Zesty Spinach and Feta Quesadillas Recipe – Easy Mediterranean Vegetarian Quesadilla
The classic quesadilla receives a vibrant Mediterranean twist in this Zesty Spinach and Feta Quesadillas recipe. Perfectly balanced between comfort food and healthy cuisine, this dish combines the creamy tang of feta cheese, the earthy freshness of spinach, and the bright notes of lemon and herbs—all encased in a crisp, golden tortilla. Whether you’re seeking a nutritious lunch, a quick weeknight dinner, or an elegant appetizer, these quesadillas deliver both flavor and nourishment. Effortlessly adaptable and crowd-pleasing, they are sure to become a staple in any home cook’s repertoire.
Overview of Zesty Spinach and Feta Quesadillas
Zesty Spinach and Feta Quesadillas blend the best of Mediterranean and Mexican culinary traditions in a quick, nutritious, and flavor-packed dish. Tender baby spinach is sautéed with garlic and scallions, then combined with creamy feta, a touch of mozzarella for melt, fresh herbs, and a squeeze of lemon juice for brightness. The filling is tucked inside flour tortillas and pan-seared until crisp and golden. These quesadillas are rich in protein, calcium, and vitamins—ideal for vegetarians or anyone seeking a lighter, satisfying meal. Serve them as an appetizer, main course, or snack—delicious hot or at room temperature.
Ingredients of Zesty Spinach and Feta Quesadillas
- 2 teaspoons extra virgin olive oil
- 3 cups (90g) fresh baby spinach, roughly chopped
- 3 scallions, thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon dried oregano
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup (120g) feta cheese, crumbled
- 1/2 cup (60g) shredded mozzarella or Monterey Jack cheese
- Freshly ground black pepper, to taste
- 4 large flour tortillas (8- or 10-inch)
- Olive oil or melted butter, for brushing tortillas
Optional Garnishes
- Fresh parsley or dill, chopped
- Lemon wedges
- Greek yogurt or tzatziki for dipping
How To Make Zesty Spinach and Feta Quesadillas
1. Prepare the Spinach Filling
Heat olive oil in a large nonstick skillet over medium heat. Add scallions and garlic; sauté for 1–2 minutes until fragrant. Add spinach and cook, tossing, until wilted—about 2 minutes. Stir in red pepper flakes, dill, oregano, lemon zest, and lemon juice. Remove from heat; cool slightly.
2. Mix the Cheeses
In a mixing bowl, combine the cooked spinach mixture with crumbled feta and shredded mozzarella. Season with black pepper to taste. Toss gently until well incorporated.
3. Assemble the Quesadillas
Lay out tortillas on a work surface. Divide the filling evenly over half of each tortilla, spreading to within ½ inch of the edge. Fold the tortillas in half to enclose the filling.
4. Cook the Quesadillas
Wipe out the skillet and heat over medium. Brush both sides of each folded quesadilla with olive oil or melted butter. Cook quesadillas in batches, 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp. Transfer to a board and let rest for 1 minute.
Step-By-Step Instructions
- Sauté the Aromatics:
Heat olive oil in a large skillet. Sauté scallions and garlic until soft and fragrant, about 1–2 minutes. - Wilt the Spinach:
Add chopped spinach and cook, stirring, until just wilted. Mix in red pepper flakes, dill, oregano, lemon zest, and lemon juice. Remove from heat and allow to cool for a few minutes. - Combine Filling:
In a bowl, gently mix the spinach mixture with feta and mozzarella cheese. Add black pepper to taste. - Fill the Tortillas:
Spread the filling evenly over half of each tortilla and fold to close. - Sear the Quesadillas:
Brush both sides with oil or butter. Cook in a skillet over medium heat for 2–3 minutes per side, or until golden and crisp. Work in batches if needed. - Rest and Slice:
Let quesadillas rest for a minute before slicing into wedges. This helps keep the filling intact.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information (Per Quesadilla, 1/4 recipe)
- Calories: 290
- Protein: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Sugars: 2g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 28mg
- Sodium: 640mg
Nutrition may vary depending on tortilla size and cheese variety.
Serving of Zesty Spinach and Feta Quesadillas
Serve Zesty Spinach and Feta Quesadillas hot and crisp, sliced into wedges and arranged on a platter. Garnish with fresh dill or parsley and serve with lemon wedges for squeezing. For a full meal, pair with a Greek-style salad—tomatoes, cucumber, red onion, olives, and a sprinkle of feta—or a simple chickpea salad. Offer a side of creamy Greek yogurt or tzatziki for dipping. These quesadillas are also excellent with a tomato-cucumber salsa or even a smoky harissa sauce for added depth. They make a standout addition to brunch spreads, mezze platters, or as a quick and nourishing lunchbox treat.
Chef’s Notes
- Freshness is key: Use fresh baby spinach for the best texture and flavor.
- Cheese balance: Don’t overfill, as too much cheese may cause spillage during cooking.
- Customizing: Add roasted red peppers, olives, or sun-dried tomatoes for variety.
- Crisping tip: For the crispiest quesadillas, don’t overcrowd the pan and press gently with a spatula while cooking.
- Make ahead: Filling can be prepared up to 2 days in advance and stored in an airtight container in the fridge.
Final Thoughts
Zesty Spinach and Feta Quesadillas effortlessly blend simplicity and sophistication, delivering big Mediterranean flavors in a familiar, family-friendly package. Balanced with nutrients and bright, herby notes, they offer an elegant yet approachable way to enjoy wholesome ingredients. Perfect for any meal, these quesadillas prove that healthy eating can be deeply satisfying and utterly delicious.
