Spanakopita Quesadillas
30 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These spanakopita quesadillas are clutch for weeknight dinner, game-day snacking, or a tidy desk lunch when you want Greek comfort fast.
Garlicky spinach and onion with dill, black pepper, and salty feta meet mozzarella for the melt and optional cream cheese for extra lush, then get folded into tortillas and crisped in butter till golden.
Inspired by the stellar spanakopita at Ethos on First Avenue, my New York twist turns it into a handheld with big flavor, clean crunch, and zero soggy nonsense.
Ingredients (4 servings)
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Ingredients
- 1 Tbsp olive oil olive oil
- 1 small onion, finely chopped onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 10 oz fresh spinach fresh spinach 10 oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp fresh dill, chopped fresh dill 0.03 bunch
- ½ cup feta cheese, crumbled feta cheese 0.17 lb
- ½ cup shredded mozzarella cheese (for melty texture) shredded mozzarella cheese 1.52 oz
- ¼ cup cream cheese (optional, for extra creaminess) cream cheese 2 oz
- 4 medium flour tortillas medium flour tortillas 4 ct
- unsalted butter (for cooking) unsalted butter 1 oz
How to Make Spanakopita Quesadillas
-
Sweat the aromatics
Heat olive oil in a large skillet over medium heat, add the onion with a pinch of salt, and cook until translucent and sweet, about 5 to 7 minutes, then stir in the garlic for 30 seconds until fragrant.
-
Wilt the spinach
Add spinach in batches, tossing as it wilts, then season with the salt, black pepper, and dill, and cook just until the leaves collapse and moisture releases, about 2 to 3 minutes total.
-
Drain hard and cool
Transfer spinach mixture to a colander and press firmly with a spoon, then move to a clean towel and squeeze until nearly dry so your quesadillas turn out crisp, saving the green liquid for soup or rice if you like.
-
Mix the filling
Chop the squeezed spinach if leaves are long, then combine with feta, mozzarella, and cream cheese if using, tasting and adjusting salt and pepper until it is punchy and balanced.
-
Assemble the quesadillas
Spread a quarter of the filling over half of each tortilla, leaving a small border, then fold to close and press lightly so the cheese bonds the edges.
-
Toast to crisp and melty
Heat a large skillet or griddle over medium to medium-low, add a thin swipe of butter with a drizzle of oil, and cook each quesadilla 2 to 3 minutes per side, rotating for even browning and pressing with a spatula for full contact.
-
Rest, slice, finish
Let the quesadillas rest 1 minute so the cheese sets, then cut into wedges and finish with a squeeze of lemon or a pinch of red pepper flakes if you want a little heat.
Substitutions
- Fresh spinach -> frozen spinach
- Use 10 oz frozen chopped spinach, thawed and squeezed dry in a towel; it is pre-wilted so you get less pan time and an even drier, crisper result.
- Mozzarella -> kasseri
- Kasseri melts beautifully with a gentle pull and brings a buttery, lightly tangy Greek vibe that plays tighter with feta than mozzarella does.
- Cream cheese -> Greek yogurt labneh
- Labneh adds creamy tang without heaviness, binding the filling while keeping the texture plush and the flavor brighter.
Tips
- Get the spinach bone-dry
- Water is the enemy of crisp; wring the spinach like you mean it so the tortillas fry instead of steam.
- Use a butter and oil combo
- Butter brings flavor while a little oil raises the smoke point so you can brown without scorching.
- Control the heat, not the other way around
- Medium to medium-low keeps the cheese melting in sync with tortilla browning; if the tortilla darkens too fast, drop the heat and give it time.
- Press for contact
- Use a spatula or set a smaller skillet on top for the first minute to ensure even browning and faster melt.
- Brighten with lemon
- A quick hit of lemon zest or a squeeze right before serving wakes up the feta and cuts the richness.
- Slice clean
- Let the quesadilla rest one minute, then cut with a sharp chef’s knife or pizza wheel so the filling stays put.
- Store smart
- Cool completely and stash in glass containers; re-crisp in a dry skillet or 375 F oven for 6 to 8 minutes so the bottoms stay crunchy.
Nutrition Facts *
| Energy | 293 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 13 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the quesadillas from getting soggy?
- Squeeze the spinach very dry, avoid overloading the filling, and cook over medium heat with good pan contact so moisture cooks off as the crust browns.
- My tortillas are browning before the cheese melts, what do I do?
- Lower the heat, cover the pan for 30 to 45 seconds to trap gentle heat, then uncover to finish crisping so you do not steam the crust too long.
- Can I use frozen spinach?
- Yes, thaw completely and squeeze out as much water as possible; it actually gives more consistent results for crisp quesadillas.
- Can I make these ahead?
- Assemble and refrigerate for up to 24 hours, then cook from cold over medium-low so the center heats through without the exterior burning.
- What can I serve with them?
- Tzatziki or thick Greek yogurt with lemon, a simple cucumber tomato salad, and a few olives balance the richness and keep the Greek groove going.
- How do I reheat leftovers without losing crunch?
- Reheat in a dry skillet over medium or in a 375 F oven on a rack until hot and crisp; avoid the microwave, which turns them floppy.
Serving Suggestions
Pair these with chilled tzatziki and a crisp white like assyrtiko, or keep it casual with iced tea and a cucumber salad that cuts the richness in all the right ways.
If you want extra drama, brush the tortillas lightly with garlic butter before toasting and finish with lemon zest and a pinch of Aleppo pepper for glow without the burn.
More pairings:
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