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Spanakopita Quesadillas

Close-up of golden brown Spanakopita Quesadilla wedges served with tomato sauce and fresh mint.
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5 from 1 review

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.

Ingredients

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  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt and freshly ground black pepper to taste
  • 10 ounces fresh spinach, roughly chopped
  • 1/4 cup fresh mint leaves, lightly packed and roughly chopped
  • 1/2 cup crumbled feta cheese
  • 4 medium flour tortillas (or 2 large)
  • Marinara sauce for dipping (optional)

Instructions

  1. 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.
  2. Add the fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts down significantly, about 3-5 minutes.
  3. 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.
  4. Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Place one tortilla in the skillet over medium-low heat.
  5. Spread half of the spinach mixture evenly over one half of the tortilla. Sprinkle half of the crumbled feta cheese over the spinach.
  6. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
  7. Cook the quesadilla for 3-4 minutes per side, or until golden brown and crispy, and the feta cheese is warmed through. 
  8. 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.
  9. Slice each quesadilla in half or into wedges.
  10. 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

Nutrition

Find it online: https://crave-worthy.com/spanakopita-quesadillas/