Ingredients
Scale
- ½ cup packed fresh spinach, steamed, squeezed dry, and chopped
- 1 tablespoon mixed fresh herbs (mint, dill, parsley), chopped
- 1 green onion, thinly sliced
- 2 tablespoons feta cheese, crumbled
- 2 (8-inch) flour tortillas
- 1 cup kasseri or mozzarella cheese, freshly shredded
Instructions
- Prepare the spinach and herbs: In a medium bowl, I steam half a cup of packed spinach just until wilted—about one minute in a hot sieve over boiling water. Then I wrap the leaves in a clean towel or paper towel and press firmly to remove extra moisture. Once it’s nearly dry, I chop it fine. Next, I stir in the tablespoon of chopped herbs (I like equal parts mint, dill, and parsley) and the sliced green onion. Finally, I crumble in the feta and toss everything until it’s evenly mixed.
- Heat the skillet: I set my skillet over medium heat and let it warm for about two minutes. A hot pan is key for that golden-brown color on the tortillas. If your skillet is too cold, the tortillas will absorb oil or steam and become limp. Too hot, and they might burn before the cheese melts. Medium heat lets me control browning without rushing.
- Assemble and cook the first side: With the skillet ready, I place one tortilla flat on the cooking surface. I sprinkle half of the shredded kasseri or mozzarella in an even layer, leaving about half an inch clear around the edges. Then I spoon the spinach-feta filling over the cheese, spreading it gently. I top that mixture with the remaining cheese so it can act as glue for the second tortilla.
- Close and flip: I press the second tortilla on top, pressing lightly with my spatula to seal the layers. After two to three minutes, I check the bottom: it should be a deep golden color. Then I slide the spatula under the quesadilla, lift carefully, and flip it over. If it feels flimsy, I support it with my hand on top of the spatula as I turn.
- Finish cooking: The second side needs another two to three minutes. As it cooks, I press gently with the spatula to keep it flat against the pan. When both sides are richly golden and the cheese inside is fully melted, I slide it onto a cutting board and let it rest for about 30 seconds. That short pause keeps the filling from spilling out when I slice.
- Slice and serve: After the rest, I use a sharp knife or a pizza cutter to cut the quesadilla into four or six wedges. I serve it right away, often with a side of plain Greek yogurt or a mild tomato salsa. The contrast of a cool dip with the warm, cheesy interior feels just right.
Notes
- Squeeze out moisture: Any leftover water in the spinach leads to soggy quesadillas. Wrap tightly in a towel and press.
- Keep heat steady: Medium heat delivers even browning and full cheese melt.
- Warm tortillas: A quick 10-second zap in the microwave makes them more flexible and less likely to tear.
- Press while cooking: Gently pressing with the spatula helps seal edges and promote melting.
- Rest before slicing: Let the cooked quesadilla stand 30–60 seconds so the cheese firms up and doesn’t ooze.
- Freshly shred cheese: Store-bought blends contain anti-caking agents that can affect melt quality.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 35 mg