This spinach and feta quesadillas recipe is a weeknight lifesaver, proving that a delicious, satisfying meal doesn’t have to take all night.
These quesadillas are golden, crispy, and packed with a creamy, savory filling that will make you forget takeout ever existed. My version, a personal favorite, is a fantastic vegetarian option that’s ready in about 20 minutes and always a huge hit with my family.
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Key Takeaways
- Simple & Fast: This quesadilla recipe is designed for busy weeknights, coming together in less than 20 minutes from start to finish.
- Savory & Satisfying: The combination of salty feta, fresh spinach, and melty cheese makes for a filling that’s both rich and hearty.
- Crowd-Pleaser: Perfect for a quick lunch, a light dinner, or even a fun snack, these are a hit with both kids and adults alike.
- Versatile: Easily customizable! You can add grilled chicken or other veggies to make it your own.
- Try my Mexican Pizza for another Mexican-inspired recipe.
Why You’ll Love These Spinach and Feta Quesadillas with Tomato
Let’s be honest, we all need those go-to recipes that just work, and this one is definitely on my list. Here’s why I think you’ll fall in love with these quesadillas:
- Crispy Edges, Melty Center: The magic happens when the tortilla gets perfectly golden and crunchy, creating a delightful contrast to the gooey, cheesy inside. It’s pure comfort food.
- Tastes Like a Treat, Feels Good for You: With a generous helping of spinach, you’re getting a ton of nutrients, fiber, and iron. It’s a great way to sneak in some greens, and you know I’m all about that!
- A Pop of Freshness: The addition of fresh tomatoes gives the quesadilla a burst of juicy flavor and a bright color that just makes you happy.
- The Best-Ever Flavor Combo: Salty feta cheese, fresh spinach, and sweet tomatoes are a match made in heaven. The garlic and a pinch of red pepper flakes just take it to the next level.
- Ready in a Flash: From start to finish, this recipe is incredibly quick. It’s the perfect solution for those “I have no idea what to make” nights.
- A “Fakeout” Favorite: This tastes so good that you’ll feel like you’re eating something indulgent, but it’s a lot healthier than a lot of other options out there. It’s a guilt-free indulgence, my friend.
- For another delicious dessert recipe, be sure to check out my Southern Pecan Pie recipe.
Food or Cultural Background
I’ve always been a huge fan of Mediterranean flavors, and this recipe is my love letter to them. I remember the first time I made these, I was looking for a way to use up some spinach and feta I had on hand. I was thinking about my favorite Greek spinach pie, Spanakopita, and how I could turn those flavors into something super quick and easy.
That night, this quesadilla was born. I was shocked at how a simple mash-up of Mexican and Greek cuisines could be so delicious and comforting. The quesadilla is, of course, a staple in Mexican cooking, and the spinach and feta are the heart of many Greek dishes.
This recipe just proves that good food has no borders! It’s a happy marriage of two wonderful culinary traditions, and now it’s a staple in our household for everything from a fast lunch to a satisfying dinner. If you’re looking for another recipe that proves that mash-ups work, you should check out my recipe for a Crispy Chicken Caesar Sandwich.
Ingredients for Spinach and Feta Quesadillas with Tomato
| Ingredient | Notes/Substitutions |
| Large Flour Tortillas | You can use whole wheat or even gluten-free tortillas. Corn tortillas are a bit more fragile and can break. |
| Fresh Spinach | A large amount of fresh spinach will cook down to almost nothing. You can use frozen spinach, just be sure to thaw it and squeeze out all the water. |
| Crumbled Feta Cheese | The star of the show! For a creamier texture, you can buy a block and crumble it yourself. |
| Shredded Mozzarella Cheese | This is optional, but it helps bind the filling together beautifully. Monterey Jack or provolone also works great! |
| Diced Tomato | Use a fresh, firm tomato like a Roma or beefsteak. For a different flavor, you can use sun-dried tomatoes (just be sure to drain the oil first). |
| Minced Garlic | Fresh garlic is best here, but you can use garlic powder in a pinch. |
| Olive Oil or Butter | For sautéing and for getting the outside of the quesadilla perfectly golden and crispy. |
| Salt and Pepper | To taste. Remember that the feta is already quite salty, so go easy on the salt. |
| Need a simple dip? Try my Traditional Bruschetta Recipe. |
Equipment Needed
- Large skillet or griddle
- Spatula
- Cutting board
- Knife
- Large bowl for mixing
How to Make Spinach and Feta Quesadillas with Tomato Step-by-Step
- Sauté the spinach: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach in batches and cook until it’s fully wilted. This should take about 3-5 minutes.
- Squeeze out the moisture: Transfer the wilted spinach to a strainer or a bowl lined with paper towels. Press down with a spatula or your hands to squeeze out as much excess water as you can. This is a crucial step for avoiding a soggy quesadilla!
- Mix the filling: In a medium bowl, combine the drained spinach with the crumbled feta cheese and diced tomatoes. Add any optional melting cheese and season with a little black pepper and maybe some red pepper flakes if you like a little heat.
- Assemble the quesadilla: Wipe out the skillet and add a little more oil or butter. Place one tortilla in the pan. On one half of the tortilla, sprinkle some of the melting cheese, then add a generous layer of the spinach and feta mixture. Top with a final sprinkle of cheese.
