Spinach Feta Quesadillas Recipe – 20 Minute Light Lunch
There are some flavour combinations that just feel destined to be together, and for me, spinach and feta is one of them. That salty, briny tang of the cheese against the earthy, wholesome spinach is a partnership I turn to time and again. This Spinach Feta Quesadillas recipe is the culmination of that love affair, wrapped up in a warm, crisp tortilla. It’s the kind of meal that feels both nourishing and wonderfully indulgent, and it comes together in the time it takes to decide what to watch on television.
I’ve been making this for over 3 years, and it never disappoints. What started as a way to use up a bag of spinach has become a staple in our home for lunches and light dinners. The magic is in the details: the slight sweetness from the sautéed red onion, the subtle hum of garlic and oregano, and the glorious combination of creamy, melted mozzarella with the distinct crumble of feta. It’s a Mediterranean-inspired twist on a Mexican classic, and it works so beautifully. We’re not just stuffing cheese in a tortilla here; we’re building layers of flavour that make each bite genuinely satisfying.
This is the kind of recipe that’s ideal for a busy weeknight when you want something substantial but not heavy. It also works brilliantly as a shareable starter when you have friends over. If you enjoy wholesome ingredients and meals that deliver impressive flavour without a lot of fuss, I think you’ll find this spinach quesadilla becomes a regular in your rotation, too. For those evenings when you want something a bit more hearty, my Cheeseburger Lasagna Recipe is another family favourite.
Recipe Overview
This Spinach Feta Quesadillas recipe delivers a fantastic balance of textures and tastes. You get the crisp, golden-brown exterior of the tortilla, which gives way to a warm, gooey centre. The filling is savoury and rich, with the salty feta cutting through the creamy mozzarella and earthy spinach. I’ve found that a little squeeze of lemon juice at the end really brightens everything up. It’s a straightforward recipe that relies on good ingredients treated simply.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 quesadillas (serves 2-4 people)
- Difficulty: Easy
Why You’ll Love This Spinach Feta Quesadillas Recipe
- Genuine Flavour: The combination of salty, crumbly feta with fresh spinach, aromatic garlic, and a hint of oregano creates a truly delicious, Mediterranean-inspired filling. It’s savoury, satisfying, and feels wonderfully fresh.
- Ready in Under 30 Minutes: From start to finish, you can have these quesadillas on the table in about half an hour, making them a brilliant solution for busy evenings or a speedy lunch.
- Flexible Recipe: This recipe is a fantastic base for customisation. You can add sun-dried tomatoes for a touch of sweetness, some olives for more salty depth, or even shredded cooked chicken for extra protein.
- Great for a Light Dinner: When you want a meal that’s filling but doesn’t leave you feeling weighed down, this feta quesadilla is an excellent choice. Served with a simple side salad, it’s a complete and balanced meal.
- Family Tested: My whole family enjoys these, from the adults who appreciate the fresh flavours to the kids who just love anything with gloriously melty cheese. It’s a recipe that always gets compliments.
Ingredients You’ll Need
For the best results, I recommend using fresh spinach as it has a much better texture and flavour than frozen. When it comes to the cheese, a good quality block of Greek Feta in brine will make a world of difference compared to pre-crumbled varieties, which can often be dry. I always opt for a full-fat block for the creamiest result.
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 300g fresh spinach
- 150g feta cheese, crumbled
- 100g mozzarella cheese, grated
- 1 tsp dried oregano
- 1 tbsp fresh lemon juice
- Freshly ground black pepper, to taste
- 2 tbsp unsalted butter or a little oil, for cooking
Sara’s Tip: Don’t be tempted to add salt to the filling. The feta cheese is already quite salty, and I find it provides all the seasoning you need. A good grind of black pepper is enough to round out the flavours.
How to Make Spinach Feta Quesadillas
The process for making this spinach quesadilla is very straightforward. The most crucial part is removing the excess water from the cooked spinach to ensure your final quesadilla is crisp, not soggy. We’ll build the flavourful filling first, then assemble and cook them until golden and perfect.
- Sauté the Aromatics: Heat the 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the finely diced red onion and cook for 3-4 minutes, until it begins to soften and turn translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Wilt the Spinach: Add the fresh spinach to the pan. You may need to do this in batches. Stir it with the onion and garlic as it wilts down, which should only take about 2-3 minutes.
- Drain the Spinach: Transfer the cooked spinach mixture to a fine-mesh sieve. Using the back of a wooden spoon or a spatula, press down firmly on the spinach to squeeze out as much excess liquid as possible. This step is vital for a crisp quesadilla. Let it cool for a few minutes.
- Combine the Filling: In a medium mixing bowl, combine the squeezed spinach mixture, crumbled feta cheese, grated mozzarella, dried oregano, and fresh lemon juice. Season with a generous amount of black pepper. Mix everything together until well combined.
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Spread one quarter of the spinach and feta mixture evenly over one half of the tortilla. Fold the other half over to create a semi-circle. Repeat with the remaining tortillas and filling.
- Cook the Quesadillas: Wipe out your frying pan and return it to a medium heat. Melt about half a tablespoon of butter or add a little oil. Carefully place one or two quesadillas in the pan (don’t overcrowd it). Cook for 2-4 minutes on the first side, until the bottom is golden brown and crisp. I find that pressing down gently with a spatula helps it cook evenly.
