Why You’ll Love Cheesy Spinach Quesadillas Recipe
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Super simple ingredients — mostly pantry staples like tortillas, cheese, spinach, and seasonings.
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Comes together quickly — prep and cook in about 30 minutes.
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The melty mozzarella and tangy feta combine with spinach for a flavorful, comforting filling.
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Easy to double or scale — great whether you’re cooking for two or a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ pound baby spinach (about 8 ounces)
¼ teaspoon ground nutmeg
pinch salt
pinch freshly ground black pepper
4 ounces shredded mozzarella cheese (divided — about 1 cup)
4 flour tortillas (about 7–8 inches each)
½ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
1.5 ounces crumbled feta cheese (about 4–5 tablespoons)
¼ teaspoon garlic powder
2 tablespoons olive oil (for cooking — about 1 tablespoon per batch)
Plain Greek yogurt, for serving (optional)
Directions
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Heat a 12-inch sauté pan over medium heat. Add the spinach, nutmeg, salt, and pepper. Cover and cook until wilted, about 3–5 minutes. Let it cool.
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Drain the spinach well using a strainer or clean tea towel. Squeeze out as much moisture as possible.
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Chop the drained spinach into smaller pieces.
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Lay out each tortilla. On one half, sprinkle half of the mozzarella. Top with chopped spinach, red pepper flakes, and oregano.
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Add the remaining mozzarella, crumbled feta, and garlic powder. Fold each tortilla in half.
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Heat about 1 tablespoon of olive oil in a non-stick frying pan over medium-low heat. Cook the quesadillas in batches, 3–4 minutes per side, until golden and crispy and cheese is melted.
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Cut each quesadilla in half. Serve warm with Greek yogurt if desired.
Servings and timing
Serves: 8 pieces (4 folded quesadillas)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Swap in kale or Swiss chard instead of spinach.
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Leave out the red pepper flakes or garlic powder for a milder flavor.
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Add sautéed onions, mushrooms, or bell peppers for extra texture.
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Use whole-wheat tortillas for added fiber and nutrients.
Storage/Reheating
Let quesadillas cool completely before storing. Place in an airtight container and refrigerate for up to 2–3 days.
To reheat, use an oven or toaster oven at 350°F (175°C) until heated through. This keeps the tortillas crisp. You can also microwave, but the quesadillas may soften.
FAQs
What kind of spinach should I use — fresh or frozen?
Fresh baby spinach is recommended, but you can use frozen. Just thaw it fully and squeeze out excess moisture before using.
Can I make these quesadillas gluten‑free?
Yes, substitute with your favorite gluten-free tortillas.
Can I make less than 4 tortillas (fewer quesadillas)?
Yes, simply reduce the ingredients proportionally based on how many quesadillas you want.
Can I add meat to the quesadillas?
Definitely. Add cooked chicken, beef, or shrimp to the filling for extra protein.
What if I don’t have feta?
You can omit it or use a different crumbly cheese like goat cheese or queso fresco.
Can I make these spicy?
Yes, increase the crushed red pepper or add a dash of chili powder to kick up the heat.
How can I make these quesadillas crispier?
Cook on medium-low heat to give the tortilla time to crisp while the cheese melts evenly.
Can I freeze the cooked quesadillas?
Yes. Let them cool, then freeze individually on a tray. Transfer to a freezer bag. Reheat in the oven for best texture.
What to serve with these quesadillas?
Serve with Greek yogurt, salsa, guacamole, a green salad, or roasted vegetables.
Are these quesadillas vegetarian?
Yes, the basic recipe is vegetarian. Just avoid adding meat if you want to keep them that way.
Conclusion
These cheesy spinach quesadillas are a perfect blend of crispy and gooey, with comforting flavors and simple preparation. Whether you’re making a quick weekday lunch or a satisfying dinner, they come together fast and deliver big on taste. Customizable, family-friendly, and always delicious — you’ll want to make them again and again.