- Fold and cook: Fold the empty half of the tortilla over the filling, pressing down gently with your spatula. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly.
- Serve: Remove from the pan, slice into wedges, and serve immediately with your favorite toppings.
- Looking for a sweet treat after dinner? Check out my The Ultimate Chewy Fudgy Brownies from Scratch.
Expert Tips for the Best Results
- Don’t skip squeezing the spinach! I can’t stress this enough. Excess water from the spinach is the number one culprit behind a soggy quesadilla.1 A little extra effort here makes all the difference.
- Use two cheeses. The feta gives you that incredible tangy flavor, but a good melting cheese like mozzarella or Monterey Jack is what holds everything together and gives you that perfect, gooey pull.
- Be mindful of moisture from the tomatoes. If you’re using fresh tomatoes, give them a quick pat with a paper towel before adding them to the filling to prevent the quesadilla from getting soggy.
- Don’t overfill. It’s tempting to pack in as much as you can, but trust me, overfilling will just make it harder to fold and cook evenly.
- Cook on medium heat. Too high and the tortilla will burn before the cheese has a chance to melt. Low and slow is the key to that beautiful golden-brown crust.
- For more great grilled chicken ideas, see my Grilled Chicken with Bruschetta.
What to Serve With Spinach and Feta Quesadillas with Tomato
- Sour Cream or Plain Greek Yogurt: A dollop of either adds a cool, creamy contrast to the savory filling.
- A Simple Side Salad: A light salad with a lemon vinaigrette complements the richness of the quesadilla without overwhelming it.
- Guacamole or Sliced Avocado: For a touch of creamy goodness.
- Serve it with my Best Fresh Cucumber Pasta Salad Quick & Creamy for a complete meal.
Storing and Reheating Tips
You can store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I recommend using a dry skillet over medium heat for a few minutes on each side. This will help them get crispy again and prevent them from becoming chewy or soggy like they can in a microwave.
Nutrition Facts
| Nutrition Facts (per serving) | |
| Calories | 350 |
| Protein | 15g |
| Fat | 18g |
| Carbohydrates | 32g |
| Fiber | 3g |
| Sodium | 680mg |
| Note: This information is an estimate and may vary based on ingredients and cooking methods. |
FAQs About Spinach and Feta Quesadillas
Can you use frozen spinach for quesadillas?
Yes, absolutely! Just be sure to thaw it completely and, most importantly, squeeze out all of the excess water. This is crucial for preventing a soggy quesadilla. A few paper towels or a cheesecloth will do the trick.
What goes well with a spinach quesadilla?
Spinach quesadillas pair wonderfully with a number of sides. My go-to is a dollop of sour cream or a side of fresh pico de gallo. You could also serve them with a simple green salad or a side of black beans for a more complete meal.
How do you make a quesadilla not soggy?
The key to a crispy, non-soggy quesadilla is to make sure your filling is as dry as possible. Always squeeze the water out of your cooked spinach. Also, cook them on a medium heat so the cheese melts and the tortilla crisps up without burning.
What is the difference between a tortilla and a quesadilla?
A tortilla is the flatbread itself, used as the base for many dishes. A quesadilla is a dish made by filling a tortilla with cheese and other ingredients, then folding and cooking it until the cheese is melted and the tortilla is toasted.2
Final Thoughts
I hope you love these spinach and feta quesadillas with tomato as much as my family and I do. They’re a testament to how simple ingredients can create something truly special. If you’re looking for another quick and easy weeknight dinner, you might want to try my recipe for Creamy Smothered Chicken and Rice. I’d love to see your creations, so be sure to tag me on social media or leave a comment below. Happy cooking!
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Spinach and Feta Quesadillas
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Pan-frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and easy recipe for crispy quesadillas filled with a savory mix of spinach, feta, and tomato, perfect for a busy weeknight meal. This recipe is a vegetarian weeknight lifesaver, ready in just 15 minutes.
Ingredients
4 large flour tortillas
5 oz fresh spinach
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese (optional)
1/2 cup diced tomato
1 clove garlic, minced
1 tbsp olive oil or butter
Salt and black pepper to taste
Instructions
Sauté the spinach: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach in batches and cook until it’s fully wilted. This should take about 3-5 minutes.
Squeeze out the moisture: Transfer the wilted spinach to a strainer or a bowl lined with paper towels. Press down with a spatula or your hands to squeeze out as much excess water as you can.
Mix the filling: In a medium bowl, combine the drained spinach with the crumbled feta cheese and diced tomatoes. Add any optional melting cheese and season with a little black pepper and maybe some red pepper flakes if you like a little heat.
Assemble the quesadilla: Wipe out the skillet and add a little more oil or butter. Place one tortilla in the pan. On one half of the tortilla, sprinkle some of the melting cheese, then add a generous layer of the spinach and feta mixture. Top with a final sprinkle of cheese.
Fold and cook: Fold the empty half of the tortilla over the filling, pressing down gently with your spatula. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly.
Serve: Remove from the pan, slice into wedges, and serve immediately with your favorite toppings.
Notes
Expert Tip: Squeezing the water out of the cooked spinach is the most important step to prevent soggy quesadillas.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat quesadillas in a dry skillet over medium heat to restore their crispiness.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: spinach and feta quesadillas, vegetarian quesadilla, quick dinner, 15-minute meal