The first time I made spinach and feta quesadillas, it was a fridge clean-out—spinach, feta, and tortillas. I threw them together, and it turned out delicious. Now they’re a regular in my kitchen: quick, cheesy, and super satisfying.
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Why You’ll Love This Spinach and Feta Quesadilla Recipe
Spinach and feta quesadillas are crispy on the outside, creamy and herby on the inside. They remind me of spanakopita, that flaky Greek pie I grew up loving—but these come together in one pan and half the time.
The mix of salty feta and tender spinach hits that perfect comfort food zone, and I love how they work for lunch, dinner, or even a snack. If you’re into cheesy comfort meals with Mediterranean flair, you’re going to want these on repeat. They’re just as crave-worthy as my favorite creamy chicken and spinach dishes, but vegetarian and quicker to prep.
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Spinach and Feta Quesadillas (Crispy, Savory & Greek-Inspired!)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Greek-Inspired
- Diet: Vegetarian
Description
These spinach and feta quesadillas are crispy, cheesy, and full of herby flavor. Inspired by Greek spanakopita, they’re ready in minutes and perfect for lunch or dinner.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, chopped
4 cups spinach, chopped
1 tbsp dill, chopped
1 tbsp parsley, chopped
1 green onion, sliced
Salt and pepper to taste
½ cup crumbled feta
½ cup shredded mozzarella
2 large flour tortillas
Instructions
1. Heat olive oil in a pan over medium heat.
2. Sauté diced onion for 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add spinach and cook until wilted.
5. Mix in dill, parsley, and green onion.
6. Season with salt and pepper. Let cool slightly.
7. Stir in feta and mozzarella.
8. Divide mixture over half of each tortilla.
9. Fold tortillas over the filling.
10. Cook in a dry pan over medium heat until golden and cheese melts, about 2–4 minutes per side.
Notes
Use frozen spinach if needed—just thaw and squeeze out moisture.
Add lemon zest for brightness or swap in goat cheese.
Serve with tzatziki or Greek yogurt.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Ingredients You’ll Need
Here’s what I always keep on hand for these spinach and feta quesadillas:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 4 cups chopped spinach (fresh or thawed frozen)
- 1 tbsp dill
- 1 tbsp parsley
- 1 green onion, sliced
- Salt and pepper
- ½ cup crumbled feta
- ½ cup shredded mozzarella
- 2 large flour tortillas
I sometimes swap the tortillas for gluten-free ones, or use goat cheese when I’m out of feta. It’s also great with a bit of lemon zest mixed in. I once made a batch inspired by this healthy spinach and feta quesadilla recipe, and it added the perfect zing.
How to Make Spinach and Feta Quesadillas
1. Sauté the Filling
In a pan, heat the olive oil. Cook the onion for about 5 minutes until soft. Add garlic, cook for 1 more minute. Then toss in the spinach and let it wilt—this part always smells so comforting to me. Mix in dill, parsley, and green onion. Season and let cool slightly.
I tasted the filling the first time and almost skipped the tortilla—it’s that flavorful. But trust me, wrapped in a tortilla, it’s even better.
2. Add the Cheeses and Assemble
Mix the cooled spinach mixture with feta and mozzarella. Spread onto half of each tortilla, then fold them over.
These spinach and feta quesadillas layer beautifully and hold together well—important if you’ve got a hungry toddler hanging off your leg like I often do.
3. Cook Until Golden and Crisp
Heat a clean pan. Place the folded tortillas inside and cook each side for 2–4 minutes. They should be golden and the cheese fully melted.
I use a plate to flip them—it’s my go-to move ever since I dropped one straight onto the stovetop. Lesson learned!
Serving Suggestions & Variations
These spinach and feta quesadillas pair perfectly with tzatziki or Greek yogurt. When I want to stretch the meal, I add a tomato soup or cucumber salad.
For fun spins, add sun-dried tomatoes or chopped kalamata olives. I’ve even cut them into triangles and served them as appetizers during game night.
If you like simple prep ideas, these also work well in wraps like my go-to easy vegetarian wraps and snacks—same filling, different vibe.
Nutrition Info (Per Serving)
Each serving of spinach and feta quesadillas delivers:
- Calories: ~350
- Protein: ~15g
- Fat: ~20g
- Carbs: ~30g
They’re vegetarian-friendly and surprisingly low in sugar. High in flavor, too—because comfort food doesn’t have to be heavy.
FAQs About Spinach and Feta Quesadillas
Can I use frozen spinach?
Yes, just thaw and squeeze out the water. I do this all the time when I’m out of fresh spinach—it saves time and works great in spinach and feta quesadillas.
What’s a good substitute for feta?
Try goat cheese, ricotta salata, or even shredded sharp cheddar. I once blended mozzarella with parmesan, and it gave these quesadillas a softer, creamier finish.
Can I prep them ahead?
Absolutely. I prep the filling, store it in the fridge, and then just assemble and cook when I’m ready. Makes dinner a breeze, especially when I’m juggling everything.
Also, if you’re into prep-ahead meals, these quesadillas go great with batch-cooked sides from my creamy chicken and spinach dishes collection.
You Might Also Like
If spinach and feta quesadillas made you happy, here’s more comfort food to try:
- This baked feta pasta with chicken brings similar Greek-style richness to the table.
- I rotate it with my favorite creamy chicken and spinach dishes when I want something heartier.
- And for quick lunches, I lean on easy vegetarian wraps and snacks—you can even repurpose this quesadilla filling for those.
- Or check out the quick and easy spinach feta quesadillas in 15 minutes for another version with different tips and toppings.
You’ll also find a crispy version with creative flavors in this perfect blend of flavor and texture in spinach feta quesadillas—worth bookmarking if you’re experimenting.