These Spanakopita Quesadillas are an easy way to get that Spanakopita flavor we all love without the hard work! Fresh spinach is sautéed with onion and mint, topped with soft feta cheese, and then lightly grilled with olive oil until golden and crispy. They are like bringing a little bit of Greece into your home. ♡
What's a Spanakopita?
A Spanakopita is a classic Greek savory pastry. It's like a delicious spinach and feta pie encased in layers of flaky phyllo dough.
So, when we talk about Spanakopita Quesadillas, we're essentially taking the delicious spinach and feta filling inspired by this Greek pie and putting it inside tortillas instead of phyllo dough, then cooking it like a quesadilla. It's a fun and easy twist on a traditional favorite!
Spanakopita Quesadillas Ingredients
Fresh spinach: 10 ounces (It may seem like a lot, but spinach wilts down to nothing.)
Onion: 1 small, any variety
Olive oil: To make the quesadilla crispy and to sauté the onions and aromatics.
Herbs and spices: Dried oregano, fresh mint, and a pinch of red pepper flakes (for an authentic flavor in these Spanakopita Quesadillas)
Flour tortillas: Use standard-size flour tortillas like these, or use larger flour tortillas for larger quesadillas. Gluten-free tortillas can also be used.
Feta Cheese: I recommend seeking out Turkish, Greek, or Bulgarian feta for the best flavor.
Tomato sauce: For dipping your Spanakopita, optional.
How to Make Spanakopita Quesadillas
To start this spinach and feta quesadilla, gently heat olive oil in a skillet. Then, sauté diced onions with oregano, red pepper flakes, salt, and pepper until the onions soften and become fragrant. Next, add fresh spinach to the pan, cooking until the spinach wilts down.
Transfer the cooked spinach mixture to a bowl. In a clean skillet, add a little more olive oil and place a tortilla in the pan. Spread the spinach filling over half, generously sprinkle with feta cheese, and fold it over. Cook both sides until golden brown.
Find all the detailed measurements and instructions on the recipe card below.
Can I use frozen spinach instead of fresh? If so, how should I prepare it?
Yes, you can use frozen spinach, but proper preparation is key to avoid a watery filling.
- Thaw the frozen spinach completely.
- Squeeze out as much excess water as possible using your hands or a clean kitchen towel.
- Chop it after squeezing.
While frozen spinach works, fresh spinach generally yields a better texture and less moisture in your Spanakopita Quesadillas.
Is there a vegan alternative to feta cheese that would work well?
Yes! When choosing a vegan feta, consider the texture you're aiming for. Some are more crumbly, while others are creamier. The flavor will also vary between brands and homemade versions, so you might want to experiment to find your favorite.
More Crave-Worthy Recipes
- Rustic Marinara Tortellini with Garden Vegetables
- Greek Salad Dressing
- Red Cabbage Salad with Greek Dressing
- Mediterranean Lemon Garlic Vinaigrette with Herbs
- Rigatoni Pasta Recipe
Spanakopita Quesadillas
Enjoy a fusion of Greek spanakopita and Mexican quesadillas. This recipe combines savory spinach, creamy feta, and aromatic herbs in a warm, crispy tortilla. Perfect for a quick lunch, light dinner, or flavorful appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
- Category: Main Dish, Appetizer
- Method: Sautéing, Pan-Frying
- Cuisine: Fusion (Greek-Mexican), Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- 10 ounces fresh spinach, roughly chopped
- ¼ cup fresh mint leaves, lightly packed and roughly chopped
- ½ cup crumbled feta cheese
- 4 medium flour tortillas (or 2 large)
- Marinara sauce for dipping (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion, oregano, and red pepper flakes. Season with a pinch of salt and pepper. Sauté, stirring occasionally, until the onions are softened and fragrant, about 5-7 minutes.
- Add the fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts down significantly, about 3-5 minutes.
- Stir in the fresh mint leaves into the wilted spinach mixture. Season with additional salt and pepper to taste. Transfer the spinach mixture to a bowl and set aside.
- Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Place one tortilla in the skillet over medium-low heat.
- Spread half of the spinach mixture evenly over one half of the tortilla. Sprinkle half of the crumbled feta cheese over the spinach.
- Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla for 3-4 minutes per side, or until golden brown and crispy, and the feta cheese is warmed through.
- Carefully remove the cooked quesadilla from the skillet and set it aside. Repeat steps 4-7 with the remaining olive oil, tortilla, spinach mixture, and feta cheese.
- Slice each quesadilla in half or into wedges.
- Serve immediately with marinara sauce for dipping.
Notes
Note: Cooked spinach can release water as it sits. When assembling the quesadillas, try to scoop the spinach solids from the top of the bowl, leaving any excess liquid behind. Using a slotted spoon can also help drain some of the moisture before adding the spinach to the tortilla to prevent a soggy quesadilla.
Recipe adapted from The Essential WW Freestyle Cookbook
Beverly says
I added egg to mine and it was very good. I will definitely make this again.