Description
These Spinach Feta Quesadillas are a delicious and easy-to-make appetizer or light meal, combining sautéed fresh spinach with creamy feta and melted mozzarella cheese inside crispy flour tortillas. Perfect for a quick lunch, snack, or party finger food, served with your choice of sour cream, salsa, or tzatziki sauce.
Ingredients
Scale
Main Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano (optional, for extra flavor)
Cooking Ingredients
- 1 tablespoon butter (for cooking, optional)
Serving Suggestions
- Sour cream, salsa, or tzatziki sauce (for serving, optional)
Instructions
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt, pepper, garlic powder, onion powder, and dried oregano (if using). Remove from heat and set aside.
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Sprinkle a portion of shredded mozzarella cheese over half of the tortilla, followed by a spoonful of the cooked spinach mixture. Top with crumbled feta cheese, then sprinkle with a little more mozzarella. Fold the tortilla in half, covering the filling completely.
- Cook the Quesadillas: Heat a non-stick skillet or griddle over medium heat. If desired, melt a small amount of butter in the pan for extra flavor and crispiness.
- Cook Each Side: Place the assembled quesadilla in the pan and cook for 2-3 minutes on each side, pressing gently with a spatula to ensure the cheese melts thoroughly and the tortilla becomes golden brown and crispy.
- Repeat: Repeat the assembly and cooking steps for the remaining quesadillas.
- Serve: Once cooked, remove the quesadillas from the pan and let them cool slightly before slicing into wedges. Serve warm with sour cream, salsa, or tzatziki sauce for dipping.
Notes
- For a crispier quesadilla, use butter in the skillet during cooking.
- You can substitute spinach with kale or other leafy greens if preferred.
- Adding dried oregano is optional but enhances the flavor profile.
- Use flour tortillas for best results; corn tortillas can be used but may be less pliable for folding.
- Serve immediately after cooking for the best texture and flavor.
