Spinach and Feta Quesadillas

Honestly, weeknight dinners at our house can sometimes feel like a culinary tightrope walk – balancing speed, nutrition, and, most importantly, something the whole family will actually eat without a battle. That’s where these Spinach and Feta Quesadillas have become an absolute lifesaver. From the first time I whipped them up, they were a hit. The crispy tortilla, the warm, melty cheese mingling with the savory spinach and tangy feta – it’s a flavor combination that’s surprisingly sophisticated yet completely kid-friendly. My usually picky eaters devour them, and I love how quickly they come together. Plus, sneaking in a good dose of greens without any complaints? That’s a win in my book! This recipe isn’t just about a quick meal; it’s about creating something delicious and satisfying that brings everyone to the table happy, and that, for me, makes it a true family favorite.

Ingredients

• Large Flour Tortillas: These form the foundation of our quesadillas, providing a soft yet sturdy wrap that crisps up beautifully when cooked. Choose large ones to maximize filling and ensure a satisfying meal.
• Fresh Spinach: The star green of this dish, spinach adds a boost of vitamins and a mild, earthy flavor that complements the feta perfectly. Fresh spinach wilts down nicely when heated, making it ideal for the filling.
• Feta Cheese: This salty, crumbly cheese is the flavor powerhouse of the quesadilla. Its tangy and briny notes cut through the richness of the cheese and spinach, creating a balanced and delicious filling. Look for feta packed in brine for the best flavor and texture.
• Shredded Cheese (Monterey Jack or Mozzarella): A milder cheese like Monterey Jack or Mozzarella acts as the melty binder in the quesadilla, holding the filling together and adding a creamy texture. These cheeses melt beautifully and don’t overpower the other flavors.
• Olive Oil: Used for cooking the spinach and for brushing the tortillas, olive oil adds a subtle fruity flavor and helps to crisp the tortillas to golden perfection.
• Garlic Powder: A touch of garlic powder enhances the savory notes of the spinach and feta, adding depth of flavor to the filling.
• Onion Powder: Similar to garlic powder, onion powder provides a subtle savory undertone that complements the other ingredients and adds complexity to the overall taste.
• Salt: Enhances the flavors of all the ingredients and balances the saltiness of the feta. Use sparingly and adjust to taste.
• Black Pepper: Adds a touch of spice and depth to the filling, complementing the other seasonings and enhancing the overall flavor profile.

Instructions

1. Prepare the Spinach: Begin by thoroughly washing the fresh spinach. Even if it’s pre-washed, a quick rinse ensures any grit or impurities are removed. Pat the spinach dry with paper towels or use a salad spinner to remove excess water. This step is crucial because excess moisture can make the quesadillas soggy. Roughly chop the spinach into smaller pieces. This makes it easier to distribute evenly in the quesadillas and ensures it cooks down nicely.
2. Sauté the Spinach: Heat a tablespoon of olive oil in a large skillet over medium heat. Allow the oil to heat up until it shimmers slightly, indicating it’s ready for cooking. Add the chopped spinach to the skillet. It might seem like a lot of spinach at first, but don’t worry, it will wilt down significantly as it cooks. Sauté the spinach for 3-5 minutes, stirring frequently, until it wilts and becomes tender. You’ll notice it shrinking in volume as it cooks. Avoid overcooking, as you want the spinach to retain some texture and not become mushy.
3. Season the Spinach: Once the spinach is wilted, season it with garlic powder, onion powder, salt, and black pepper. Start with about 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to ensure the seasonings are evenly distributed throughout the spinach. Taste the spinach and adjust the seasonings to your preference. You can add more garlic powder, onion powder, salt, or pepper as needed. Remember that the feta cheese is also salty, so be mindful of the overall salt level.
4. Combine the Filling Ingredients: In a medium bowl, combine the sautéed spinach, crumbled feta cheese, and shredded Monterey Jack or mozzarella cheese. Use your hands or a spoon to gently mix the ingredients until they are well combined. Ensure the feta and shredded cheese are evenly distributed throughout the spinach. This mixture forms the delicious and flavorful filling for your quesadillas.
5. Assemble the Quesadillas: Lay out one large flour tortilla on a clean, flat surface. Spread half of the spinach and feta mixture evenly over one half of the tortilla, leaving a small border around the edge. Make sure the filling is distributed in a single layer for even cooking and melting. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat this process with the remaining tortilla and filling to assemble the second quesadilla.
6. Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Lightly brush the outside of each quesadilla with olive oil. This will help them crisp up and turn golden brown during cooking. Place one or two quesadillas (depending on the size of your skillet) in the hot skillet. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey inside. Use a spatula to gently press down on the quesadillas while they are cooking. This helps to ensure even browning and melting of the cheese. Flip the quesadillas carefully using a spatula to cook the other side.
7. Serve and Enjoy: Once the quesadillas are cooked to golden brown and the cheese is melted, carefully remove them from the skillet and place them on a cutting board. Let them cool slightly for a minute or two before cutting them into wedges. This makes them easier to handle and eat. Cut each quesadilla into halves or thirds, depending on your preference. Serve immediately while they are warm and the cheese is melty. Enjoy your delicious Spinach and Feta Quesadillas!

