Mediterranean Feta & Spinach Greek-Style Quesadillas

These Mediterranean Feta & Spinach Quesadillas bring together the flavors of Greece in a crispy, golden tortilla. Fresh spinach, creamy feta, herbs, and a touch of lemon zest create a light but satisfying filling that melts perfectly with gooey mozzarella or kasseri cheese. They’re quick, wholesome, and ideal for lunch, dinner, or even a party appetizer.

Time: 25 minutes (10 min prep, 15 min cook)
Serves: 2–3

Ingredients

For the Filling:

Fresh spinach – 3 cups, chopped (or 1½ cups frozen, thawed and drained)

Olive oil – 1 tbsp

Garlic – 2 cloves, minced

Green onions – 2, sliced

Crumbled feta cheese – ½ cup

Shredded mozzarella or Greek kasseri cheese – ½ cup

Fresh dill – 1 tbsp, chopped (or 1 tsp dried dill)

Fresh parsley – 2 tbsp, chopped

Salt – a pinch (feta is salty, so go easy)

Black pepper – ¼ tsp

Lemon zest – ½ tsp (optional, adds freshness)

For Assembling:

Flour tortillas – 4 large (8-inch)

Olive oil – for brushing or cooking

Instructions

Prepare the spinach mixture
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and green onions; sauté for about 30 seconds, just until fragrant.
Add the chopped spinach and cook until wilted (about 2–3 minutes). If using frozen spinach, make sure it’s well-drained before adding.

Mix the filling
Transfer the cooked spinach mixture to a bowl. Let it cool slightly, then add feta, mozzarella (or kasseri), dill, parsley, black pepper, and lemon zest. Stir to combine. Taste before adding salt — feta usually provides enough.

Assemble the quesadillas
Lay a tortilla flat on a clean surface. Spread about ¼ of the filling evenly over one half of the tortilla, then fold it over to create a half-moon shape. Repeat with the remaining tortillas and filling.

Cook the quesadillas
Heat a skillet or griddle over medium heat. Brush lightly with olive oil and cook each quesadilla for 2–3 minutes per side, until golden and crisp. Press gently with a spatula to help the cheese melt evenly.

Slice and serve
Transfer to a cutting board, rest for a minute, then slice into wedges. Serve warm — optionally with a side of tzatziki, Greek yogurt dip, or a simple lemon-herb drizzle.

Tips

Drain spinach well
If using frozen spinach, squeeze out all excess water with paper towels or a clean kitchen cloth. Extra moisture can make the tortillas soggy and prevent the cheese from melting evenly.

Cool the filling slightly
Let the spinach mixture cool for a few minutes before adding the cheese. If it’s too hot, the feta may melt into the spinach instead of staying creamy and crumbly.

Use the right heat
Cook over medium heat so the tortilla gets crisp and golden without burning before the cheese melts.

Brush lightly with olive oil
A light brush of oil on the tortillas (instead of heavy frying) gives them a beautiful golden finish and that Mediterranean flavor without greasiness.

Choose good feta
Try to use block feta in brine instead of pre-crumbled. It’s creamier, less dry, and has better flavor when heated.

Press gently while cooking
Use a spatula to lightly press the quesadilla as it cooks—this helps the filling spread evenly and ensures a crispy texture on both sides.

Rest before slicing
Let the cooked quesadilla rest for a minute before cutting so the cheese settles and doesn’t ooze out.

Variations

Add Mediterranean veggies
Mix in finely chopped roasted red peppers, sun-dried tomatoes, or olives for extra texture and flavor.

Protein Boost
Add a bit of shredded chicken, tuna, or crumbled chickpeas for a more filling version that still stays light.

Cheese Swap
Replace mozzarella with halloumi, provolone, or gruyère for different melt and flavor profiles.

Vegan Option
Use vegan feta and vegan mozzarella or a cashew-based cheese, and sauté the spinach in olive oil only.

Baked Version
Instead of pan-frying, brush both sides lightly with olive oil and bake at 200°C (400°F) for about 8–10 minutes, flipping once. You’ll get an evenly crisp texture with less hands-on time.

Add a squeeze of lemon
Just before serving, drizzle fresh lemon juice over the wedges. It lifts the richness of the cheese and brightens the herbs.

Serve with dips
These pair beautifully with tzatziki, garlic yogurt dip, or a simple hummus on the side.

Q&A

Q: Can I make these quesadillas ahead of time?
A: You can prepare the spinach filling up to a day in advance and keep it refrigerated. When you’re ready to eat, just assemble and cook the quesadillas fresh for the best crispness.

Q: What’s the best way to reheat them?
A: Reheat in a skillet or air fryer for a few minutes on medium heat. This keeps the tortillas crisp. Avoid microwaving—they’ll turn soft and chewy.

Q: Can I use corn tortillas instead of flour?
A: You can, but they tend to crack when folded. If you prefer corn, use smaller ones and make them as mini folded tacos instead of half-moon quesadillas.

Q: How do I keep the filling from falling out while flipping?
A: Don’t overfill each tortilla—less is more. Press gently with a spatula as they cook so the cheese binds everything together.

Q: Can I make these gluten-free?
A: Absolutely. Just use gluten-free tortillas or thin gluten-free flatbreads. The filling is naturally gluten-free.

Nutrition

(Per Serving, ½ of total recipe)

(Values may vary based on tortilla brand and cheese used.)

Conclusion

Mediterranean Feta & Spinach Greek-Style Quesadillas are a simple but flavorful way to bring Mediterranean ingredients into a familiar, comforting format. The warm, melty filling of spinach, feta, and herbs wrapped in a crisp tortilla delivers freshness and richness in every bite. They’re quick enough for a weeknight meal yet elegant enough for a casual dinner with friends. Serve them with tzatziki or a squeeze of lemon, and you’ve got a perfect balance of bright, creamy, and crispy.