Description
A light and flavorful quesadilla filled with creamy feta cheese, sautéed spinach, and a blend of seasonings. Quick to make and perfect for a snack or light meal!
Ingredients
For the Spinach and Feta Quesadillas:
- 4 flour tortillas (8-inch size)
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 tablespoon olive oil (or butter for a richer flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Optional Add-ins and Variations:
- 1/2 cup grated mozzarella cheese (for extra meltiness)
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup sliced olives (black or green)
- 1/2 cup sliced mushrooms (sautéed)
- Fresh herbs like basil or oregano for added flavor
Instructions
Start by washing and chopping the fresh spinach. If you’re using large leaves, tear them into smaller, bite-sized pieces. In a large mixing bowl, combine the chopped spinach with the crumbled feta cheese. Add the garlic powder, onion powder, salt, and pepper to taste, and mix until well combined. If you like a little heat, you can also add red pepper flakes at this stage.
To prevent the spinach from releasing too much moisture while cooking, it’s a good idea to wilt it slightly before adding it to the quesadilla filling. Heat a tablespoon of olive oil (or butter) in a skillet over medium heat. Once the oil is hot, add the chopped spinach and sauté for 1-2 minutes, just until the spinach begins to wilt and soften. This step is optional but helps reduce moisture in the quesadilla, keeping it from becoming soggy.
Once wilted, remove the spinach from the skillet and set it aside to cool for a moment.
Lay one flour tortilla flat on a clean surface. Spread a generous amount of the spinach and feta mixture onto half of the tortilla. If you’re adding optional ingredients like mozzarella, sun-dried tomatoes, or olives, sprinkle them over the filling now. Fold the tortilla in half, creating a half-moon shape, and press gently to seal the edges.
Repeat the process for the remaining tortillas and filling.
Heat a nonstick skillet or griddle over medium heat and add a small drizzle of olive oil or butter. Once the skillet is hot, place one of the quesadillas in the pan. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes, until crispy and golden. Press down slightly with the spatula to ensure the filling melts evenly.
Once both sides are browned and the filling is melted, remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining quesadillas.
Allow the quesadillas to rest for a minute before slicing them into wedges. This ensures that the filling stays intact and doesn’t spill out when you cut. Serve the quesadillas warm with your favorite dipping sauces, such as salsa, sour cream, or guacamole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15-18g
- Carbohydrates: 30-35g
- Protein: 10-12g