Nutrition Facts

(Per serving, approximately 1/2 quesadilla. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1/2 Quesadilla
• Calories: Approximately 350-400 calories per serving. This provides a moderate amount of energy for a satisfying meal or snack.
• Protein: Approximately 20-25 grams of protein per serving. Protein is essential for building and repairing tissues, and helps you feel full and satisfied. The feta and cheese contribute significantly to the protein content.
• Fat: Approximately 20-25 grams of fat per serving. This includes healthy fats from olive oil and cheese, but also saturated fat from cheese. Fat is important for energy, hormone production, and nutrient absorption.
• Carbohydrates: Approximately 25-30 grams of carbohydrates per serving. These come primarily from the flour tortilla and spinach. Carbohydrates are the body’s primary source of energy.
• Fiber: Approximately 3-4 grams of fiber per serving. Spinach is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels.

Preparation Time

• Prep Time: 15 minutes. This includes washing and chopping the spinach, crumbling the feta, shredding the cheese (if not pre-shredded), and mixing the filling. The recipe is designed to be quick and efficient, perfect for busy weeknights.
• Cook Time: 10 minutes. This includes sautéing the spinach and cooking the quesadillas in the skillet until golden brown and the cheese is melted. The cooking process is rapid, ensuring a meal that’s ready in under 30 minutes from start to finish.
• Total Time: 25 minutes. From start to finish, you can have delicious and nutritious Spinach and Feta Quesadillas on the table in just about 25 minutes, making it an ideal choice for a fast and flavorful meal.

How to Serve

• Classic Sides:
  • Salsa: A vibrant and refreshing salsa, whether it’s a classic tomato salsa, a tangy salsa verde, or a fruity mango salsa, adds a zesty kick and complements the richness of the quesadilla.
  • Guacamole: Creamy and cool guacamole provides a delicious contrast in texture and flavor to the crispy quesadilla. The avocado adds healthy fats and a smooth richness.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt offers a cool and tangy counterpoint to the savory filling. Greek yogurt also adds a protein boost.
• Dipping Delights:
  • Ranch Dressing: A classic and crowd-pleasing dip that’s especially popular with kids. Ranch dressing adds a creamy and herby flavor.
  • Spicy Mayo: Mix mayonnaise with sriracha or your favorite hot sauce for a creamy and spicy dipping sauce that adds a fiery kick.
  • Hummus: For a Mediterranean twist, serve with hummus. Its earthy and nutty flavors pair well with the spinach and feta filling and offer a healthier dipping option.
• Make it a Meal:
  • Side Salad: A simple green salad with a light vinaigrette provides a fresh and healthy accompaniment, balancing the richness of the quesadilla and adding extra vegetables to the meal.
  • Black Beans and Rice: Serve alongside a side of seasoned black beans and rice for a more substantial and filling meal. This combination creates a complete and satisfying dinner.
  • Corn on the Cob: Grilled or boiled corn on the cob, especially during summer months, adds a sweet and summery side dish that complements the quesadillas perfectly.
• Perfect for Occasions:
  • Quick Lunch: Spinach and feta quesadillas are ideal for a speedy and satisfying lunch at home or at work. They are easy to pack and reheat (though best enjoyed fresh).
  • Weeknight Dinner: As mentioned, they are a weeknight dinner champion – fast, flavorful, and family-friendly. They require minimal effort and cleanup.
  • Appetizer or Snack: Cut into smaller triangles, these quesadillas make a fantastic appetizer for parties or a hearty snack for game day gatherings. They are easy to eat and always a crowd-pleaser.

