Spinach and Feta Quesadillas (Quick & Healthy)

Why You’ll Love This Recipe

I love how easy these quesadillas are to make, and they never fail to satisfy. The combination of spinach and feta is fresh, salty, and rich, and the crispy tortilla brings it all together with a satisfying crunch. They’re versatile, kid-friendly, and perfect for when I want something fast without compromising on taste or nutrition.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach (or frozen, thawed and drained)

• Feta cheese, crumbled

• Shredded mozzarella or another melty cheese (optional for extra gooeyness)

• Garlic (minced)

• Olive oil

• Flour tortillas (medium or large size)

• Salt and pepper

directions

I start by sautéing garlic in a little olive oil until fragrant, then I add the spinach and cook until it wilts down (just a few minutes). If I’m using frozen spinach, I make sure to squeeze out all excess moisture first before adding it to the pan. I season with a bit of salt and pepper.

Next, I stir in the crumbled feta and any additional cheese, mixing everything together off the heat so the cheese doesn’t melt too quickly.

I heat a clean skillet, place a tortilla in the pan, and spread half the spinach-feta mixture over one side. I fold the tortilla over and cook each side until golden and crisp — about 2–3 minutes per side. Then I repeat with the remaining tortillas and filling.

Servings and timing

This recipe makes 2 to 3 quesadillas, serving about 2 people generously. It takes around 15–20 minutes total — 5 minutes to prep and 10–15 minutes to cook.

Variations

I sometimes add chopped sun-dried tomatoes, olives, or a pinch of chili flakes for extra flavor. For a more filling version, I throw in scrambled eggs or cooked chicken. To make it dairy-free, I use a plant-based feta and skip the mozzarella. I also love using whole wheat or gluten-free tortillas to fit my needs.

storage/reheating

I keep leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, I place them in a skillet over medium heat for a few minutes on each side to bring back the crispiness. They can also be reheated in a toaster oven or air fryer. I avoid the microwave since it makes them soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach — I just make sure it’s fully thawed and well-drained to avoid excess moisture in the quesadillas.

What cheese goes best with spinach besides feta?

I like adding mozzarella for meltiness or goat cheese for a tangy twist. A sharp cheddar also works well.

Can I make these ahead of time?

Yes, I prep the filling ahead and store it in the fridge. Then I just assemble and cook the quesadillas when I’m ready to eat.

Are these quesadillas freezer-friendly?

Yes, once cooked and cooled, I wrap them individually and freeze. I reheat them in a skillet or oven straight from frozen.

What can I serve with spinach and feta quesadillas?

I usually pair them with a simple green salad, tomato salsa, or a dollop of Greek yogurt for dipping.

Conclusion

These spinach and feta quesadillas are my go-to when I want something healthy, comforting, and incredibly easy. They’re fast to make, full of flavor, and easy to customize with whatever I have on hand. Whether I serve them fresh off the pan or save a batch for later, they always deliver satisfying results with very little fuss.