Spanakopita Quesadillas

30 min | easy | vegetarian

Four golden-browned spanakopita quesadilla wedges stacked on a white plate, showing a spinach-and-melted-cheese filling; a dish of fresh greens sits blurred in the background on a white wooden table.

Updated Aug 27, 2025

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

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Introduction

These spanakopita quesadillas mash up classic Greek spinach pie flavors with that irresistible, cheesy quesadilla comfort.

They’re loaded with garlicky spinach, tangy feta, and gooey mozzarella, plus a touch of dill that keeps everything bright and fresh.

I first fell in love with spanakopita at Ethos in New York City, and this fun twist is my easy weeknight homage.

Overhead view of a cast-iron skillet holding six triangular wedges of golden-brown spanakopita-style quesadillas, showing a spinach-and-feta filling; sprinkled with chopped herbs on a white rustic tabletop with a gray checkered towel nearby.

How to Make Spanakopita Quesadillas

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Prep the spinach and aromatics

Wash the fresh spinach and roughly chop any large leaves.
Finely chop the onion and mince the garlic if you have not done this yet.
Cook the spinach filling

Warm the olive oil in a large skillet over medium heat.
Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the chopped spinach in batches, stirring until it wilts down and fits in the pan.
Season with the salt, black pepper, and dill, then cook until most liquid has evaporated.

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Add the cheeses

Transfer the spinach mixture to a bowl and let it cool for a few minutes.
Stir in the feta, mozzarella, and cream cheese if using, until everything is evenly combined.
Assemble the quesadillas

Lay the tortillas on a clean work surface.
Divide the spinach filling evenly over half of each tortilla, leaving a small border at the edge.
Fold each tortilla over the filling to make a half-moon shape and press lightly to seal.
Cook the quesadillas

Heat a large nonstick skillet over medium heat and add a thin layer of butter.
Place one or two quesadillas in the pan and cook until the bottom is golden and crisp, about 3 minutes.
Flip carefully and cook the other side until golden and the cheese is melted, another 2 to 3 minutes.
Repeat with the remaining quesadillas, adding a bit more butter as needed.

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Slice and serve

Transfer the cooked quesadillas to a cutting board and let them rest for a minute.
Slice into wedges with a sharp knife or pizza cutter and serve warm.

Stack of three golden-brown folded tortilla quesadillas on a white plate, cut to show a creamy spinach-and-cheese filling; lightly sprinkled with chopped herbs, with additional plates of quesadillas blurred in the background.

Substitutions

Use whole-wheat tortillas instead of regular flour tortillas: Whole-wheat tortillas add a nutty flavor and a little extra fiber while still staying flexible enough to fold and crisp nicely.
Swap mozzarella with low-moisture provolone: Provolone melts beautifully and brings a slightly sharper flavor that pairs well with the salty feta and earthy spinach.
Replace cream cheese with ricotta cheese: Ricotta keeps the filling creamy and light, giving a more classic spanakopita vibe without making the quesadillas feel heavy.

Tips

Squeeze out excess moisture: If the spinach mixture looks watery, strain it briefly or cook a minute longer to prevent soggy tortillas and leaking cheese.
Adjust salt carefully: Feta is already salty, so taste the filling before adding extra salt to keep the flavors balanced and pleasant.
Use medium heat for crisp tortillas: Medium heat gives the tortillas time to crisp while the cheese melts, without burning the outside before the center warms.
Keep quesadillas warm in the oven: If cooking in batches, hold finished quesadillas on a sheet pan in a 250°F oven so they stay hot and crisp.
Make the filling ahead: You can cook the spinach mixture earlier in the day, chill it, then assemble and cook quesadillas right before serving.

Nutrition Facts ^*

Energy	280	kcal
Protein	13	g
Total Fat	13	g
Carbohydrates	30	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use frozen spinach instead of fresh spinach?: Yes, frozen spinach works well here. Thaw it completely, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Use about 10 ounces, the same as the fresh weight listed.
Why did my quesadillas turn out soggy?: Extra moisture in the spinach or very low cooking heat usually cause soggy quesadillas. Next time, cook the spinach until most liquid evaporates and pat it dry slightly if needed. Also keep the heat at medium so the tortillas crisp instead of steaming.
Can I make these quesadillas ahead for meal prep?: Yes, these quesadillas reheat nicely. Cook them, let them cool, then refrigerate in an airtight container for up to three days. Reheat in a dry skillet over medium heat or in a 350°F oven until hot and crisp again.
What can I serve with spanakopita quesadillas?: They pair well with a simple Greek salad or sliced cucumbers and tomatoes with olive oil and lemon. You can also add a side of plain yogurt or tzatziki for dipping.

Serving Suggestions

These spanakopita quesadillas are especially tasty with a squeeze of lemon and a dollop of cool tzatziki on the side.

For a fuller meal, serve them with a crisp Greek salad, marinated olives, and a glass of chilled white wine.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Emily: My family really loved these quesadillas, I doubled the recipe and used 2 cloves of garlic. — 5 ★

Eunice: Glad these were a hit, Emily! Doubling works well here, and you can always bump the garlic up to 3–4 cloves if your family likes it a bit punchier.