Spinach and Feta Quesadillas
Delicious quesadillas filled with wilted spinach, creamy feta, and melted mozzarella, perfect for a quick weeknight dinner.
Ingredients
Main ingredients
- 2 cups fresh spinach, chopped Packed with nutrients
- 1 cup feta cheese, crumbled Can substitute with goat cheese if desired
- 4 large flour tortillas For gluten-free option, use corn tortillas
- 1 cup shredded mozzarella cheese Adds a gooey texture
- 1 tablespoon olive oil For sautéing the spinach
- Salt and pepper to taste To season the filling
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat for about 1-2 minutes.
- Add the chopped spinach and sauté for 3-4 minutes until wilted and vibrant green, stirring occasionally to ensure even cooking.
- Remove the skillet from heat and mix the wilted spinach with the crumbled feta cheese, adding salt and pepper to taste.
Cooking
- Return the skillet to the heat and place a tortilla in the pan. Sprinkle a generous amount of mozzarella cheese on one half of the tortilla.
- Spoon the spinach-feta mixture on top of the mozzarella. Fold the tortilla over and cook for 3-4 minutes per side until golden brown and the cheese is melted. Keep an eye on it to avoid burning.
- Once cooked, remove the quesadilla from the skillet, cut it into wedges, and serve warm.
Notes
Serve with a fresh salad or dipping sauce like tzatziki or salsa. Garnish with fresh herbs or crushed red pepper for added flair. To store, place leftovers in an airtight container in the refrigerator for up to 3 days.