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Toss those plain tortillas and whip up this super speedy mix full of droopy spinach, punchy feta, and a crackly crunch on the outside. In barely any time, you’ll have a snack that mashes up Mediterranean vibes with Mexican comfort.
I first had this awesome combo at a cozy neighborhood spot, then started tweaking the spinach-feta balance at my place. When the cheese softens up but still keeps that salty kick, I just can’t get enough.
Tasty Ingredients
- Flour Tortillas: Try out the 8-inch kind—they get that perfect crunch
- Greek Feta: Pick up classic Greek feta if you want big tangy flavor
- Baby Spinach: Baby leaves are softer and taste smoother
- Extra Virgin Olive Oil: Real Mediterranean flavor starts with the good stuff
- Bonus Ideas: Toss in sun-dried tomatoes for a burst of sweetness
- Pepper: Cracked fresh—makes all the flavors pop
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How to Nail It
- Rest Time:
- When you’re done cooking, let your quesadilla chill for a minute before slicing. That way all the good stuff stays put.
- Crispy Finish:
- Press them in a hot pan until both sides are brown and crunchy, sealing the edges as you go.
- Stack and Fill:
- Spread your spinach and feta over one half of each tortilla, making sure you leave some edge bare for sealing.
- Get Cheesy:
- Crack up your feta into bits—skip pre-crumbled so you get better melting and more flavor in every pocket.
- Spinach Step:
- Throw spinach in a dry pan just until it wilts, then cool it off a bit and squeeze out the water.
My grandma from Greece always tossed a little oregano in with the spinach. It amps up those Mediterranean flavors and totally brings me back to her spanakopita.
Best Sides Ever
Dish these up alongside homemade tzatziki, a bright Greek salad, or zesty lemon hummus. Want more? Pile on some oregano potatoes or fluff up a bowl of Mediterranean quinoa.
Fun Twists
Want extra protein? Add some grilled chicken or chickpeas. Love more Mediterranean taste? Throw in sun-dried tomatoes or briny Kalamata olives. Not a feta fan? Try out halloumi for something totally different.
Stay Tasty
Planning ahead? Stack uncooked, stuffed tortillas with parchment paper and chill for up to a day. Warm up cooked ones in a skillet to keep them crunchy. Skip the microwave unless you want them soggy.
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This mashup proves you can make something amazing with just a handful of simple things. The Greek-Mexican combo gives these quesadillas an unbeatable flavor punch—and it’s so simple, you’ll want it again and again.