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Spinach feta quesadillas served on a plate with fresh herbs and napkin.

Spinach and Feta Quesadillas

These spinach and feta quesadillas are crisp on the outside, warm and savory inside, providing a quick and delicious snack or meal option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh spinach, chopped Wilting the spinach prevents sogginess.
  • 1 cup feta cheese, crumbled Adds salty flavor.
  • 4 large tortillas For folding the quesadillas.
  • 1 tablespoon olive oil For cooking the spinach.
  • Salt and pepper to taste Adjust seasoning based on preference.
Optional Ingredients
  • diced tomatoes Use moderately to avoid excess moisture.
  • olives Add sparingly to prevent sogginess.
  • herbs Chopped herbs can be stirred into the filling.

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the chopped spinach and cook, stirring, until fully wilted and moisture has cooked off.
  3. Take the skillet off the heat. Stir in the crumbled feta, then season with salt and pepper.
Assembly
  1. Lay out a tortilla, spoon in a portion of the spinach-feta mixture on one half, then fold the tortilla into a half-moon.
  2. Repeat with the remaining tortillas.
Cooking
  1. Place folded quesadillas in the air fryer basket in a single layer and air fry until golden and crisp, flipping once.
  2. Let them sit briefly, then cut into wedges and serve warm.

Notes

To maintain crispness, don’t overload the tortillas and avoid stacking in the air fryer basket. These quesadillas are best served immediately, but leftovers can be stored in an airtight container and reheated in the air fryer.