Feta & Spinach Greek‑Style Quesadillas
A fusion dish combining the crisp, golden tortilla with a Mediterranean filling of feta, spinach, herbs, and melty mozzarella. Served with a cool tzatziki dip, these quesadillas make a wholesome lunch, light dinner, or appetizer.
Time
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4 quesadillas (serves 4)
Ingredients
Filling
1 tbsp olive oil
2 cloves garlic, minced
½ small red onion, finely chopped
4 cups fresh spinach, chopped
½ tsp dried oregano
Salt & black pepper, to taste
Cheese Mixture
½ cup crumbled feta cheese
½ cup shredded mozzarella (or gouda for creaminess)
2 tbsp fresh dill or parsley, chopped
Zest of ½ lemon
For Assembly
4 large whole‑wheat or regular tortillas
1 tbsp olive oil (for brushing)
Optional Dipping Sauce
½ cup tzatziki sauce
Instructions
1. Cook the Spinach
- Heat olive oil in a skillet over medium heat.
- Add garlic and onion; sauté 2–3 minutes until softened.
- Stir in spinach, oregano, salt, and pepper. Cook until wilted (2 minutes). Remove from heat and let cool slightly.
2. Mix the Cheese Filling
- In a bowl, combine feta, mozzarella, dill, and lemon zest.
- Stir in the spinach mixture.
3. Assemble the Quesadillas
- Spread filling evenly over half of each tortilla.
- Fold in half to form a semicircle. Brush outside lightly with olive oil.
4. Cook
- Heat a non‑stick skillet or grill pan over medium heat.
- Cook each quesadilla 2–3 minutes per side until golden brown and cheese melts.
5. Serve
- Cut into wedges.
- Serve warm with tzatziki for dipping.
Notes & Tips
Make it spicier: Add a sprinkle of red pepper flakes to the filling.
Protein boost: Add shredded cooked chicken or chickpeas inside.
Extra crispy: Bake at 200°C (400°F) for 10 minutes instead of pan‑frying.
Meal prep: Spinach filling can be made a day ahead and stored in the fridge.
Frequently Asked Questions
Q: Can I use frozen spinach?
Yes — thaw, squeeze out excess water, and use 1 ½ cups cooked spinach.
Q: Can I use another cheese instead of feta?
Yes — halloumi, goat cheese, or ricotta salata also work well.
Q: How long do leftovers last?
Refrigerate up to 2 days; reheat in a skillet for best crispness.
Nutritional Information
Calories: ~325
Protein: 15g
Carbohydrates: 28g
Fat: 16g
Fiber: 5g
Sugar: 3g