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.
From black bean quesadillas to ground beef and refried bean, 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…and I kinda think the spinach balances out all the cheese (ok, not really, but I’m just gonna roll with it 😉 ).
Why We Love Spinach Quesadillas
- Uses super simple ingredients
- Vegetarian
- 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 sieve (or clean tea towel) to remove all that excess moisture in the spinach. We’re not pressing the spinach through the sieve 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 warm 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.
Servings Suggestions
For a quesadilla dipping sauce, I usually opt for some Greek yogurt mixed with a little lemon juice, garlic, green (or parsley), salt and pepper. So good!
Another delicious option is tzatziki, which pairs wonderfully with these veggie quesadillas.
To make things even more substantial, try serving with homemade fries, Greek pasta salad, green salad, tomato salad or cucumber salad (from Lemon Tree Dwelling).
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 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 pan frying 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 Quesadilla Recipes You May Enjoy
- Ground Turkey Quesadillas – Ground turkey, cheese, black beans and bell pepper combined for one delicious quesadilla!
- Chicken Quesadillas – Chicken, cheese and hot peppers. Always a favourite.
- Breakfast Quesadillas – A yummy way to mix up your breakfast routine. Filled with scrambled eggs, beans and cheese, these are so filling..
Hope you love this cheesy vegetarian 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! Thank you!
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Cheesy Spinach Quesadillas (with mozzarella and feta)
Ingredients
- 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)
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 4 flour tortillas (about 7 to 8 inches in diameter)
Instructions
- 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 pan and squeeze through a sieve to get all that excess moisture out so you don't make your quesadillas soggy.
- 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.
- Cooking two quesadillas at a time, add some oil (about 1 tablespoon per batch) to a non stick pan on medium low heat (if you're using the same pan that you used for cooking the spinach, just wipe out before cooking your quesadillas).Note: Swirl the oil around in the pan so you get a good coverage of oil before adding your quesadillas.
- Cook each quesadilla 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!
Notes
- 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 pan frying 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)
