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Spinach Feta Quesadillas: A Quick & Easy Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

Spinach Feta Quesadillas are a quick and easy recipe that combines sautéed spinach, crumbled feta, and melted Monterey Jack cheese folded inside warm flour tortillas and pan-fried until golden and crispy. Perfect for a delicious vegetarian meal or snack in just 30 minutes.

Ingredients

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and roughly chopped
  • 4 ounces feta cheese, crumbled
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh dill (optional)

Quesadillas

  • 8 large flour tortillas (10-12 inch)
  • 1/2 cup shredded Monterey Jack cheese (or your favorite melting cheese)
  • 2 tablespoons unsalted butter

Instructions

  1. Sauté the onions: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.
  2. Add garlic: Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Cook spinach: Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, approximately 5-7 minutes.
  4. Mix filling: Remove skillet from heat. Stir in crumbled feta cheese, dried oregano, salt, black pepper, and chopped dill if using. Toss mixture until the feta is evenly distributed and begins to melt slightly. Set aside to cool slightly.
  5. Prepare tortillas: Lay out four tortillas on a flat surface. Spread one-quarter of the spinach mixture evenly over one half of each tortilla, leaving a 1-inch border around the edges.
  6. Add cheese: Sprinkle 1/8 cup of shredded Monterey Jack cheese over the spinach mixture on each tortilla.
  7. Fold and seal: Fold the other half of each tortilla over the filling, pressing the edges gently to seal. Repeat for all four tortillas.
  8. Heat butter: In a large skillet, melt the unsalted butter over medium heat.
  9. Cook quesadillas: Place two quesadillas in the skillet at a time and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese inside is melted and bubbly. Press down gently with a spatula for even cooking.
  10. Drain and repeat: Remove cooked quesadillas and place on a plate lined with paper towels to drain excess butter. Repeat the cooking process with the remaining quesadillas.
  11. Rest and serve: Let the quesadillas rest for 1-2 minutes before cutting into wedges. Serve warm.

Notes

  • You can substitute Monterey Jack cheese with mozzarella or cheddar for different flavor profiles.
  • Fresh dill is optional but adds a nice herbal note to the filling.
  • To make this recipe gluten-free, use gluten-free tortillas instead of flour tortillas.
  • For a vegan version, replace feta and Monterey Jack with plant-based cheeses and use olive oil instead of butter for cooking.
  • Pressing the quesadillas gently while cooking ensures even browning and melting of the cheese.

Find it online: https://slsrecipes.com/spinach-feta-quesadillas-a-quick-and-easy-recipe/