- Flip and Finish: Flip the quesadilla and cook for another 2-3 minutes on the other side, until it’s also golden brown and the cheese inside is completely melted and gooey.
- Serve: Remove the cooked quesadilla from the pan and place it on a cutting board. Let it rest for a minute before slicing it into wedges. Repeat the cooking process with the remaining quesadillas, adding more butter to the pan as needed. Serve immediately.
Tips From My Kitchen
- Temperature Control: Keep your pan on a steady medium heat. If the heat is too high, the tortilla will burn before the cheesy filling has a chance to get gloriously melty. Too low, and the quesadilla will be pale and soft rather than crisp.
- The Secret Step: Don’t skip squeezing the spinach. I learned that this one step makes the difference between a crisp quesadilla and a soggy one. Be patient and press out as much water as you can; you’ll be surprised how much comes out.
- Make-Ahead: The spinach and feta filling can be prepared up to 24 hours in advance. Just store it in an airtight container in the refrigerator. This makes assembly even faster on the day you want to serve them.
- Storage: Leftover quesadillas can be stored in the fridge for up to 2 days. To reheat, I strongly recommend using a dry frying pan over a medium heat rather than a microwave. This will re-crisp the tortilla and melt the cheese beautifully.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Medium mixing bowl
- Fine-mesh sieve
- Spatula or fish slice
Common Mistakes to Avoid
Here are a few things to watch out for to ensure your quesadillas turn out perfectly every time.
- Using Wet Spinach: As mentioned before, this is the number one cause of a soggy quesadilla. The water released from the spinach will turn the tortilla soft and prevent it from crisping up. Squeeze, squeeze, squeeze!
- Cooking on High Heat: It’s tempting to crank up the heat to cook them faster, but this will lead to a burnt exterior and a lukewarm, unmelted interior. A patient, medium heat is your friend here.
- Overstuffing the Tortilla: While a generous filling is great, don’t go overboard. If you overfill the quesadilla, the filling will ooze out into the pan and burn, and it will be difficult to flip neatly.
Delicious Variations to Try
This Mediterranean quesadilla is wonderful as it is, but it’s also fun to adapt. Here are a few ideas we’ve enjoyed.
- Add Some Heat: For a spicy kick, add 1/4 teaspoon of red pepper flakes to the spinach filling, or mix in some finely diced fresh jalapeños.
- Boost the Protein: Stir in some shredded rotisserie chicken, cooked prawns, or a handful of chickpeas to the filling to make it even more substantial. If you love chicken, you might also like trying my Bacon Brown Sugar Chicken Tenders.
- Include More Veggies: Finely chopped sun-dried tomatoes, Kalamata olives, or sautéed mushrooms are all fantastic additions that complement the spinach and feta filling.
What to Serve With Spinach Feta Quesadillas
These quesadillas are a satisfying meal on their own, but a few simple accompaniments can elevate them into a truly memorable spread.
- Tzatziki Dip: The cool, creamy cucumber and yoghurt dip is the perfect counterpoint to the warm, savoury quesadilla. It’s refreshing and adds another layer of flavour.
- Simple Greek Salad: A classic salad of chopped tomatoes, cucumber, red onion, and a light vinaigrette works beautifully alongside, adding freshness and crunch.
- A Crisp White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheese and complements the Mediterranean flavours wonderfully.
Frequently Asked Questions
Spinach Feta Quesadillas Recipe
Ingredients
Method
- Sauté the Aromatics: Heat the 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the finely diced red onion and cook for 3-4 minutes, until it begins to soften and turn translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Wilt the Spinach: Add the fresh spinach to the pan. You may need to do this in batches. Stir it with the onion and garlic as it wilts down, which should only take about 2-3 minutes.
- Drain the Spinach: Transfer the cooked spinach mixture to a fine-mesh sieve. Using the back of a wooden spoon or a spatula, press down firmly on the spinach to squeeze out as much excess liquid as possible. This step is vital for a crisp quesadilla. Let it cool for a few minutes.
- Combine the Filling: In a medium mixing bowl, combine the squeezed spinach mixture, crumbled feta cheese, grated mozzarella, dried oregano, and fresh lemon juice. Season with a generous amount of black pepper. Mix everything together until well combined.
- Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Spread one quarter of the spinach and feta mixture evenly over one half of the tortilla. Fold the other half over to create a semi-circle. Repeat with the remaining tortillas and filling.
- Cook the Quesadillas: Wipe out your frying pan and return it to a medium heat. Melt about half a tablespoon of butter or add a little oil. Carefully place one or two quesadillas in the pan (don't overcrowd it). Cook for 2-4 minutes on the first side, until the bottom is golden brown and crisp. I find that pressing down gently with a spatula helps it cook evenly.
- Flip and Finish: Flip the quesadilla and cook for another 2-3 minutes on the other side, until it's also golden brown and the cheese inside is completely melted and gooey.
- Serve: Remove the cooked quesadilla from the pan and place it on a cutting board. Let it rest for a minute before slicing it into wedges. Repeat the cooking process with the remaining quesadillas, adding more butter to the pan as needed. Serve immediately.
Notes
I really hope you give this Spinach Feta Quesadillas recipe a go. It’s a simple, honest dish that proves you don’t need a long list of ingredients to create something truly delicious. If you do try it, I’d love to hear what you think! Please leave a comment below and let me know how it turned out for you. And if you’re looking for a sweet finish, my Peach Crumb Cheesecake would be a delightful end to the meal.
Happy cooking,
Sara