Additional Tips for Perfect Spinach and Feta Quesadillas

1. Squeeze Out Excess Moisture from Spinach: After sautéing the spinach, gently squeeze out any excess moisture using a clean kitchen towel or paper towels. This prevents the quesadillas from becoming soggy and ensures a crispier texture. Excess water can also dilute the flavors.
2. Don’t Overfill the Quesadillas: Resist the urge to overfill the quesadillas. Too much filling can make them difficult to fold, cook evenly, and can lead to the filling spilling out during cooking. A moderate amount of filling ensures a balanced and well-cooked quesadilla.
3. Use Good Quality Tortillas: Opt for good quality flour tortillas. Thicker tortillas tend to hold up better to the filling and grilling process, resulting in a more satisfying quesadilla. Look for tortillas that are soft and pliable, not dry or cracked.
4. Low and Slow Cooking for Cheese Melt: Cook the quesadillas over medium-low heat rather than high heat. This allows the cheese to melt completely and become gooey without burning the tortillas. Cooking at a lower temperature ensures even cooking and prevents the outside from browning too quickly while the inside remains cold.
5. Experiment with Cheese Combinations: While Monterey Jack and Mozzarella are great choices for melting, feel free to experiment with other cheese combinations. Try adding a bit of sharp cheddar for a bolder flavor, provolone for extra creaminess, or even a sprinkle of crumbled goat cheese for a tangier twist.
6. Add a Pinch of Red Pepper Flakes: For a subtle kick of heat, add a pinch of red pepper flakes to the spinach mixture while sautéing. This adds a pleasant warmth that complements the spinach and feta without being overpowering. Adjust the amount to your spice preference.
7. Make it Heartier with Protein: To make the quesadillas even more substantial, consider adding cooked protein to the filling. Grilled chicken, shredded rotisserie chicken, black beans, or chickpeas would all be delicious additions. This turns them into a more complete and protein-packed meal.
8. Prepare Filling in Advance: You can prepare the spinach and feta filling ahead of time and store it in the refrigerator for up to 2 days. This makes assembling the quesadillas even quicker, especially if you are meal prepping or want a fast weeknight dinner. Just ensure the filling is properly cooled before storing and reheat slightly before assembling, if desired.

FAQ About Spinach and Feta Quesadillas

1. Can I use frozen spinach instead of fresh spinach?
   • Yes, you can use frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess water as possible before sautéing it. Frozen spinach can sometimes be more watery than fresh spinach, so thorough draining is crucial to avoid soggy quesadillas. Ensure you chop it after thawing for even distribution.
2. What if I don’t like feta cheese? Can I substitute it?
   • Absolutely! If you’re not a fan of feta, you can substitute it with other cheeses like goat cheese, ricotta cheese (though drain excess liquid if using ricotta), or even a creamy cheese like Boursin. Each cheese will offer a slightly different flavor profile, but they can all work well in a spinach quesadilla. Consider adding a pinch more salt if using a less salty cheese than feta.
3. Can I make these quesadillas vegetarian or vegan?
   • These quesadillas are already vegetarian! To make them vegan, you would need to substitute the feta and shredded cheese with vegan cheese alternatives. There are many good vegan feta and shredded cheese options available now. Ensure the tortillas are also vegan, as some may contain lard.
4. How do I keep quesadillas warm if I’m making a big batch?
   • To keep quesadillas warm, you can place them on a wire rack set over a baking sheet in a preheated oven at a low temperature (around 200°F or 95°C). This allows air to circulate around the quesadillas, preventing them from getting soggy on the bottom. You can also use a warming drawer if you have one. Avoid stacking them directly on top of each other as this can trap steam and make them soft.
5. Can I grill these quesadillas instead of cooking them in a skillet?
   • Yes, grilling quesadillas is a fantastic option, especially during warmer months! Preheat your grill to medium heat. Lightly brush the quesadillas with olive oil and grill for 3-4 minutes per side, or until grill marks appear and the cheese is melted. Grilling adds a smoky flavor and nice char to the tortillas.
6. Can I add other vegetables to the filling?
   • Definitely! Feel free to get creative and add other vegetables to the filling. Sautéed mushrooms, onions, bell peppers, or sun-dried tomatoes would all be delicious additions. Ensure any added vegetables are cooked before being added to the quesadilla filling to prevent them from being undercooked.
7. Are these quesadillas kid-friendly?
   • Yes, Spinach and Feta Quesadillas are generally kid-friendly! The mild flavors of spinach and cheese are often appealing to children, and the quesadilla format is fun and easy for them to eat. You can adjust the seasonings to be milder if needed, and consider serving them with kid-friendly dips like ketchup or mild salsa.
8. How long do leftover quesadillas last and how should I reheat them?
   • Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, the best way is to use a skillet or a dry pan over medium heat. Cook for a few minutes per side until heated through and the tortilla is crispy again. You can also reheat them in a toaster oven or oven at 350°F (175°C) for about 10-15 minutes. Microwaving is not recommended as it can make the tortillas soggy.

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