Spinach and Feta Quesadillas (Quick & Healthy)

Why You’ll Love This Recipe

I love how these quesadillas come together so fast with simple, wholesome ingredients. The salty feta and tender spinach create a perfect flavor pairing, and the crispy golden tortillas add just the right crunch. It’s vegetarian, full of nutrients, and easy to customize with what I have on hand. Whether I’m making one for myself or a quick batch for family, it’s a go-to I keep coming back to.

Ingredients

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

• Fresh spinach (or frozen, thawed, and drained)

• Feta cheese, crumbled

• Shredded mozzarella or cheddar (optional, for extra meltiness)

• Garlic, minced (optional)

• Olive oil or butter

• Flour tortillas (medium or large)

• Salt and pepper to taste

• Optional: red pepper flakes, fresh herbs like dill or parsley

Directions

1. I start by heating a little olive oil in a skillet and sautéing the garlic until fragrant (if using).

2. Then I add the spinach and cook just until wilted. If I’m using frozen spinach, I make sure it’s well-drained and just warm it through.

3. I remove the spinach from the heat and stir in the crumbled feta, adding salt, pepper, or herbs as desired.

4. I lay out a tortilla, spread the filling on one half, and sprinkle with mozzarella or cheddar if I want more gooeyness.

5. I fold it over and cook in a hot skillet (with a bit of oil or butter) until golden brown and crispy on both sides.

6. Once done, I let it cool slightly before cutting into wedges and serving.

Servings and timing

This recipe makes 2–4 quesadillas, depending on tortilla size and how much filling I use. It takes about 15–20 minutes from start to finish, making it perfect when I need something quick and healthy.

Variations

I like to change things up by adding extras like sautéed mushrooms, sun-dried tomatoes, or olives for a Mediterranean twist. If I’m craving protein, I’ll add shredded chicken or scrambled eggs. Using a whole wheat or gluten-free tortilla also works well depending on dietary needs.

Storage/Reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet or toaster oven to bring back the crispiness. The microwave works in a pinch, but the texture isn’t quite the same.

FAQs

Can I use frozen spinach for this recipe?

Yes, I often use frozen spinach. I just make sure to thaw and squeeze out all the excess water before mixing it with the cheese.

What’s the best type of feta to use?

I prefer block feta that I crumble myself—it’s creamier and more flavorful than the pre-crumbled kind.

Can I make these quesadillas ahead of time?

Yes, I sometimes prep the filling ahead and store it in the fridge. I assemble and cook the quesadillas fresh for the best texture.

What can I serve with spinach and feta quesadillas?

I usually pair them with a simple salad, a bowl of soup, or some Greek yogurt with herbs as a dipping sauce.

Are these good for kids?

Absolutely. I’ve found kids love the cheesy filling, especially when I add a bit of mozzarella to balance the feta’s tanginess.

Conclusion

These spinach and feta quesadillas are one of my favorite quick meals—healthy, flavorful, and super satisfying. Whether I’m cooking for myself or sharing with family, they never disappoint. It’s a fast fix that feels special every time.