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Spinach and Feta Quesadillas – Quick 20-Minute Crispy Quesadillas with Chicken and Mediterranean Flavor

Spinach and Feta Quesadillas are the perfect answer to busy days when you want something quick, comforting, and full of flavor. In just 20 minutes, you get golden, crispy tortillas filled with tender chicken, wilted spinach, tangy feta cheese, and bold Mediterranean add-ins like sun-dried tomatoes and black olives. These quesadillas strike the ideal balance between fresh and indulgent. They’re light enough for lunch yet satisfying enough for dinner, making them a reliable go-to for weeknights, last-minute meals, or easy family favorites. Simple ingredients, one pan, and big flavor—this recipe delivers every time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium tortillas
  • ½ cup cooked chicken shredded or chopped
  • 2 cups fresh spinach
  • ¼ cup sun-dried tomatoes chopped
  • ¼ cup black olives sliced
  • 1 cup feta cheese crumbled
  • 2 tablespoons olive oil or butter
  • These ingredients create quesadillas that are crispy on the outside creamy inside, and packed with savory flavor.

Equipment

  • Large skillet or non-stick pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring cups

Method
 

Step 1:
  1. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Step 2:
  1. Add the fresh spinach to the skillet and cook for 1–2 minutes until just wilted. Remove from heat.
Step 3:
  1. Place the tortillas on a clean surface.
Step 4:
  1. On one half of each tortilla, evenly layer the cooked chicken.
Step 5:
  1. Top the chicken with wilted spinach, sun-dried tomatoes, and black olives.
Step 6:
  1. Sprinkle crumbled feta cheese generously over the filling.
Step 7:
  1. Fold each tortilla in half to close the quesadilla.
Step 8:
  1. Heat the remaining olive oil or butter in the skillet over medium heat.
Step 9:
  1. Place the quesadillas in the skillet and cook for 2–3 minutes per side until the tortillas are golden and crispy and the filling is heated through.
Step 10:
  1. Remove from the skillet and let rest for 1 minute.
Step 11:
  1. Slice into wedges and serve warm.

Notes

🧊 Storage & Reheating
Storage:
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days
Reheating:
Reheat in a skillet over low heat for best crispiness
Avoid microwaving if possible
🥄 Variations
Vegetarian: Omit chicken and add more spinach
Extra cheesy: Add mozzarella-style cheese for meltiness
Spicy: Add chili flakes or chopped peppers
Low-carb: Use low-carb tortillas
Herb boost: Add fresh parsley or oregano
Each variation keeps the quesadillas flexible, fast, and satisfying.
❓ 10 FAQs
Can I use frozen spinach?
Yes, thaw and squeeze dry first.
Is feta enough to melt?
It softens but stays slightly crumbly.
Can kids eat this?
Yes, mild and flavorful.
Can I make these ahead?
Best enjoyed fresh.
What tortillas work best?
Flour tortillas crisp nicely.
Is this recipe healthy?
Yes, balanced with protein and greens.
Can I air fry them?
Yes, cook at 375°F until golden.
Do olives overpower the flavor?
No, they add a mild savory note.
Can I double the recipe?
Absolutely.
What can I serve with them?
Salad, yogurt-based dip, or fresh veggies.
🏁 Conclusion
Spinach and Feta Quesadillas are proof that fast food can still be fresh, wholesome, and delicious. With crispy tortillas, savory chicken, and Mediterranean-inspired fillings, this 20-minute recipe is one you’ll reach for again and again.
Quick, satisfying, and endlessly adaptable—this one’s a keeper.