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Spinach Feta Quesadilla

This vegetarian-friendly Spinach and Feta Quesadilla is crispy on the outside and creamy, cheesy on the inside. Packed with sautéed spinach, melty pepper jack, tangy feta, and served with a quick Ranch Artichoke Dip, it’s a 20-minute comfort food winner!
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Prep Time 3 minutes
Cook Time 18 minutes
Total Time 21 minutes
Servings: 2 people
Course: Main Course, Side Dish
Cuisine: American
Calories: 1148
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz fresh spinach
  • 1 tbsp butter or olive oil
  • 1 clove garlic, finely diced (optional)
  • 2 large flour tortillas
  • 2 cups shredded pepper jack cheese
  • 1/4 cup feta cheese crumbles
  • 1 cup Ranch dressing (Hidden Valley recommended)
  • 3–4 canned quartered artichokes

Equipment

  • large pan or griddle
  • Blender for dip
  • Spatula
  • Cutting Board
  • Knife
  • Paper towels for draining spinach

Method
 

  1. Melt butter (or heat olive oil) in a large pan over medium heat. Add spinach and cook for 4 minutes, stirring frequently until slightly wilted.
  2. Add garlic and cook 45 seconds, stirring constantly. Remove from heat. Transfer spinach to paper towels and press out excess moisture.
  3. On a tortilla, layer 1/2 cup shredded cheese, half the spinach, and half the feta. Add another 1/2 cup shredded cheese on top. Fold tortilla in half. Repeat for second quesadilla.
  4. Heat pan or griddle to medium and lightly spray with cooking spray. Cook quesadillas 5–7 minutes per side until crisp and golden.
  5. Remove from heat, slice each quesadilla into four pieces, and serve warm.
  6. Add ranch dressing and artichokes to a blender. Blend for 20–30 seconds until smooth. Serve with quesadillas.

Notes

Be sure to press out excess moisture from the spinach to avoid a soggy quesadilla. If you're not into Ranch, swap with tzatziki or a yogurt-based dip. Great as a quick lunch, hearty snack, or vegetarian dinner.