Spinach Feta Quesadillas
Crispy flour tortillas filled with spinach, feta, mozzarella, garlic, onion, and a little lemon for an easy vegetarian quesadilla.
Equipment
- Large skillet
- spatula
- knife
- cutting board
- mixing spoon
- small bowl
Ingredients
Ingredients
- 4 medium flour tortillas
- 5 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 0.75 cup crumbled feta cheese
- 1 tbsp olive oil
- 0.25 cup onion diced
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 0.25 tsp dried oregano optional
- salt and black pepper to taste
- butter or olive oil for cooking, optional
- tzatziki, sour cream, or Greek yogurt sauce for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened.
- Add the minced garlic and cook for about 30 seconds.
- Add the spinach and cook until wilted.
- Drain off any extra liquid from the spinach mixture.
- Stir in lemon juice, oregano, black pepper, and a small pinch of salt if needed.
- Place a tortilla on a cutting board and add mozzarella, spinach filling, and feta over one half.
- Fold the tortilla over the filling and press gently.
- Cook the quesadilla in a skillet over medium heat for 2–3 minutes per side, until golden and crisp.
- Let rest for 1 minute, then slice into wedges and serve warm with tzatziki, sour cream, or Greek yogurt sauce.
Notes
Drain the spinach well so the tortillas stay crisp. Use mozzarella or another melting cheese with the feta so the filling holds together.