I love the feta wrap at Starbucks, so I wanted to try something similar as a quesadilla. The mix of salty feta, sweet tomatoes, and melty cheese just made sense. Spinach and feta quesadillas are one of my favorites. They have sautéed spinach, crumbled feta, and mozzarella, all inside a crispy tortilla.
It reminds me of Greek spanakopita, but it’s so much easier to make. I like serving it with tzatziki, sour cream, or a simple side salad for the best quick lunch or dinner!
Why You’ll Love This Recipe
- Quick and easy – Comes together in minutes.
- Crispy and cheesy – Golden brown tortilla with melty cheese inside.
- Perfect for lunch or dinner – Light but filling.
Equipment You’ll Need
- Large skillet or non-stick pan
- Spatula
- Knife & cutting board
- Measuring cups & spoons
What You’ll Need (With Substitutions!)
This quesadilla starts with flour tortillas, filled with sautéed spinach, crumbled feta, shredded mozzarella, and diced tomatoes for the perfect mix of creamy, salty, and fresh.
For the Quesadillas:
- Tortillas – Flour tortillas work best for crispiness, but you can use whole wheat or gluten-free.
- Spinach – Fresh spinach is ideal, but frozen works too—just squeeze out excess water after thawing.
- Feta cheese – Use block feta for better texture. Goat cheese or ricotta can work instead.
- Garlic – Adds flavor to the spinach. Use fresh or garlic powder.
- Olive oil or butter – For sautéing the spinach and crisping up the tortillas.
- Salt & black pepper – Season to taste.
- Red pepper flakes (optional) – Adds a little heat.
- Mozzarella (optional) – Melts beautifully and holds everything together. Cheddar or provolone also work.
Try These Fillings
- Caramelized Onions: Add cooked onions for extra sweetness (yummm).
- Sun-Dried Tomatoes: A little tangy bite pairs well with feta.
- Protein Boost: Add shredded chicken or scrambled eggs.
- Extra Herbs: Try fresh dill, parsley, or oregano.
How to Make It (Step-by-Step Instructions)
Step 1: Sauté the Spinach
Heat a little extra virgin olive oil in a pan over medium heat. Add the garlic and cook for a few seconds until fragrant. Toss in the spinach and stir until it wilts. Sprinkle in salt, black pepper, and red pepper flakes if you like a little heat. Once the spinach is soft, take it off the heat and let it cool for a minute.
Step 2: Assemble the Quesadillas
Lay a tortilla flat on a clean surface. Spread the sautéed spinach over one half, then crumble the block of feta on top (add shredded mozzarella, optional) Fold the tortilla in half, pressing it down gently.
Step 3: Cook the Quesadillas
Heat a non-stick pan over medium heat. Brush the pan with a little olive oil or butter, then place the quesadilla in the pan. Cook for a couple of minutes until golden brown, then flip and cook the other side until crispy. Press it down slightly with a spatula for an even crisp.
Step 4: Serve & Enjoy
Remove from the pan and let it sit for a minute before slicing. Cut into wedges and serve warm with tzatziki, yogurt, or a fresh salad.
Top Tips
Use block feta, not pre-crumbled. Block feta is creamier and melts better.
Let the spinach cool before assembling. Hot spinach makes the cheese melt too fast and can get messy.
Press the quesadilla while cooking. This helps the cheese melt evenly and makes the tortilla crispier.
Brush the edges with olive oil or butter. It gives the tortilla extra crispy edges.
Use a heavy pan. A cast-iron or stainless steel pan helps brown the quesadilla evenly.
Storage & Reheating
- Storage: Leftovers can be kept in the fridge in an airtight container for a few days.
- Reheating: Warm them in a pan for a couple of minutes per side or use an air fryer to keep them crispy.
What to Serve With This
- Greek Cucumber Salad – A cool, crisp side that pairs perfectly.
- Cilantro Lime Rice – A bright and fresh side that goes with everything.
- Crispy Roasted Potatoes – Golden and crispy, great for dipping.
If You Like This, Then You’ll Love
- Greek Turkey Meatballs with Tzatziki – Juicy, well-seasoned meatballs with a creamy yogurt sauce.
- Bruschetta Pasta Salad – A fresh pasta salad with tomatoes, basil, and balsamic.
- Cornflake Crusted Chicken – Crispy oven-baked chicken with a crunchy coating.
Spinach and Feta Quesadillas
These spinach and feta quesadillas are made with sautéed spinach, crumbled feta, and mozzarella inside a crispy tortilla. Quick, easy, and great for any meal.
- 2 large flour tortillas burrito size
- 2 cups fresh spinach or 1 cup thawed frozen spinach, squeezed dry
- ½ cup block feta cheese crumbled by hand
- 1 clove garlic minced
- 1 tbsp olive oil plus more for cooking
- Salt & black pepper to taste
- Red pepper flakes optional
- ½ cup shredded mozzarella optional
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Sauté the Spinach: Heat 1 tbsp olive oil in a pan over medium heat. Add garlic and cook for a few seconds. Add spinach, stir until wilted, then season with salt, black pepper, and red pepper flakes (if using). Let cool slightly.
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Assemble the Quesadillas: Lay a tortilla flat and spread sautéed spinach over one half. Crumble block feta by hand on top, then fold in half.
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Cook the Quesadillas: Heat a non-stick pan over medium heat. Brush with olive oil or butter and cook the quesadilla for 2-3 minutes per side until golden brown.
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Serve: Cut into wedges and serve warm with tzatziki, yogurt, or a fresh salad.