This Spanakopita Quesadilla is really easy to make and has a ton of delicious flavor. This recipe makes a light, healthy, and oh-so-tasty lunch that you are going to love!
I love spinach. And I love Greek food. Recently, I was craving some Spanakopita (traditional Greek spinach pie), but hadn't had a chance to pick up some phyllo dough. And then it occurred to me that I had some flour tortillas on hand. And I happened to have some spinach in the refrigerator, too… Thus, these Spanakopita Quesadillas were born.
Greek cuisine is wonderful. Bright and exciting flavors mix with fresh herbs and strongly-flavored cheeses. Everything melds together into the perfect taste and texture, which is why these Spanakopita Quesadillas are a must-try. Let's look at what you'll need to make your own.
Video Tutorial
Main Ingredients
- Spinach. The star of the show 🙂
- Onion and Garlic. The flavor infusers.
- Olive Oil and Butter. You can use one or the other, or both.
- Egg. Large size.
- Feta Cheese. Feta works best, but other kinds can be used as well.
- Parmesan. Brings an extra flavor to the filling.
- Dill. Adds a special flavor, I suggest not skipping this one.
- Flour tortillas. These fold better than corn tortillas.
- Salt & Pepper. To taste.
How to Make it
1. Saute the onion in olive oil and butter over medium heat, for about 3-4 minutes. Stir in the garlic and spinach, and saute for another 3-4 minutes. Add the salt and pepper to taste.
2. Transfer the spinach into a metal mesh strainer, and with the help of a spoon, squeeze out as much liquid as you can. Set aside and let it cool.
3. In the meantime, prepare the egg mixture by whisking the egg, feta, Parmesan, and dill together.
4. Add the spinach to the egg mixture. Stir well.
5. Divide the filling into 4 parts. Spread a quarter of the filling onto one half of the tortilla and then fold the other half over, making a half moon. Repeat with the rest of the filling and tortillas. Fry them in an ungreased frying pan over low heat for 4 minutes on each side.
6. Serve these Spanakopita Quesadillas with yogurt, tzatziki sauce, or sour cream.
Tips for the best Spanakopita Quesadilla
- Choose feta that is sold in a block. When buying feta cheese, try to find the kind that is sold as a block, not the crumbled kind. The difference in taste is noticeable.
- Don't skip the dill. Dill has a fresh, citrusy taste and earthy notes that pair perfectly with the spinach and garlic in this Spanakopita Quesadilla. It adds a lot of flavor, so try to include it.
- Squeeze out the liquid in the spinach. Cooked spinach has a lot of water in it, so do your best to squeeze as much out as possible to keep your filling thick and sturdy, and not runny.
Variations to this Recipe
- Make them gluten-free. Substitute the flour tortilla with the gluten-free version. But avoid corn tortillas because they are less flexible and have a stronger flavor.
- Add some meat. Try adding ground beef, shredded chicken, lamb, or pork to the filling.
- Use a substitute for feta cheese. Instead of feta, you could also use goat cheese, queso fresco, or ricotta in these Spanakopita Quesadillas.
- Add some other veggies. Mushrooms, asparagus, peas, Swiss chard, or leeks would all work here.
- Substitute other herbs. Besides the dill, you could also enjoy these quesadillas with some mint, oregano, or marjoram.
How to Store and Reheat it
You can store any leftover Spanakopita Quesadilla in an airtight container in the refrigerator for 2-3 days. It can also be frozen for up to 2 months. It can be served hot or cold, but if you are reheating it, there is no need to thaw it first. Just heat it in the oven until warmed through.
What to Serve this Quesadilla with
On its own. These Spanakopita Quesadillas taste delicious enough to be enjoyed alone.
With a dip. You can't go wrong with adding a dipping sauce. Try them with Greek yogurt, Tzatziki Sauce, or sour cream.
Alongside a protein. Spinach Stuffed Chicken Breast and Salmon in Creamy Sauce are both great main dishes to serve with these quesadillas.
With a salad or soup. This Greek Chicken Lemon Soup is amazing, or you can serve some Chickpea Salad with them.
