Healthy Spinach Feta Quesadillas (Print-Friendly Version)
Golden tortillas filled with spinach and feta deliver a fast, flavorful meal inspired by Mediterranean tastes.
# What You'll Need:
→ Main
01 -
2 cups fresh spinach, chopped
02 -
1 cup feta cheese, crumbled
03 -
4 medium tortillas (flour, whole wheat, or gluten-free, approximately 20 cm diameter)
04 -
2 tablespoons olive oil or butter, for cooking
→ Optional Add-Ins
05 -
60 g sun-dried tomatoes, chopped
06 -
40 g black olives, sliced
07 -
120 g grilled chicken breast, diced
# How to Make It:
01 -
Rinse spinach thoroughly and chop coarsely. Crumble feta cheese into a bowl. Prepare any optional add-ins, such as dicing grilled chicken or chopping sun-dried tomatoes and olives.
02 -
Place a tortilla on a clean surface. Evenly distribute chopped spinach and crumbled feta over half of the tortilla. If using, layer on desired optional ingredients. Fold the tortilla in half, pressing gently to enclose the filling.
03 -
Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Arrange the folded tortilla in the skillet. Cook for 2–3 minutes on one side, until golden and crisp. Flip with a spatula, and cook the other side an additional 2–3 minutes until thoroughly heated and crisp.
04 -
Remove the quesadilla from the skillet and rest for one minute. Slice into wedges and serve immediately with accompaniments such as tzatziki, hummus, or marinara sauce.
# Additional Tips:
01 -
For a crispier result, maintain medium heat to ensure even browning without burning the tortillas.
02 -
For a vegan adaptation, substitute feta cheese with a plant-based cheese alternative.
03 -
Enhance flavor with additions like roasted red peppers or a drizzle of balsamic glaze.
04 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or air fryer for optimal texture.