Spinach and Feta Quesadillas
These quick and easy spinach and feta quesadillas are kid-friendly and perfect for weeknight dinners, bringing a delicious combination of melted feta, wilted spinach, and crispy tortillas.
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.
Notes
Store cooled quesadillas in an airtight container for up to 3–4 days in the refrigerator. For freezing, wrap individual wedges in plastic wrap and store in a freezer-safe bag. Reheat in a skillet over low-medium heat for 2–3 minutes per side.