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Spinach and Feta Quesadillas

Delicious Spinach and Feta Quesadillas with crispy edges and gooey interior, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh spinach leaves, roughly chopped Avoid sogginess by ensuring spinach is well-drained if using frozen spinach.
  • 1 cup feta cheese, crumbled
  • 1 cup shredded cheese (such as mozzarella or cheddar) For added melty goodness.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • optional diced tomatoes, minced garlic, or seasonings of your choice Can add extra flavor.
For assembling
  • 4 large flour or corn tortillas

Method
 

Preparation
  1. In a mixing bowl, combine the chopped spinach and crumbled feta cheese. Add salt and pepper to taste. If you want a kick, mix in some minced garlic or chopped tomatoes.
Cooking
  1. Place a skillet over medium heat and drizzle with olive oil.
  2. Lay one tortilla flat on a plate. Spread about half of the spinach and feta filling over one half. Top it with shredded cheese for extra flavor. Fold the tortilla in half to cover the filling.
  3. Carefully place the folded quesadilla in the hot skillet. Cook for 3-4 minutes on one side until golden brown and crispy. Flip and cook the other side for an additional 3-4 minutes or until the cheese is melted.
  4. Remove the quesadilla from the skillet, let it cool slightly, then cut it into wedges. Serve with your choice of dips or toppings!

Notes

Store leftover quesadillas in the refrigerator for up to 2-3 days in an airtight container. For reheating, use low heat in a skillet or toaster oven to maintain crispiness.