Spinach and Feta Quesadillas are a quick, flavorful, and incredibly versatile meal option perfect for any time of day. This recipe transforms simple ingredients into a cheesy, satisfying delight, proving that deliciousness doesn’t require a lot of time or effort.
Key Ingredients for Spinach and Feta Quesadillas
- 8 medium flour tortillas (6-inch or 8-inch)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 6 ounces crumbled feta cheese
- 4 ounces shredded Monterey Jack cheese (or a Mexican blend)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste, as feta is salty)
- Optional: Pinch of red pepper flakes for a hint of spice
How to Make Spinach and Feta Quesadillas
These Spinach and Feta Quesadillas are a testament to how minimal effort can yield maximum flavor. Ready in under 30 minutes, this dish offers a delightful balance of earthy spinach, tangy feta, and gooey melted cheese, all encased in a perfectly crisped tortilla. The ease of preparation and customizable nature make it an ideal weeknight dinner or a speedy lunch solution.
Step-by-Step Instructions
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet in batches, if necessary. Stir until the spinach wilts down, which will only take a couple of minutes. If any excess liquid remains, allow it to evaporate by cooking for another minute or two. Season with salt, black pepper, and red pepper flakes (if using). Remove the spinach mixture from the skillet and set aside in a bowl.
- Prepare the Quesadillas: Wipe out the skillet if needed. Lay out four of the tortillas on a clean surface. Evenly distribute the spinach and onion mixture over one half of each of these four tortillas, leaving a small border. Sprinkle generously with the crumbled feta cheese and shredded Monterey Jack cheese.
- Fold and Cook: Fold the empty half of each tortilla over the filling to create a half-moon shape.
- Crisp the Quesadillas: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Carefully place two folded quesadillas into the hot skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. You want a nice sizzle and a beautifully browned exterior.
- Repeat and Serve: Remove the cooked quesadillas from the skillet and place them on a cutting board. Add a little more oil to the skillet if needed, and repeat the cooking process with the remaining tortillas and filling.
- Slice and Enjoy: Once all quesadillas are cooked, slice each one into wedges using a sharp knife or pizza cutter. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or a dollop of plain Greek yogurt.
Why You’ll Love This Spinach and Feta Quesadillas
You’ll absolutely adore these Spinach and Feta Quesadillas for their incredible flavor and satisfying texture that rivals any restaurant version. The harmonious blend of salty feta, subtly sweet spinach, and creamy melted cheese creates a taste sensation that is both comforting and exciting, making them a perfect weeknight meal alternative to a plain cheesy quesadilla. Not only are they wonderfully delicious, but the ability to whip them up with pantry staples and fresh produce makes them a budget-friendly option for feeding your family a wholesome meal without breaking the bank. Give these delightful quesadillas a try, and prepare to be amazed by how quickly they become a go-to favorite!
Storing and Reheating Tips
To store leftover Spinach and Feta Quesadillas, allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in an airtight container or a resealable plastic bag. They will stay fresh in the refrigerator for up to 3 days.
For reheating, you have a couple of excellent options to ensure optimal taste and texture:
- Stovetop Method: This is the best method for restoring crispiness. Place a cooled quesadilla in a lightly oiled skillet over medium-low heat. Cook for 3-5 minutes per side, or until heated through and the tortilla is crisp again.
- Oven Method: Preheat your oven to 350°F (175°C). Place quesadillas on a baking sheet and bake for about 8-10 minutes, or until heated through. This method is great for reheating multiple quesadillas at once.
- Avoid the Microwave: While convenient, microwaving quesadillas tends to make the tortilla soggy and less appealing.
If you wish to freeze these Spinach and Feta Quesadillas for even longer keeping, cool them completely. Wrap each quesadilla individually and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat from frozen, you can place them directly in a preheated oven (350°F/175°C) for about 15-20 minutes, or until heated through.
Final Thoughts
These Spinach and Feta Quesadillas are a truly delightful and easy recipe that proves fantastic flavor can be achieved in minutes. Don’t hesitate to gather your ingredients and give them a go; you won’t be disappointed by how satisfying and delicious they are!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Spinach and Feta Quesadillas
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, divided, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Add the roughly chopped fresh spinach to the skillet in batches, if necessary. Stir until the spinach wilts down, which will only take a couple of minutes. If any excess liquid remains, allow it to evaporate by cooking for another minute or two. Season with salt, black pepper, and red pepper flakes (if using). Remove the spinach mixture from the skillet and set aside in a bowl.10 ounces fresh spinach, roughly chopped, 1/4 teaspoon salt (or to taste, as feta is salty), 1/4 teaspoon black pepper, 1 Pinch red pepper flakes (optional)
- Wipe out the skillet if needed. Lay out four of the tortillas on a clean surface. Evenly distribute the spinach and onion mixture over one half of each of these four tortillas, leaving a small border. Sprinkle generously with the crumbled feta cheese and shredded Monterey Jack cheese.8 medium flour tortillas (6-inch or 8-inch), 6 ounces crumbled feta cheese, 4 ounces shredded Monterey Jack cheese (or a Mexican blend)
- Fold the empty half of each tortilla over the filling to create a half-moon shape.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Carefully place two folded quesadillas into the hot skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. You want a nice sizzle and a beautifully browned exterior.2 tablespoons olive oil, divided
- Remove the cooked quesadillas from the skillet and place them on a cutting board. Add a little more oil to the skillet if needed, and repeat the cooking process with the remaining tortillas and filling.2 tablespoons olive oil, divided
- Once all quesadillas are cooked, slice each one into wedges using a sharp knife or pizza cutter. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or a dollop of plain Greek yogurt.