I hope you love these amazing Spanakopita Quesadillas as much as I do. So flavorful and easy to make, they're perfect for dinner, lunch, or even a snack.
More tasty recipes to try:
- Spanakopita (Traditional Greek Spinach Pie)
- Spinach Rice
- Bulgarian Feta Pie "Banitsa"
- Borek - Crispy Turkish Cheese Pastry
Spanakopita Quesadilla
Ingredients
Main ingredients
- 4 flour tortillas about 7 inches in diameter
- ¼ white onion diced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic diced
- 7 cups spinach chopped
- to taste salt and pepper
Egg mixture
- 1 egg
- ¼ cup feta cheese crumbles
- ¼ cup Parmesan cheese shredded
- ¼ cup fresh dill chopped
Instructions
- Saute the onion in olive oil and butter on medium heat, for about 3-4 minutes. Stir in garlic and spinach and saute for another 3-4 minutes. Add salt and pepper to taste.
- Transfer spinach onto the plate, and place in a cold place for a few minutes.
- Meanwhile, prepare the egg mixture by whisking the rest of the ingredients together.
- Now, it's time to remove extra liquid from spinach. Simply take a handful of spinach, and try to squeeze the juices out with your hands. Transfer dry spinach into another bowl.
- Add egg mixture to the spinach. Stir. Divide the filling into 4 parts. Spread ¼ of the filling onto a half of tortilla and fold the other half over. Fry on ungreased frying pan, on low heat for 4 minutes on each side.
- Serve with yogurt, tzatziki sauce or sour cream.
Notes
Tips for the best Spanakopita Quesadilla
- Choose feta that is sold in a block. When buying feta cheese, try to find the kind that is sold as a block, not the crumbled kind. The difference in taste is noticeable.
- Don't skip the dill. Dill has a fresh, citrusy taste and earthy notes that pair perfectly with the spinach and garlic in this Spanakopita Quesadilla. It adds a lot of flavor, so try to include it.
- Squeeze out the liquid in the spinach. Cooked spinach has a lot of water in it, so do your best to squeeze as much out as possible to keep your filling thick and sturdy, and not runny.
Variations to this Recipe
- Make them gluten-free. Substitute the flour tortilla with the gluten-free version. But avoid corn tortillas because they are less flexible and have a stronger flavor.
- Add some meat. Try adding ground beef, shredded chicken, lamb, or pork to the filling.
- Use a substitute for feta cheese. Instead of feta, you could also use goat cheese, queso fresco, or ricotta in these Spanakopita Quesadillas.
- Add some other veggies. Mushrooms, asparagus, peas, Swiss chard, or leeks would all work here.
- Substitute other herbs. Besides the dill, you could also enjoy these quesadillas with some mint, oregano, or marjoram.
Michael Cocosis says
Arguably the best thing I've ever eaten. I'm a terrible cook, and this made me feel like a chef to my girlfriend. The mixture is so spot on.
Tania Sheff says
Thank you so much, Michael!
Cathy says
Thank you for sharing the recipe. I alway have spinach but, if I don't make soup it doesn't seem to keep. Now , I have another recipe to use it for plus the
tzatziki sauce. I make meat balls and the sauce will be perfect.
Tania Sheff says
Thanks, Cathy! I always freeze leftover spinach. 🙂
Cathy Alt says
Can you use white egg?
Is 4 minutes enough time to cook the egg so it is not raw?
Tania Sheff says
Hi Cathy! I think egg whites are good to use. Yes, cooking 4 minutes on each side is enough. Let me know if you try it!
Gary Z says
I happened to have some lamb chunks I just bought. I am going smash them and sear them, chop them and include them in your fantastic recipes idea. I am assuming through flier tortillas experience that these will become flaky and crispy like Phyllo. I also have some feta and goat cheese. Very excited. Thank you.
Tania Sheff says
I am excited, too! Thanks, Gary!
Mary Brown says
Fun to create. Different. I like that you provide specific tips so cooks don’t overthink ingredients. Thanks.
Tania Sheff says
Thank you so much, Mary!