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Spinach Quesadillas with Feta and Mozzarella Recipe

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4.4 from 7 reviews

Delicious and easy-to-make Spinach Quesadillas featuring a savory blend of wilted spinach, mozzarella, feta cheese, and aromatic spices, all nestled inside warm, crispy flour tortillas. Perfect as a quick lunch or snack, these quesadillas are golden brown and melty on the inside, served optionally with creamy Greek yogurt for extra tang.

  • Total Time: 30 minutes
  • Yield: 8 pieces (4 quesadillas, cut in half)

Ingredients

Spinach Mixture

  • 1/2 pound baby spinach (8 ounces)
  • 1/4 teaspoon ground nutmeg
  • Pinch salt
  • Pinch freshly ground black pepper

Cheese and Seasonings

  • 4 ounces shredded mozzarella cheese, divided (about 1 cup)
  • 1.5 ounces crumbled feta cheese (about 4 to 5 tablespoons)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Other

  • 4 flour tortillas (each about 7 to 8 inches in diameter)
  • 2 tablespoons olive oil (to grease pan; about 1 tablespoon per batch)
  • Plain Greek yogurt (for serving, optional)

Instructions

  1. Sauté Spinach: 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. Then allow the spinach to cool for a few minutes.
  2. Drain Spinach: Once cool enough to handle, place the spinach in a fine mesh strainer or a clean tea towel to remove excess moisture. Press gently with a wooden spoon to ensure most water is squeezed out, preventing soggy quesadillas.
  3. Chop Spinach: Finely chop the drained spinach to prepare for filling assembly.
  4. Assemble Quesadillas – Layer 1: Spread half of the mozzarella cheese (2 ounces or 1/2 cup) over one half of each flour tortilla.
  5. Assemble Quesadillas – Layer 2: Evenly distribute the chopped spinach on top of the mozzarella cheese. Sprinkle crushed red pepper flakes and dried oregano over the spinach.
  6. Assemble Quesadillas – Layer 3: Add the remaining mozzarella cheese (2 ounces or 1/2 cup), crumbled feta cheese, and garlic powder on top. Fold each tortilla in half to form a half-moon shape.
  7. Prepare to Cook: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Swirl the oil to evenly coat the pan. Note that quesadillas will be cooked in batches of two, adding more oil between batches.
  8. Cook First Side: Place two quesadillas in the pan and cook for 3 to 4 minutes until golden brown on the bottom.
  9. Cook Second Side: Carefully flip the quesadillas and continue cooking for another 3 to 4 minutes until golden brown and crispy, ensuring the mozzarella has melted inside. Watch closely to prevent burning.
  10. Repeat Cooking: Repeat the cooking process with the remaining quesadillas, adding more olive oil as needed.
  11. Serve: Once cooked, cut each quesadilla in half to yield 8 pieces total. Serve warm, optionally with plain Greek yogurt on the side. Enjoy!

Notes

  • Removing excess moisture from cooked spinach is crucial to avoid soggy quesadillas.
  • Cook quesadillas on medium-low heat to ensure cheese melts without burning the tortilla.
  • Greek yogurt adds a creamy, tangy contrast but is optional.
  • Adjust red pepper flakes to control spiciness according to preference.
  • This recipe yields 8 serving pieces, ideal for sharing or meal prepping.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lunch or Snack
  • Method: Frying
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/spinach-quesadillas-with-feta-and-mozzarella-recipe/