Photo of Spinach and  feta quesadillas by WW

Spinach and feta quesadillas

PersonalPoints™ per serving
Total Time
31 min
18 min
13 min
Quesadillas are so versatile you'll find endless combinations to try. Start with fat-free tortillas and make sure your filling has a creamy—not wet—texture.


Cooking spray

2 spray(s)

Uncooked shallot(s)

1 medium, minced

Garlic clove(s)

1 clove(s), large, minced

Chopped frozen spinach

10 oz, thawed

Feta cheese

¼ cup(s), crumbled

Grated Parmesan cheese

½ cup(s)

Fat free creamer

2 tbsp(s), such as half-and-half

Canned cannellini beans

¼ cup(s), rinsed, drained and mashed

Black pepper

1 tsp(s)

Fresh lemon juice

1 tsp(s)

Flour tortilla(s)

4 medium

Cooking spray

1 spray(s)


1 medium, quartered


  1. Heat a 10-inch skillet coated with cooking spray over medium-high heat. Add shallot and garlic and sauté 1 minute. Stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes. Remove from heat.
  2. Add feta and Parmesan cheeses, half-and-half, beans, pepper and lemon juice. Mix well.
  3. Spread 1/2 cup spinach mixture on half of each tortilla. Fold tortillas in half to enclose filling.
  4. Recoat skillet with cooking spray. Arrange 2 folded tortillas in skillet. Brown over medium heat, about 2 to 3 minutes per side. Remove and repeat with remaining tortillas.
  5. Cut each folded tortilla in half to form quarters. Serve with lemon wedges.
  6. Yields 2 quarters per serving.