Spinach Feta Quesadillas

Vegetarian dinners can be both fresh & filling, as in this Spinach Feta Quesadillas recipe! Try these on Meatless Monday, or any night you have a hankering for flavor-filled little pockets of deliciousness.

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Yesterday I was thinking about how much I like the combination of spinach and feta in spanakopita… but of course didn’t have all the makings for that on hand. I almost always, however, have tortillas and cheese in the house. So, I let that spinach + feta hankering guide me while making this batch of Spinach Feta Quesadillas. Mild mozzarella and tortillas serve as a blank canvas for the garlicky-salty spinach & feta, while sweet grape tomatoes add a bright burst of flavor & color.

While spinach feta quesadillas do take a while to make, they’re not at all difficult: This is just because of the necessity of cooking up the components in batches. Only half of the spinach will fit in the pan at once, for instance, and you can only cook up so many quesadillas at a time.

These filling quesadillas make a great dinner option for Meatless Monday, and are just jam-packed with cheese & veggies. Get in those dark leafy greens and juicy tomatoes!

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Spinach Feta Quesadillas

Ingredients

2 Tbsp olive oil, divided, + more as needed
2 Tbsp diced onion
16 oz fresh spinach
2 tsp minced garlic (about 4 small cloves)
1.5 tsp oregano
1/4 tsp crushed red pepper (optional)
4 oz crumbled feta
8 oz mozzarella, shredded
1 pint grape tomatoes, halved
12 medium flour tortillas

Directions

Cut up the onion, garlic (if not using pre-minced), and tomatoes.

Heat 1 Tbsp olive oil in a large skillet over medium heat for one minute, then add the diced onion and saute for two minutes. Gradually stir in half of the spinach.

Saute spinach over medium heat until dark green and wilted, stirring occasionally.

Meanwhile, shred the mozzarella.

Once your first round of spinach is done, place it in a strainer. Add 1 Tbsp olive oil to the same large skillet, then add in the garlic and saute just briefly.

Gradually stir in the second half of the spinach. Saute the rest of your spinach over medium heat until dark green and wilted, stirring occasionally.

Add the the rest of the cooked spinach to the strainer. Drain the spinach, squeezing out as much excess water as possible with the back of a large spoon.

Move the cooked spinach into a bowl, then stir in the feta crumbles, oregano, and crushed red pepper.

Wipe out the skillet and add just a bit more olive oil. Heat the oil over medium heat for one minute, then start cooking the quesadillas.

Assemble your quesadillas three at a time: Top half of each tortilla with shredded mozzarella, some of cooked spinach & feta mixture, and halved grape tomatoes. Fold each tortilla over its filling.

Brown the quesadillas three at a time over medium heat for about a minute a side, or until they are nicely browned and the cheese has melted.

Repeat this process until you have used up all of the tortillas and filling.

Serve your spinach feta quesadillas with sour cream, or other desired fixings.

Note: Drain the spinach well; it gets pretty liquid-y, and you don’t want the quesadillas to be soggy. Do not add salt to the spinach; the feta is salty enough on its own. I also like the big pops of flavor from the halved grape tomatoes; you could instead chop yours to help the quesadillas stay together a bit better, if you prefer.

A deliciously filling change

This filling & delicious change is… a deliciously filling change! It’s fun to mix up your quesadilla fillings and try something new. These spinach quesadillas are also surprisingly filling: Spinach cooks down so much that you get an entire pound into this one batch of quesadillas, while the two kinds of cheese round things out.

Looking for a few more different quesadilla ideas? Try one of these:

• Kielbasa quesadillas — sausage, peppers, & onions with a twist
• Keema inspired ground beef quesadillas — bring in some Indian spices to your next batch
• Many mushroom quesadillas — another Meatless Monday option

What do you like to put in yours?

Spinach Feta Quesadillas, printable recipe

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Spinach Feta Quesadillas

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Vegetarian dinners can be both fresh & filling, as in this Spinach Feta Quesadillas recipe! Try these on Meatless Monday, or any night you have a hankering for flavor-filled little pockets of deliciousness.

Course dinner

Cuisine quesadillas

Keyword feta, meatless monday, quesadillas, spinach, spinach quesadillas, vegetarian

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Equipment

1 large skillet

Ingredients

• 2 Tbsp olive oil divided, + more as needed
• 2 Tbsp diced onion
• 16 oz fresh spinach
• 2 tsp minced garlic about 4 small cloves
• 1.5 tsp oregano
• 1/4 tsp crushed red pepper optional
• 4 oz crumbled feta
• 8 oz mozzarella shredded
• 1 pint grape tomatoes halved
• 12 medium flour tortillas

Instructions

• Cut up the onion, garlic (if not using pre-minced), and tomatoes.
• Heat 1 Tbsp olive oil in a large skillet over medium heat for one minute, then add the diced onion and saute for two minutes. Gradually stir in half of the spinach.
• Saute spinach over medium heat until dark green and wilted, stirring occasionally.
• Meanwhile, shred the mozzarella.
• Once your first round of spinach is done, place it in a strainer. Add 1 Tbsp olive oil to the same large skillet, then add in the garlic and saute just briefly.
• Gradually stir in the second half of the spinach. Saute the rest of your spinach over medium heat until dark green and wilted, stirring occasionally.
• Add the the rest of the cooked spinach to the strainer. Drain the spinach, squeezing out as much excess water as possible with the back of a large spoon.
• Move the cooked spinach into a bowl, then stir in the feta crumbles, oregano, and crushed red pepper.
• Wipe out the skillet and add just a bit more olive oil. Heat the oil over medium heat for one minute, then start cooking the quesadillas.
• Assemble your quesadillas three at a time: Top half of each tortilla with shredded mozzarella, some of cooked spinach & feta mixture, and halved grape tomatoes. Fold each tortilla over its filling.
• Brown the quesadillas three at a time over medium heat for about a minute a side, or until they are nicely browned and the cheese has melted.
• Repeat this process until you have used up all of the tortillas and filling.
• Serve your spinach feta quesadillas with sour cream, or other desired fixings.

Notes

Note: Drain the spinach well; it gets pretty liquid-y, and you don’t want the quesadillas to be soggy. Do not add salt to the spinach; the feta is salty enough on its own. I also like the big pops of flavor from the halved grape tomatoes; you could instead chop yours to help the quesadillas stay together a bit better, if you prefer.

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