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!
It’s no surprise whatsoever how much we love quesadillas around here.
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 … and I kinda think the spinach balances out all the cheese (okay, not really, but I’m just gonna roll with it).
Why We Love Spinach Quesadillas
- Uses super simple ingredients
- They come together in about 25 minutes
- 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!
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.
- Use a fine mesh strainer (or clean tea towel) to remove all that excess moisture in the spinach. We’re not pressing the spinach through the strainer here, just using it to get rid of that extra water.
- Give the spinach a little chop.
- Place some shredded mozzarella cheese on one half of your flour tortillas.
- Top with some cooked spinach, red chili flakes and oregano.
- Next top with more mozzarella cheese, crumbled feta and a little garlic powder.
- Cover over your tortilla so you have a little half moon shape.
- Pan fry on both sides until crispy on the outside and the cheese is nice and melty inside.
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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.
For a quesadilla dipping sauce, I usually use Greek yogurt mixed with a little lemon juice, garlic, green (or parsley), salt and pepper. So good!
Another delicious option is tzatziki (from A Fork’s Tale), which pairs wonderfully with these veggie quesadillas.
More Recipe Tips
Don’t skip removing the excess moisture from your spinach after cooking. You don’t want that moisture to make your quesadillas soggy!
If the size of your flour tortillas are larger (or smaller) than the ones used in the recipe, the quantity of quesadillas you yield may vary.
Some chili 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 are parsley or dill.
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.
More Delicious Quesadilla Recipes
Hope you love this cheesy quesadilla recipe as much as we do!
If you try these spinach quesadillas, please leave a comment below. Love to hear how you enjoyed the recipe!
Cheesy Spinach Quesadillas (with mozzarella and feta)
- ½ pound baby spinach (or 8 ounces)
- ¼ teaspoon ground nutmeg
- pinch salt
- pinch black pepper
- 4 ounces shredded mozzarella cheese (one packed cup)
- ½ teaspoon red chili flakes
- ¼ teaspoon dried oregano
- 1.5 ounces feta cheese , crumbled (or about 4 to 5 tablespoons). Opt for a vegetarian variety, if needed, to keep things vegetarian.
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 4 flour tortillas (about 7 to 8 inches in diameter)
- In a 12-inch non-stick pan on medium heat, add spinach, salt, pepper and nutmeg. Cover and cook until spinach has wilted, about 3 to 5 minutes.
- Remove spinach from the pan and squeeze through a fine mesh strainer to get all that excess moisture out so you don't make your quesadillas soggy. Note: You're not actually pushing the spinach through the strainer, you're just using to squeeze some of that extra moisture out. Alternatively, you can place the spinach in a clean tea towel and squeeze the moisture out.
- Chop the spinach.
- To assemble quesadillas, distribute half of the mozzarella cheese over one half of each tortilla.
- Next, distribute spinach over top.
- Then, goes chili flakes, oregano, feta cheese and garlic powder.
- Top with remaining mozzarella cheese and fold the quesadillas over so you have a half moon shape.
- Heat about 1 tablespoon of oil in a non-stick pan over medium-low heat. Note: Gently swirl the oil around in the pan so you get a good coverage of oil before adding your quesadillas.Note: If you're using the same pan that you used for cooking the spinach, just wipe out before adding the oil and cooking your quesadillas.
- Cook quesadillas in batches (about 2 at a time and replacing oil, as necessary, between batches). Cook quesadillas about 3 to 4 minutes per side or until golden on the outside and the mozzarella cheese has melted inside (watch so they don't burn). Cut each quesadilla in half and enjoy!
- Don’t skip removing the excess moisture from your spinach after cooking. You don’t want that moisture to make your quesadillas soggy!
- If the size of your flour tortillas are larger (or smaller) than the ones used in the recipe, the quantity you yield may vary.
- Some chili flakes are used, but you can omit (or use more) depending on your love of spicy (though, these aren’t spicy, if you ask me).
- Other delicious herb options are parsley or dill.
- When cooking the 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.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.