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Spinach and Feta Quesadillas

Crispy, creamy quesadillas filled with iron-rich spinach and tangy feta cheese, perfect for a quick Mediterranean-inspired meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch, Snack
Cuisine: Mediterranean, Vegetarian
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large whole wheat tortillas
  • 4 cups fresh spinach, chopped Iron-rich
  • 1 cup crumbled feta cheese High in calcium
  • ½ cup shredded mozzarella Optional for extra melt
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing spinach
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes Optional for heat
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or butter For cooking

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add chopped spinach and cook until fully wilted (3–4 minutes).
  4. Season with oregano, red pepper flakes, salt, and pepper.
  5. Transfer spinach to a plate and let excess moisture evaporate.
  6. Mix spinach with crumbled feta in a bowl.
  7. Lay tortillas flat and sprinkle mozzarella (if using) on half of each.
  8. Add spinach-feta mixture evenly over the same half.
  9. Fold tortillas in half and press gently.
Cooking
  1. Heat skillet with remaining oil or butter.
  2. Cook each quesadilla 2–3 minutes per side until golden and crispy.
  3. Rest for 1 minute, slice, and serve warm.

Notes

Serve with Greek yogurt and lemon dip or a fresh cucumber tomato salad. Refrigerate leftovers up to 3 days, reheat in skillet for best texture.