If you love the comforting, flaky goodness of Greek spanakopita but want a quicker, fuss-free twist, this Spanakopita Quesadilla Recipe is absolutely going to become your new go-to. Combining the savory spinach and feta filling with melty cheeses folded inside warm, toasty tortillas creates a delicious fusion that’s as satisfying as it is simple to make. Whether you’re cooking for family, friends, or just craving a cozy snack, this recipe brings that classic Greek flavor in a fun, easy-to-eat format that everyone will adore.

Ingredients You’ll Need

A white bowl filled with a creamy, light green mixture, appearing smooth with small bits of chopped herbs spread evenly throughout. A silver fork rests inside the bowl, its handle extending out to the right side, slightly covered with some of the mixture. The bowl sits on a white marbled surface with a few green herb pieces scattered slightly around the bowl edges. A small red tomato and green leaves are visible in the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spanakopita Quesadilla Recipe lies in its straightforward, wholesome ingredients. Each item plays a crucial role, bringing together layers of flavor and textures that balance perfectly between creamy, savory, and slightly tangy.

4 flour tortillas (about 7 inches in diameter): These act as the sturdy yet soft wrapper, perfect for holding all the fillings together.
1/4 white onion (diced): Adds a sweet and aromatic base for the filling when sautéed.
1 tbsp butter: Gives a rich, golden-brown crust to your quesadillas while cooking.
1 tbsp olive oil: Brings in a subtle fruity richness to complement the spinach and garlic.
1 clove garlic (diced): Infuses a warm, slightly pungent flavor that brightens the filling.
7 cups spinach (chopped): The star green ingredient that’s tender, nutritious, and full of earthy goodness.
Salt and pepper to taste: Essential for seasoning and enhancing every bite.
1 egg: Acts as the binder to hold the filling together once cooked.
1/4 cup feta cheese crumbles: The tangy, crumbly feta is the hallmark flavor that makes this quesadilla unmistakably spanakopita-inspired.
1/4 cup Parmesan cheese (shredded): Adds a nutty, salty depth that melds perfectly with the feta.
1/4 cup fresh dill (chopped): Offers a fragrant herbal note that brightens and freshens the whole dish.

How to Make Spanakopita Quesadilla Recipe

Step 1: Sauté Onions, Garlic, and Spinach

Start by heating olive oil and butter in a pan over medium heat. Toss in the diced white onion and cook for about 3 to 4 minutes until it softens and becomes translucent, releasing its natural sweetness. Add the garlic and chopped spinach next, stirring frequently as the spinach wilts down, roughly 3 to 4 more minutes. Season with salt and pepper to taste. This step builds the flavorful foundation for your filling, imbuing it with warmth and complexity.

Step 2: Cool and Drain the Spinach Mixture

Once the spinach mixture is cooked, transfer it to a plate and pop it in a cool spot or refrigerator for a few minutes. This chilling step helps the spinach mixture firm up slightly so it’s easier to handle for the next part. It also prevents any sogginess when assembling the quesadillas.

Step 3: Prepare the Cheese and Egg Mixture

While the spinach cools, whisk together the egg, crumbled feta, shredded Parmesan, and freshly chopped dill in a bowl. This luscious mixture is what will bind the filling and add those distinctive layers of creamy and tangy flavors, making your quesadilla so irresistible.

Step 4: Squeeze Out Excess Liquid from Spinach

Spinach tends to hold a fair amount of moisture, so removing the extra liquid is key to avoiding a watery quesadilla. Using your hands, grab handfuls of the cooled spinach mixture and squeeze gently but firmly to extract as much juice as possible. Transfer this drier spinach into a clean bowl for the final filling stage.

Step 5: Combine Filling and Assemble Quesadillas

Pour the egg and cheese mixture over the drained spinach and stir everything together until fully combined. Divide this rich filling into four equal portions. Lay a tortilla flat, spread one portion of filling evenly over half of it, then fold the other half over to create a semicircle. This assembly method keeps the ingredients locked in and ready for that perfect sear.

