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Crispy Spinach and Feta Quesadillas You'll Love to Make

Delicious and quick vegetarian spinach and feta quesadillas that can be customized to your cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadilla
  • 2 cups Fresh Spinach Rinsed and chopped
  • 1 cup Feta Cheese Crumble into small pieces
  • 4 pieces Tortillas Use gluten-free if needed
  • 1 tablespoon Olive Oil or Butter For greasing the skillet
Optional Add-Ins
  • 1/2 cup Sun-Dried Tomatoes Prep ahead for effortless assembly
  • 1 cup Grilled Chicken Chopped into small pieces

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Begin by rinsing and thoroughly drying about 2 cups of fresh spinach. Chop it finely and place it in a mixing bowl. Crumble 1 cup of feta cheese into the bowl with the spinach.
  2. Lay one tortilla flat. On one half of the tortilla, spread an even layer of the spinach and feta mixture. Sprinkle on any optional ingredients and fold the tortilla in half.
  3. Place a non-stick skillet over medium heat and warm for 1-2 minutes. Add olive oil or butter to coat the skillet.
  4. Carefully place the folded quesadilla into the hot skillet. Cook for 2-3 minutes on one side, then flip and cook the other side for another 2-3 minutes.
  5. Once both sides are crispy, transfer the quesadilla to a cutting board. Allow it to cool slightly before slicing into wedges.

Notes

Store leftover quesadillas in an airtight container for up to 2 days. For uncooked quesadillas, wrap tightly in parchment paper and freeze for up to 3 months.