I grew up on quick weeknight meals that could be pulled together in the time it takes to set the table — these spinach and feta quesadillas fit that bill perfectly. Warm, tangy feta melts into wilted spinach, hugged by golden, crisp tortillas. They’re fast, kid-friendly, and a great way to use up a bag of spinach. If you like spinach-and-cheese combos, you might also enjoy a heartier pasta cousin like Creamy Gnocchi with Spinach and Feta for nights when you want something more indulgent.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s ready in about 15 minutes, uses pantry-friendly ingredients, and is easy to adapt. The salty tang of feta contrasts beautifully with bright spinach, while the tortilla provides crunchy texture — all without a lot of fuss.
"Simple, fast, and always a hit — the feta makes this feel special even when you’re short on time." — Home cook review
Perfect occasions:
- Weeknight dinners that need to be quick and satisfying
- Lunches or light dinners for one or two
- Kid-friendly meals that sneak in greens
- Appetizers for casual gatherings (slice into small wedges)
The cooking process explained
Before you start: you’ll wilt the spinach in a hot skillet, mix it with crumbled feta and seasoning, then sandwich the filling in tortillas and toast until golden. The whole job happens on the stovetop — no oven required — and each quesadilla takes only a few minutes per side. Expect three main steps: cook spinach, mix with feta, assemble and toast.
This overview helps set expectations so you can prep a bowl and move quickly at the pan.
What you’ll need
- 2 cups fresh spinach (about 2–3 ounces)
- 1 cup feta cheese, crumbled
- 4 flour tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
Substitutions and notes:
- Spinach: baby spinach works great. You can use frozen spinach (see FAQs) — thaw and squeeze out excess water before using.
- Feta: use a block of feta and crumble it yourself for better texture. For a milder flavor, mix half feta with half shredded mozzarella.
- Tortillas: whole wheat, multigrain, or small flour tortillas all work. For a gluten-free option, use corn tortillas but press gently to avoid breaking.
- Olive oil: butter or neutral oil can be used for a richer flavor.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the fresh spinach and sauté, stirring, until wilted — about 1–2 minutes. Remove from heat and let cool slightly.
- Transfer the spinach to a bowl and mix in the crumbled feta. Season with a pinch of salt and a few grinds of black pepper. Taste — feta can be salty, so go easy on salt.
- Wipe the skillet clean or use the same pan over medium-low heat. Place a tortilla in the skillet.
- Spoon the spinach-and-feta mixture onto half of the tortilla, spreading to the edges but leaving a little border.
- Fold the tortilla over the filling and press gently with a spatula. Cook until golden brown and crisp, about 2–3 minutes per side.
- Repeat with the remaining tortillas and filling.
- Slice each quesadilla into wedges and serve warm.
Short, active directions and a quick pan clean in between help prevent burning and ensure even toasting.
Best ways to enjoy it
These quesadillas are versatile:
- Serve with a simple salad (mixed greens, lemon vinaigrette) for a light meal.
- Offer dipping sauces: tzatziki, plain yogurt with lemon and dill, or a mild tomato salsa.
- For heartier fare, pair with roasted potatoes or a bowl of soup.
- Drinks: a crisp white wine (Sauvignon Blanc), light beer, or iced tea complement the salty feta.
For a more substantial meal, add grilled chicken or chickpeas to the filling before assembling.
Storage and reheating tips
- Refrigerator: Store cooled quesadillas in an airtight container for up to 3–4 days. Put a paper towel between slices to absorb moisture.
- Freezer: Wrap individual wedges tightly in plastic wrap and place in a freezer-safe bag. Freeze up to 1 month. Thaw in the refrigerator overnight before reheating.
- Reheating: Re-crisp in a skillet over low-medium heat for 2–3 minutes per side until heated through. An air fryer at 350°F (175°C) for 3–5 minutes works well. Microwave will heat but can make tortillas soggy — use only if short on time.
- Food safety: Refrigerate leftovers within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) if you want to be precise.
Pro chef tips
- Keep heat moderate: too high and the tortilla burns before the filling warms through.
- Drain excess moisture: if your spinach releases a lot of liquid, squeeze it in a clean kitchen towel; wet filling makes soggy quesadillas.
- Press while cooking: gently pressing with a spatula helps seal edges and ensures even contact for a uniform crisp.
- Even distribution: spread filling evenly to avoid thick lumps that won’t heat properly.
- Cheese melt trick: fold in a small amount (1–2 tablespoons) of shredded mozzarella for extra melty stretch without overpowering feta flavor.
Creative twists
- Add protein: shredded rotisserie chicken, smoked salmon, or crumbled cooked tofu.
- Make it Mediterranean: stir in chopped sun-dried tomatoes, kalamata olives, or a sprinkle of oregano.
- Spicy version: add a bit of harissa or red pepper flakes to the filling.
- Make it vegan: use sautéed spinach with a vegan feta or seasoned crumbled tofu and a vegan cheese melt.
- Swap greens: use kale (massage and blanch first) or Swiss chard for a different texture.
- Dessert pairing: finish the meal with a sweet treat like Butterscotch Randy for a nostalgic, comforting dessert.
Common questions
Q: How long does this take from start to finish?
A: About 12–20 minutes total. Sautéing spinach is quick (1–2 minutes), assembly and toasting each quesadilla take roughly 2–3 minutes per side.
Q: Can I use frozen spinach?
A: Yes. Thaw fully, squeeze out all excess moisture in a towel, then proceed. You may need slightly less oil because frozen spinach can be wetter.
Q: Will the feta make the quesadillas too salty?
A: Feta is salty; taste the filling before adding extra salt. Mixing part feta with a milder cheese (mozzarella or Monterey Jack) softens the saltiness.
Q: Can I make these ahead for a party?
A: You can assemble and lightly brown them, then finish toasting right before serving. For large batches, keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven for up to 30 minutes.
Q: How do I stop tortillas from getting soggy?
A: Remove as much liquid as possible from the spinach, use moderate heat, and re-crisp in a skillet or air fryer when reheating.
Q: Are these kid-friendly?
A: Yes. The flavors are mild; omit pepper and consider mixing some shredded mozzarella with feta for a creamier, less tangy profile.
If you want more spinach-and-feta ideas or comfort-food recipes, explore similar dishes and sweets in the site’s recipe collection.
Spinach and Feta Quesadillas
Ingredients
Main Ingredients
- 2 cups fresh spinach (about 2–3 ounces)
- 1 cup feta cheese crumbled
- 4 pieces flour tortillas
- 1 tablespoon olive oil
- to taste Salt
- to taste pepper
Instructions
Cooking
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the fresh spinach and sauté, stirring, until wilted — about 1–2 minutes. Remove from heat and let cool slightly.
- Transfer the spinach to a bowl and mix in the crumbled feta. Season with a pinch of salt and a few grinds of black pepper. Taste — feta can be salty, so go easy on salt.
- Wipe the skillet clean or use the same pan over medium-low heat. Place a tortilla in the skillet.
- Spoon the spinach-and-feta mixture onto half of the tortilla, spreading to the edges but leaving a little border.
- Fold the tortilla over the filling and press gently with a spatula. Cook until golden brown and crisp, about 2–3 minutes per side.
- Repeat with the remaining tortillas and filling.
- Slice each quesadilla into wedges and serve warm.