Step 6: Cook Until Golden and Melty

Heat an ungreased frying pan over low heat and cook each quesadilla for about 4 minutes on each side. The gentle heat lets the egg set slowly while melting the cheeses inside and forming a beautifully crisp, golden exterior. Flip carefully to maintain that delicate balance of textures. Once cooked, your quesadilla will be packed with all the comforting flavors of the traditional spanakopita in every bite.

How to Serve Spanakopita Quesadilla Recipe

The image shows four long, narrow sandwich slices held together, each with three visible layers. The outer layers are golden brown toasted flatbread with a crispy texture, and the middle layer is bright green cooked spinach mixed with some white cheese, giving it a soft and creamy look. The flatbread edges are slightly browned, showing a crunchy outside. A woman's hand holds the sandwiches close for a clear view of the layers. The background is blurred and neutral. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes elevates your Spanakopita Quesadilla Recipe from tasty to totally crave-worthy. Dollops of creamy Greek yogurt or cooling tzatziki sauce are classic choices that add a refreshing tang and a creamy texture contrast. A sprinkle of extra fresh dill or a few cracks of black pepper on top give it a pretty finishing touch and an extra boost of flavor.

Side Dishes

This quesadilla pairs beautifully with simple, vibrant sides. A crisp cucumber and tomato salad dressed lightly in lemon juice and olive oil echoes the Mediterranean vibes and balances the richness of the quesadilla. For a heartier option, roasted potatoes or a bowl of warm lentil soup complement the dish nicely and transform it into a more substantial meal.

Creative Ways to Present

Want to impress your guests? Cut the quesadillas into smaller wedges for a fun appetizer spread or party platter. Stack a trio with alternating fillings to offer variety while keeping that signature spanakopita flavor. You could even serve the quesadillas alongside a colorful array of olives, marinated peppers, and artichoke hearts to amplify that Greek-inspired feast feel.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Spanakopita Quesadilla Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the quesadillas may lose some of their crispiness but will still taste wonderful as a quick snack or lunch the next day.

Freezing

You can freeze these quesadillas by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. They keep well for up to 1 month. This makes for a fantastic make-ahead option so you can enjoy your favorite Spanakopita Quesadilla Recipe anytime the craving strikes.

Reheating

To reheat, unwrap the frozen quesadilla and warm it gently in a non-stick pan over low heat, about 5 minutes on each side, until warmed through and crispy again. Avoid microwaving if possible, as this can make the tortillas soggy and the filling lose its charm.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Just make sure to thaw frozen spinach completely and squeeze out all the excess moisture before mixing it into the filling. This helps maintain the proper texture and prevents sogginess.

What can I substitute for feta cheese?

If you’re not a fan of feta or need a dairy-free option, try using a firm ricotta or a crumbly goat cheese. Both provide a creamy texture and tang, though feta’s sharpness is somewhat unique to this recipe.

Is this recipe suitable for vegetarians?

Yes, this Spanakopita Quesadilla Recipe is completely vegetarian since it does not include any meat. It’s a great option for anyone looking to enjoy a hearty, meat-free meal that’s bursting with flavor.

Can I add other herbs or spices?

Definitely! While dill is traditional and adds a fresh touch, you can experiment with parsley, mint, or even a pinch of nutmeg for a unique twist. Just be mindful not to overpower the delicate feta and spinach flavor.

How do I prevent the quesadilla from falling apart?

Make sure to squeeze out as much liquid as possible from the spinach and not to overfill the tortillas. Cooking on low heat allows the egg to set properly, binding everything together. Folding the tortilla carefully and gently flipping the quesadilla also helps keep it intact.

Final Thoughts

I cannot recommend this Spanakopita Quesadilla Recipe enough—it’s the perfect marriage of tradition and convenience all wrapped up in a golden tortilla. Whether you’re short on time or just want something fun and different but still bursting with familiar flavors, give this recipe a try. It’s bound to become one of those dishes you make over and over again, sharing with friends and family who will keep asking for more.