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4.36 from 45 votes

Spanakopita Quesadilla

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Keyword: Spinach stuffed tortilla
Servings: 4 servings
Calories: 229kcal
Author: Tania Sheff

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

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.

Video

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.

Nutrition

Calories: 229kcal | Carbohydrates: 19g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5385IU | Vitamin C: 18mg | Calcium: 220mg | Iron: 3mg