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A Mediterranean twist on classic quesadillas pairs earthy spinach with tangy feta cheese, creating a quick and nourishing meal that's ready in minutes. The combination of wilted greens and melty cheese between crispy tortillas offers a satisfying blend of textures and flavors.
I started making these during busy weekday lunches, and they've become my go-to solution for those times when I want something nutritious but don't have much time to cook.
Essential Ingredients
- Fresh spinach: Choose bright, crisp leaves without wilting
- Feta cheese: Greek or Bulgarian for best flavor and texture
- Tortillas: 8-inch flour tortillas work best
- Olive oil: Extra virgin adds rich flavor
- Optional add-ins: Sun-dried tomatoes or Kalamata olives enhance Mediterranean flavors
Detailed Instructions
- Heat skillet over medium heat until a drop of water sizzles:
- Meanwhile, roughly chop spinach into manageable pieces:
- Brush one side of tortilla with olive oil:
- Place tortilla oil-side down in pan:
- Sprinkle half the tortilla with crumbled feta:
- Add generous handful of chopped spinach:
- Fold empty half over filling, pressing gently:
- Cook 2-3 minutes until golden brown:
- Carefully flip and cook additional 1-2 minutes:
- Transfer to cutting board and let rest 1 minute before slicing:
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My Mediterranean grandmother taught me to add a pinch of dried oregano to the spinach - it's become my secret ingredient for extra authenticity.
Perfect Pairings
These quesadillas shine alongside a simple Greek salad or lemony soup.
Make-Ahead Tips
Prep spinach and crumble feta in advance for faster assembly.
Storage Success
Best eaten fresh, but can be refrigerated up to 2 days. Reheat in dry skillet.
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This recipe has saved countless lunches in my household, proving that healthy eating doesn't require complicated ingredients or techniques.
Frequently Asked Questions
- → Can I make these ahead of time?
- Best served fresh, but you can prep ingredients ahead. Reheat assembled quesadillas in a skillet for 1-2 minutes per side.
- → What can I serve with these quesadillas?
- Greek salad, hummus, tzatziki, or a simple green salad make great sides.
- → Can I use frozen spinach?
- Yes, just thaw and drain well to remove excess moisture before using.
- → What's a good substitute for feta?
- Goat cheese or halloumi work well as alternatives to feta.
- → How do I keep quesadillas crispy?
- Don't stack them when serving, and keep warm in a single layer in a 200°F oven if needed.