Spinach Feta Quesadilla

This Spinach Feta Quesadilla adds a bit of a Greek-style variation to the Mexican classic. Two tortillas are filled with spinach, fresh herbs, green onion, feta, and kasseri/mozzarella cheese. For an even shorter prep time, thaw cooked, frozen spinach. This recipe is vegetarian, but a handful of diced cooked chicken would be a nice addition if you wanted to add some meat.

I paired the quesadilla with a simple tomato sauce.

I used mozzarella for the shredded cheese, but you can also use Kasseri if available. Kasseri is a Greek semi-hard cheese often fried for Saganaki; sliced or shredded for sandwiches, pizzas, or pies; or used as a table cheese. It is off-white, firm, and slightly rubbery to touch, with a tart and slightly salty flavor. It is traditionally made from sheep and sometimes goat milk, though cow’s milk versions are available. I have seen it in some larger grocery stores with a specialty cheese section and International markets with Mediterranean food.

More information on Kasseri.

While I generally prefer fresh mozzarella, I avoid it here due to the high moisture content.

Spinach Feta Quesadillas
Adapted from Closet Cooking
2 quesadillas

1 cup packed spinach, cooked and squeezed of excess moisture
2 tablespoons chopped fresh herbs (parsley, dill, mint, or a combination)
2 green onions, thinly sliced
1/4 cup crumbed feta cheese
4 (8 inch) flour tortillas
2 cups shredded Kasseri or mozzarella cheese, divided
Salt and pepper to taste
Butter or olive oil for greasing pan
Tomato sauce for serving

In a medium bowl, combine the spinach, herbs, green onions, and feta cheese.

Lightly grease a large pan with butter or olive oil and place over medium heat.

Cover 1 tortilla with 1/2 cup of the shredded Kasseri or mozzarella cheese. Evenly top with half of the spinach feta filling. Cover with another 1/2 cup of the shredded cheese, season with salt and pepper, then top with another tortilla. Repeat with remaining two tortillas, shredded cheese, and spinach feta filling.

Carefully transfer one quesadilla to the heated pan. Cook until the bottom is golden brown and the cheese is melted. Carefully flip and cook the other side until thoroughly heated and golden brown.

Grease the pan with more butter and repeat with second quesadilla.

Serve sliced into wedges with tomato sauce.