Description
This Spinach Feta Quesadillas recipe combines sautéed fresh spinach, aromatic garlic and onions, and tangy feta cheese, all melted inside warm flour tortillas for a deliciously quick and easy meal. Perfect as a satisfying snack or light dinner, these quesadillas are enhanced with Monterey Jack cheese for extra creaminess and subtle dill for a fresh herbal note.
Ingredients
Scale
Spinach Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 4 ounces feta cheese, crumbled
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh dill (optional)
Quesadillas
- 8 large flour tortillas (10-12 inch)
- 1/2 cup shredded Monterey Jack cheese (or your favorite melting cheese)
- 2 tablespoons unsalted butter
Instructions
- Cook the Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, ensuring it doesn’t burn.
- Sauté Spinach: Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and reduced in volume, about 5-7 minutes.
- Mix in Cheese and Seasonings: Remove the skillet from heat. Stir in crumbled feta cheese, dried oregano, salt, black pepper, and chopped fresh dill if using. Toss gently until the feta begins to soften and is evenly incorporated.
- Prepare Tortillas: Let the spinach mixture cool slightly. Lay out four tortillas on a flat surface.
- Assemble Quesadillas: Spread one quarter of the spinach-feta mixture evenly over one half of each tortilla, leaving about a 1-inch border around the edges. Sprinkle 1/8 cup of shredded Monterey Jack cheese over the spinach mixture on each tortilla, then fold the other half of the tortilla over the filling to create a half-moon shape, pressing the edges to seal.
- Cook Quesadillas: Melt the unsalted butter in a large skillet over medium heat. Cook two quesadillas at a time for 3-4 minutes per side until the tortillas are golden brown and crispy, and the cheese inside is melted and bubbly. Press gently with a spatula for even cooking and sealing.
- Drain and Rest: Transfer cooked quesadillas to a plate lined with paper towels to absorb excess butter. Repeat the cooking process with the remaining quesadillas.
- Serve: Allow the quesadillas to rest for 1-2 minutes before cutting into wedges to serve warm.
Notes
- Using fresh dill is optional, but it adds a wonderful fresh herbal flavor that complements the feta and spinach.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas of similar size.
- You can add a pinch of red pepper flakes to the spinach mixture for a mild heat boost.
- To make these quesadillas vegan, replace feta and Monterey Jack with plant-based cheeses and use olive oil instead of butter for cooking.
- Serve with sour cream, salsa, or guacamole for added flavor.
- Ensure the skillet is at medium heat to prevent burning the tortillas while allowing the cheese to melt properly.
