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Spinach and Feta Breakfast Quesadilla

This quesadilla is made by filling a tortilla with wilted spinach and crumbled feta cheese, then folding and toasted until crispy and melted. The dish features a crispy exterior with gooey cheese and tender spinach inside, resulting in a rustic, satisfying snack or breakfast on the go.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 small flour tortillas large and pliable
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup feta cheese crumbled
  • 1 tablespoon olive oil for sautéing

Equipment

  • Non-stick skillet
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Warm a non-stick skillet over medium heat and add a splash of olive oil.
  2. Add the chopped spinach to the skillet and cook for about 2 minutes until wilted, stirring occasionally. Remove from pan and set aside.
  3. Lay a tortilla flat on a cutting board and spoon a quarter of the cooked spinach evenly over half of it.
  4. Sprinkle crumbled feta over the spinach, distributing it evenly for maximum flavor in every bite.
  5. Fold the tortilla in half, pressing gently to help the filling settle inside.
  6. Carefully place the folded tortilla into the preheated skillet and cook for about 2-3 minutes until the bottom is golden brown and crispy.
  7. Flip the quesadilla with a spatula and cook the other side for another 2-3 minutes until golden and the cheese begins to melt.
  8. Remove the quesadilla from the skillet and let it rest for a minute to settle.
  9. Slice the quesadilla into wedges and serve immediately, or let it cool for a quick, portable snack.