Cheesy Spinach Quesadillas

Published: October 7, 2020 Updated: October 7, 2020 / By: Dawn | Girl Heart Food 28 Comments

With a perfectly crispy exterior and an ultra savoury and cheesy interior, these spinach quesadillas make for the most delicious meal any day of the week! There’s lots of baby spinach, flavourful seasonings and both mozzarella and crumbled feta. This spinach quesadilla recipe is a must try!

Stack of four cheesy spinach quesadillas.

It’s no surprise whatsoever how much we love quesadillas around here.

From black bean quesadillas to ground beef quesadillas and refried bean quesadillas, they’re always a favourite and sure to disappear quickly when they hit the table.

These spinach quesadillas have somewhat of a spanakopita vibe with the cooked spinach, feta and garlic. If you’re a fan of those flavours too, you’ll love these vegetable quesadillas.

On a side note: what’s the deal with spinach, anyway?

It’s so funny. You start with a huge amount only to be left with what seems like a tablespoon, lol.

In all seriousness, though, what’s left does pack a punch and works wonderfully with the other ingredients here. Plus, I kinda think the spinach balances out all the cheese (okay, not really, but I’m just gonna roll with it).

Why We Love These Spinach Quesadillas

This easy spinach quesadilla recipe uses super simple ingredients.
These quesadillas come together in quickly (great for an easy weeknight supper).
The recipe can easily be doubled if you’re serving more people (or just you and your bud if you’re really hungry).
They’re cheesy, savoury and simply delicious!

Stack of eight cheesy spinach quesadillas.

How To Make Them

Full details are in the recipe card below, but here are the basics:

Start by adding some baby spinach, ground nutmeg and a little salt and pepper to a pan. Cover and cook until wilted. Allow the spinach to cool a tad.
Once the spinach is cool enough to handle, place it in a fine mesh strainer (or clean tea towel) to remove all that excess moisture. If using a fine mesh strainer, you’re not pressing the spinach through the strainer, just using it to get rid of that extra water. To do this, I like to press the spinach against the strainer with a wooden spoon, allowing the excess water to flow out. The more moisture removed, the better (you don’t want to water down your quesadillas).
Give the spinach a little chop.
Place some shredded mozzarella cheese on one half of each flour tortilla, then top with cooked spinach, crushed red pepper flakes, oregano, more mozzarella cheese, crumbled feta and a little garlic powder.
Fold over each tortilla so it’s a half-moon shape.
Pan fry the quesadillas (in batches) on both sides in a greased pan until they’re crispy on the outside and the cheese is nice and melty inside. There ya have it, cheesy and delicious spinach quesadillas! Once all the quesadillas are cooked, then cut each quesadilla in half.

Collage of steps to make quesadillas with spinach and cheese.

Can I Use Frozen Spinach?

You most certainly can!

I do enjoy fresh baby spinach here, but thawed frozen spinach will work in a pinch.

Just cook in the pan with your seasonings and proceed with the recipe. You’ll likely get a little more moisture come out of the spinach, too.

Serving Ideas

For a quesadilla dipping sauce, I usually use Greek yogurt mixed with a little lemon juice, garlic, green onion (or parsley), salt and pepper. So good!

Other delicious options are plain Greek yogurt, tzatziki or lemon dill yogurt sauce.

To make things even more substantial, try serving the quesadillas with homemade fries, Greek pasta salad, green salad, tomato salad or cucumber salad.

Hand holding a quesadilla made with spinach and cheese.

Tips and Variations

Don’t skip removing the excess moisture from your spinach after cooking. You don’t want that moisture to make your quesadillas soggy!
When cooking these spinach quesadillas, I prefer to have the heat on a medium-low setting so they crisp up nicely and the cheese melts. If the heat is too high, you run the chance of cooking the outside too quickly without having the mozzarella cheese melt inside.
Some crushed red pepper flakes are used, but you can omit (or use more) depending on your love of spice (though, these aren’t spicy, if you ask me).
Other delicious herb options for these cheesy quesadillas are parsley or dill.

Overhead shot of crispy quesadillas on a blue board next to spinach & red pepper flakes.

More Delicious Quesadilla Recipes

If you try these spinach quesadillas, be sure to leave a comment below!