Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Spinach and Feta Quesadillas

  • Yield: Serves 4


  • 1 tablespoon olive oil
  • 1/2 none small onion, finely chopped
  • 1 none 10-oz. package frozen spinach, thawed and squeezed dry
  • 6 ounces feta, crumbled
  • 1/4 cup kalamata or other black olives, pitted and chopped
  • 4 none 10-inch flour tortillas


1. Warm oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in spinach and cook, stirring, until heated through, 2 to 3 minutes longer. Transfer to a bowl and stir in cheese and olives.

2. Spread 1/4 of cheese mixture over 1/2 of each tortilla. Fold to cover; press lightly to seal.

3. Place a large skillet over medium-high heat. Cook quesadillas one at a time in skillet, turning once, until golden on both sides and cheese is melted, about 6 minutes total for each. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 339none
  • Fat: 20g
  • Saturated fat: 8g
  • Protein: 15g
  • Carbohydrate: 43g
  • Fiber: 5g
  • Cholesterol: 38mg
  • Sodium: 1046mg

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Spinach and Feta Quesadillas Recipe