Cheesy Spinach Quesadillas

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 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!

How To Make Them

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

1. 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.
2. 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).
3. Give the spinach a little chop.
4. 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.
5. Fold over each tortilla so it’s a half-moon shape.
6. 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.

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 (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.

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.

More Delicious Quesadilla Recipes

• Ground Turkey Quesadillas
• Cheesy Chicken Quesadillas
• Breakfast Quesadillas

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

Cheesy Spinach Quesadillas

Dawn | Girl Heart Food

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!

5 from 8 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Servings 8 pieces

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Ingredients

 

• ½ pound baby spinach, 8 ounces
• ¼ teaspoon ground nutmeg
• pinch salt
• pinch freshly ground black pepper
• 4 ounces shredded mozzarella cheese, divided (about 1 cup)
• 4 flour tortillas, each about 7 to 8 inches in diameter
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1.5 ounces crumbled feta cheese, about 4 to 5 tablespoons
• ¼ teaspoon garlic powder
• 2 tablespoons olive oil, to grease pan to cook quesadillas (about 1 tablespoon of oil per batch)
• Plain Greek yogurt, for serving (optional)

Instructions

• Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes. Allow the spinach to cool for a few minutes.
• 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 so you don't make your quesadillas soggy.

  Note: 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.
• Chop the spinach.
• To assemble quesadillas, distribute half of the mozzarella cheese (2 ounces or ½ cup) over one half of each tortilla.
• Next, distribute spinach over top of the mozzarella cheese. Then, sprinkle over crushed red pepper flakes and oregano.
• Top the spinach with the remaining 2 ounces or ½ cup of mozzarella cheese, feta and garlic powder. Fold over each tortilla so it's a half-moon shape.
• To cook quesadillas, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around in the pan so you get a good coverage of oil before adding your quesadillas.

  Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches.
• Place two quesadillas in the pan. Cook quesadillas for about 3 to 4 minutes on one side.
• Carefully flip quesadillas to the other side and continue to cook for another 3 to 4 minutes or until they're golden brown and crispy on the outside and the mozzarella cheese has melted inside (carefully watch to ensure they don't burn).
• Repeat process to cook remaining quesadillas.
• Once done, cut each quesadilla in half so you have 8 pieces. Great served with plain Greek yogurt. 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!
• 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.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword vegetable quesadilla recipe

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