Save
Earthy spinach and sharp feta team up inside crispy tortillas for a speedy Mediterranean-inspired fix. You get warm greens with gooey cheese all held together by a crunchy edge. It tastes bold and comforting, and you can have it hot off the stove faster than you think.
I whipped these up for a quick lunch one day, and now I make them whenever I'm low on time but want some good food fast. They just became my lunchtime hack.
Tasty Ingredient List
- Olive oil: Splash of extra virgin brings big flavor
- Tortillas: Pick 8-inch flour ones if you can
- Optional extras: Chopped olives or sun-dried tomato punch up the taste
- Feta: Bulgarian or Greek feta tastes best here
- Spinach (fresh): Look for leaves that aren’t limp
Simple How-To
- Give it 1 minute to rest on a board before you slice it up:
- After the first side’s golden, carefully flip your quesadilla and toast for another minute or two:
- Let it cook for 2 to 3 minutes so the bottom’s crisp and brown:
- Fold the plain part over the filling and give it a gentle press:
- Heap on a good handful of chopped spinach:
- Crumble the feta onto half the tortilla:
- Lay the tortilla down in the skillet, oiled side touching the pan:
- Brush olive oil onto just one side of your tortilla:
- Roughly chop your spinach so it's easy to eat:
- Heat up a skillet over medium—test it with a drop of water, it should sizzle:
Save
My grandma from the Mediterranean side always sprinkled a little oregano on the spinach. Now I do it too—it really brings a homey, classic touch.
Awesome Sides
Pair these up with a chilled Greek salad or a lemony soup on the side for a top-notch meal.
Prep Ahead
If you pre-chop spinach and crumble feta ahead, you’ll throw everything together even faster.
Keep It Fresh
Eat these while they’re hot if you can. Still tasty after a couple days in the fridge though! Warm ’em in a dry skillet to bring back that crunch.
Save
This dish bailed me out of so many lunch ruts. Shows you can eat well without needing a million groceries or tricky steps.
Recipe FAQs
- → Can I make them in advance?
- These are best right after cooking, but you can prep them and reheat the wraps in a pan for 1-2 mins each side.
- → What sides go well with these?
- Pair with tzatziki, a Greek salad, hummus, or even roasted veggies.
- → Can I swap fresh spinach for frozen?
- Sure, just thaw it first and squeeze out all the water so it doesn’t get soggy.
- → What else can I use if I don’t have feta?
- Goat cheese or even halloumi slices work great as substitutions.
- → How do I keep them crunchy?
- Lay them flat; stacking makes them soggy. Keep warm in a 200°F oven if needed.