I love recipes that turn pantry staples into something bright and satisfying, and these Mediterranean Quesadillas with Spinach Feta do exactly that. They’re quick, layered with tangy feta and garlicky spinach, and perfect for weeknight dinners or a light lunch. If you enjoy similar flavor combos, you might also like this crunchy Mediterranean spinach-feta crisps for an appetizer or snack.
Why Make This Recipe
- Bold, bright flavor from lemon, garlic, spinach, and salty feta gives every bite Mediterranean character.
- Quick to prepare—ready in about 20–25 minutes—so it’s great for busy nights.
- Balanced nutrition: you get leafy greens, protein from cheese, and whole-grain carbs if you use whole-wheat tortillas.
- Highly adaptable—works as a vegetarian main, light lunch, or party finger food.
- Personal insight: I love this recipe because the spinach collapses into a creamy filling that contrasts perfectly with crisp, golden tortillas.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes (stovetop)
- Total time: 22–25 minutes
- Servings: 4 quesadillas (2 halves each), serves 4
- Difficulty: Easy
- Method: Sauté spinach with aromatics, mix with crumbled feta, assemble in tortillas, and pan-fry briefly on a nonstick skillet until golden and melty.
My Experience Making This Recipe
I tested these several times, tweaking salt and lemon so the feta’s saltiness doesn’t overpower the dish. I found that squeezing out excess moisture from cooked spinach prevents soggy quesadillas and helps them crisp properly.
How to Make Mediterranean Quesadillas with Spinach Feta
Start by wilting fresh spinach with olive oil, minced garlic, and a pinch of red pepper flakes over medium heat for 2–3 minutes. Squeeze out excess liquid using a fine sieve or clean kitchen towel, then mix the spinach with 4 oz crumbled feta, 1 tsp lemon zest, and a tablespoon of chopped fresh dill or parsley. Assemble by spreading a thin layer of the mixture on half of a 10-inch tortilla, fold, and toast in a preheated nonstick skillet over medium heat (about 325–350°F surface temperature) for 2–3 minutes per side until golden and crisp.
Expert Tips for Success
- Press and drain: after cooking the spinach, press it firmly in a sieve or squeeze in a towel to remove moisture; this prevents soggy quesadillas.
- Low and slow browning: cook over medium to medium-low heat so the tortilla crisps evenly and the filling warms through without burning.
- Use a weight: place a spatula or light pan on the quesadilla while toasting to get even contact and a better crust.
- Cheese balance: combine feta with 1/2 cup shredded mozzarella or Monterey Jack for better melting while keeping that feta tang.
- Equipment tip: a 10–12 inch nonstick skillet or a cast-iron pan works best for even heat and good color.
How to Serve Mediterranean Quesadillas with Spinach Feta
- Serve with a bright cucumber-tomato salad dressed in lemon and oregano for a fresh contrast. You can find a complementary grain salad idea in this berry quinoa summer salad with feta.
- Offer yogurt-based dips like tzatziki or a simple lemon-garlic yogurt to cut the saltiness of the feta.
- For a heartier meal, pair with grilled chicken or a slow-cooked Mediterranean chicken and feta from the slow-cooker for easy meal prep, like this slow-cooker Mediterranean chicken and feta.
- For parties, cut each quesadilla into wedges and serve on a board with olives, roasted red peppers, and lemon wedges.
Storage and Reheating Guide
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each cooled quesadilla individually in foil and place in a freezer bag for up to 1 month. Reheat refrigerated quesadillas in a 350°F oven or toaster oven for 8–10 minutes, or re-toast in a skillet over medium heat for 2–3 minutes per side to restore crispness; if reheating from frozen, bake at 375°F for 15–20 minutes, flipping once.
Recipe Variations
- Gluten-free: use gluten-free tortillas and follow the same method for an easy swap.
- Dairy-free: replace feta with a tangy dairy-free ricotta or marinated tofu crumbles and add a tablespoon of nutritional yeast for savory depth.
- Add protein: fold in 1 cup shredded rotisserie chicken or cooked chickpeas for extra protein—this pairs well with the flavors in this crock-pot Mediterranean chicken and feta variation if you want to meal-prep proteins ahead.
- Veg-forward: add thinly sliced roasted red peppers, sun-dried tomatoes, or artichoke hearts for more Mediterranean complexity.
Nutritional Highlights
- Spinach provides iron and vitamin K, while feta offers calcium and protein for satiety.
- Using whole-wheat tortillas increases fiber and makes the dish more filling.
- Allergen note: contains dairy and gluten (unless you use GF tortillas) and may contain soy if you use certain dairy-free alternatives. Adjust portions—one quesadilla half is a reasonable single portion if served with a salad.
Troubleshooting Common Issues
- Soggy tortillas: that’s usually excess moisture in the spinach—cook longer and squeeze it dry before assembling.
- Filling falls out when cutting: let quesadillas rest 1–2 minutes after cooking; the filling firms slightly and is easier to slice.
- Burned exterior, cold center: lower the heat and cook a bit longer, or cover the pan briefly to let the filling warm through without overbrowning.
Frequently Asked Questions
Q: Can I make the filling ahead of time?
A: Yes. Prepare the spinach-feta filling and refrigerate in an airtight container for up to 2 days. Bring it to room temperature or briefly warm it in a pan before assembling so the tortillas crisp quickly.
Q: What’s the best cheese ratio for melt and flavor?
A: Use about 4 oz crumbled feta plus 1/2 cup shredded mozzarella or mild cheddar. The mozzarella improves meltability while the feta provides the signature tang.
Q: Can I use frozen spinach?
A: You can, but thaw and squeeze it very well—ideally press it between paper towels until dry. Frozen spinach is more watery, so reduce cooking liquid and season after squeezing.
Q: How do I keep quesadillas crisp when serving to a group?
A: Toast them on a sheet pan in a 300–325°F oven for 8–12 minutes before serving; keep them warm on a cooling rack over a sheet pan to preserve crispness and avoid steam buildup.
Mediterranean Quesadillas with Spinach Feta
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and satisfying Mediterranean quesadillas filled with garlicky spinach and tangy feta, perfect for weeknight dinners or light lunches.
Ingredients
- 4 oz crumbled feta cheese
- 2 cups fresh spinach
- 1 tsp minced garlic
- 1 tsp lemon zest
- 1 tbsp chopped fresh dill or parsley
- 4 10-inch whole wheat tortillas
- 1 tbsp olive oil
- 1/2 cup shredded mozzarella (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Heat olive oil in a skillet over medium heat and sauté minced garlic for 30 seconds.
- Add fresh spinach and red pepper flakes; wilt for 2-3 minutes.
- Squeeze out excess liquid from the spinach using a sieve or kitchen towel.
- In a bowl, mix spinach with feta, lemon zest, and herbs.
- Spread the mixture on half of a tortilla, fold, and toast on a nonstick skillet over medium heat for 2-3 minutes per side until golden.
Notes
Press and drain spinach well to avoid sogginess in quesadillas. Combine feta with other cheeses for better melting.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg