This easy to make Spanakopita Quesadilla makes a light, healthy and oh-so-tasty lunch. Give it a try and you’ll love it!
I love spinach. And I love Greek food… I have been craving some Spanakopita (traditional Greek spinach pie) for the last few days, but never really got a chance to go to the supermarket and get 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…
In less than half an hour I was enjoying a delicious spinach quesadilla with a Greek twist. Of course, I shared with Stan. 🙂 We both loved it.
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Greek cuisine is wonderful. Although I have never been to Greece, I have tried A LOT of what their cuisine has to offer, here, in the US. You probably have too… Gyros, bakhlava, stuffed grape leaves (dolmades), and souvlaki with tzatziki just make my head spin… And the recipe for Greek Chicken-Lemon Soup is coming soon on Cooktoria — It’s one of the best soups!
When buying feta cheese, try to find the kind that is sold as a block, not the crumbled kind. The difference in taste is quite significant. I have a post about feta cheese that includes buying tips. Feel free to check it out. 🙂 Or, follow this Amazon link to buy Sheep’s Milk White Feta Cheese that I recommend.
So, I encourage you to try these crispy, Greek inspired quesadillas stuffed with creamy spinach. And, hey — Here is an idea: put on some Greek music on YouTube while cooking and while eating! Why not? It’s very good.
SPANAKOPITA QUESADILLA
Ingredients
Main ingredients
- 4 flour tortillas about 7 inches in diameter
- 1/4 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
- 1/4 cup feta cheese crumbles
- 1/4 cup Parmesan cheese shredded
- 1/4 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 1/4 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
Nutrition
Disclaimer: the link in this post for Sheep’s Milk White Feta Cheese is Amazon affiliate link.
Taryn says
April 11, 2019 at 1:29 pmHi Tania! Thinking of making this for a nice, light dinner tonight… how do you think dried dill would work in place of fresh? Thanks in advance!
Tania says
April 12, 2019 at 8:21 pmHi Taryn! Yes, or you can use fresh parsley instead. Thanks!
jill says
March 30, 2017 at 2:38 pmThis was delicious and oh so easy! I had some spinach that was starting to go bad so I wanted to use it for lunch. I really thought it tasked like spinach pie! Thanks!
Tania says
March 31, 2017 at 2:08 pmThanks, Jill! I am glad you enjoyed it!
Katie says
December 29, 2016 at 10:00 amHi Tania! Can these be frozen and eaten later? They look delicious!!
Tania says
January 2, 2017 at 11:15 amHi Katie! I’ve never frozen these before, but I don’t see why not. Just thaw and fry them until crispy before serving. Enjoy!
Caroline Gregory says
December 15, 2016 at 10:32 pmHi! What kind of yogurt do you suggest for dipping? Plain greek yogurt? Thanks!
Tania says
December 16, 2016 at 5:23 pmYes, I like it best with plain Greek yogurt. Enjoy!
Munira says
August 20, 2016 at 3:33 pmTania, this looks delish. Would it be suitable as breakfast and as part of a weightloss plan?
Tania says
August 21, 2016 at 10:31 amThanks, Munira! I think it is suitable for breakfast. Try whole wheat tortilla instead of regular. All the best to you, my friend!
Sabrina says
May 18, 2016 at 2:00 pmI just tried it, and it was delicious! I recommend it!!
I only have one comment to make, the next time i’ll do it, i’ll put olive oil only to cook the spinach, I think the butter AND the olive oil are too much.
Thank you for your recipe, i really loved it!
Tania says
May 19, 2016 at 8:54 amThanks, Sabrina! This is my go-to lunch recipe. 🙂
Cassie says
May 7, 2016 at 6:34 pmMade this last week and it was delicious! Tonight we are trying your zucchini feta fritters with our leftover feta cheese. Loving your recipes so far!
Tania says
May 7, 2016 at 6:57 pmYay! I am so happy, Cassie! Let me know how those Zucchini Feta Fritters worked out for you!
Diana says
April 28, 2016 at 2:59 pmSo the eggs are not cocked?
Tania says
April 28, 2016 at 9:32 pmThe eggs cook through when you fry the tortillas, Diana! 🙂
SIMI says
April 28, 2016 at 12:48 pmi KNOW THIS IS GOING TO SOUND ODD, BUT I’M NOT MUCH OF A CRUMBLED CHEESE FAN. IS THERE SOMETHING ELSE (MOZZARELLA, BRIE, ANYTHING WITH A MILD CHEESE FLAVOR) THAT COULD WORK TOO? IF SO, WOULD IT CHANGE THE COOKING PROCESS AT ALL?
Tania says
April 28, 2016 at 9:26 pmIf you are going for authentic flavor, Simi, then feta cheese is a must. I would suggest using cream cheese instead of feta in your case. I’ve never tried it this way, but I think it will work out good.
Little Cooking Tips says
March 21, 2016 at 6:25 amExcellent idea! Being native Greeks ourselves, you realize how happy we were to find your quesadilla version! Thank you for the amazing idea! Hope you can get some barrel aged feta (we think barrel-aged Delfi is a brand exported in the US), you’ll appreciate the unique taste:)
Have a beautiful week ahead!
Tania says
March 21, 2016 at 11:52 amThank you for the kind words, Mirella and Panos!!! I will definitely try the feta cheese you recommend! I just checked your blog and I love your recipes! Traditional Greek Lemon Garlic Roasted Potatoes is what I am cooking next! You have a beautiful week also!!!