Description
Spinach And Feta Quesadillas are a culinary revelation, transforming simple ingredients into a dish that feels both effortlessly gourmet and incredibly comforting. Forget the ordinary; this recipe elevates the humble quesadilla, marrying traditional Mexican ingenuity with vibrant Mediterranean flavors for an unforgettable meal that’s sure to become a cherished favorite.
Ingredients
For the Quesadillas
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil or butter, for cooking
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
- ½ cup cooked grilled chicken, diced (optional)
Instructions
- Wilt the Spinach: In a pan over medium heat, wilt 2 cups of fresh chopped spinach for 2-3 minutes. Transfer to a colander and press firmly to remove as much excess water as possible.
- Prepare the Filling: In a bowl, combine the thoroughly drained spinach, 1 cup crumbled feta cheese, ¼ cup chopped sun-dried tomatoes, ¼ cup sliced black olives, and ½ cup diced cooked grilled chicken. Mix all ingredients thoroughly.
- Assemble: Lay one tortilla flat. Spoon about ¼ of the prepared filling evenly over one half of the tortilla, leaving a small border. Fold the empty half of the tortilla over the filling to form a half-moon shape. Gently press the edges to seal. Repeat this process for the remaining 3 tortillas.
- Cook First Side: Heat 1 tablespoon of olive oil or butter in a large non-stick skillet over medium heat. Once hot, carefully place an assembled quesadilla into the pan. Cook for 3-5 minutes until the bottom side is golden brown and crispy.
- Cook Second Side: Carefully flip the quesadilla to the other side. Add another ½ teaspoon of butter or oil to the pan if needed. Continue to cook for another 3-5 minutes until the second side is golden brown, and the filling is hot and well-heated. Repeat for all remaining quesadillas.
- Serve: Remove cooked quesadillas from the pan and let them rest on a cutting board for a minute. Slice each quesadilla into 2 or 3 wedges using a sharp knife or pizza cutter. Serve immediately while warm, accompanied by optional toppings such as salsa, sour cream, or guacamole.
Notes
Pro Tip: Draining the spinach completely is the most important step! If the filling is too wet, the quesadilla will steam and become soggy instead of crispy.
Serving Suggestion: Try serving these with a dollop of Greek yogurt mixed with a little garlic powder and fresh dill for a full Mediterranean experience.
- Prep Time: P0H15M
- Cook Time: P0H20M
Nutrition
- Serving Size: 4 quesadillas
Keywords: Spinach Feta Quesadillas, Mediterranean, Quick Lunch, Healthy Quesadilla, Feta Chicken