These Feta & Spinach Greek-Style Quesadillas put a Mediterranean twist on a classic favorite. Crispy golden tortillas are filled with sautéed spinach, creamy feta, mozzarella, garlic, herbs, and a touch of lemon. They’re quick, flavorful, and perfect for lunch, dinner, or an easy meatless meal.
Ingredients
For the Filling
- 2 cups fresh spinach, roughly chopped
- ¾ cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- ½ small red onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ cup chopped Kalamata olives, optional
For the Quesadillas
- 8 medium flour tortillas
- 1 tablespoon olive oil or butter, for cooking
For Serving
- Greek yogurt or tzatziki
- Fresh lemon wedges
- Chopped parsley
- Diced tomatoes
- Cucumber slices
Instructions
1. Sauté the Spinach
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and cook for 2–3 minutes, until softened.
Add the minced garlic and cook for about 30 seconds.
Add the chopped spinach and cook for 1–2 minutes, just until wilted.
Remove from the heat and allow the mixture to cool slightly.
2. Prepare the Filling
Place the cooked spinach mixture in a bowl.
Add the feta, mozzarella, oregano, dill, black pepper, lemon juice, parsley, and Kalamata olives if using.
Stir gently until everything is evenly combined.
Taste before adding salt, as feta and olives can already be quite salty.
3. Fill the Tortillas
Lay the tortillas flat.
Spread the spinach and feta mixture over half of each tortilla, leaving a small border around the edges.
Fold the tortillas in half to form half-moon quesadillas.
Don’t overfill them, or the filling may spill out during cooking.
4. Cook the Quesadillas
Heat a clean skillet over medium heat and lightly brush it with olive oil or butter.
Place one or two quesadillas in the skillet, depending on its size.
Cook for approximately 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden and crisp and the cheese has melted.
Repeat with the remaining quesadillas.
5. Slice and Serve
Transfer the quesadillas to a cutting board and let them rest for a minute.
Cut each into wedges.
Serve warm with tzatziki or Greek yogurt, fresh lemon wedges, tomatoes, cucumber, and chopped parsley.
Tips for the Best Greek-Style Quesadillas
Remove excess moisture: If the spinach releases a lot of water, cook it until the moisture evaporates. This keeps the quesadillas crisp.
Don’t use too much filling: A thinner layer cooks more evenly and makes the quesadillas easier to flip.
Keep the heat moderate: Medium heat gives the tortilla time to become golden while allowing the cheese to melt.
Use good-quality feta: Creamy feta provides a delicious salty contrast to the mild mozzarella.
Taste before salting: Feta and olives can provide plenty of salt on their own.
Easy Variations
Add chopped roasted red peppers, sun-dried tomatoes, mushrooms, or artichoke hearts.
For extra protein, add shredded grilled chicken or cooked chickpeas.
For a stronger Mediterranean flavor, add a little crumbled goat cheese or fresh mint.
You can also substitute whole-wheat tortillas for regular flour tortillas.
Make Them Extra Crispy
For especially crisp quesadillas, lightly brush both sides of the tortillas with olive oil before cooking.
You can also cook them in an air fryer at 375°F (190°C) for about 6–8 minutes, flipping halfway through.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheat them in a skillet, oven, or air fryer to bring back their crisp texture. Avoid microwaving if possible, as it can make the tortillas soft.
These Feta & Spinach Greek-Style Quesadillas are crispy on the outside, creamy and cheesy inside, and packed with spinach, garlic, herbs, and bright Mediterranean flavor. Serve them with cool tzatziki for an easy meal everyone will love.