch or light dinner, these quesadillas are crispy on the outside and packed with savory goodness inside.

Ingredients

Scale

Main Ingredients

  • 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

Instructions

  1. Prep the Ingredients: Rinse the fresh spinach thoroughly under cold water, then chop it into smaller pieces. Crumble the feta cheese into a bowl to make it easy to sprinkle. If you plan to use optional ingredients like sun-dried tomatoes, black olives, or grilled chicken, prepare them by chopping or dicing as needed.
  2. Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Evenly spread half of the chopped spinach and crumbled feta cheese over one half of the tortilla. If using optional add-ins, distribute them evenly over the same half. Carefully fold the tortilla in half, pressing gently to slightly seal the edges.
  3. Cook the Quesadillas: Heat a non-stick skillet over medium heat and add about a teaspoon of olive oil or butter. Place the folded quesadilla in the skillet and cook for approximately 2-3 minutes on each side, or until both sides are golden brown and the filling is warm and slightly melted.
  4. Slice and Serve: Remove the cooked quesadilla from the skillet and let it cool for a minute. Using a sharp knife or pizza cutter, slice it into wedges. Serve warm alongside your favorite dips or fresh sides for a satisfying meal.

Notes

  • You can customize the quesadillas by adding grilled chicken, sun-dried tomatoes, or olives for extra flavor.
  • Use whole wheat or gluten-free tortillas to fit dietary needs.
  • Cook on medium heat to ensure the tortilla crisps without burning.
  • Serve with salsa, sour cream, or guacamole for enhanced taste.
  • Store leftovers wrapped in foil and refrigerate for up to 2 days; reheat in a skillet for best texture.

Nutrition

Keywords: spinach feta quesadilla, vegetarian quesadilla, easy quesadilla recipe, quick lunch recipe, spinach recipes, feta cheese, healthy snack

Find it online: https://nataliereeve.com/spinach-and-feta-quesadillas-recipe/