Photo of Spanakopita Quesadillas by WW

Spanakopita Quesadillas

SmartPoints® value per serving
Total Time
24 min
16 min
8 min
Love spanakopita (the spinach and feta Greek appetizer) but hate dealing with phyllo dough? Then this tortilla-based version is for you. Much easier and super tasty.


Olive oil

½ tsp, extra-virgin

Uncooked scallion(s)

½ cup(s), sliced

Minced garlic

1½ tsp

Fresh spinach

8 cup(s), baby leaves (about 6 oz)

Dried oregano

½ tsp

Black pepper

tsp, freshly ground, or to taste

Crumbled feta cheese

½ cup(s)

Cooking spray

2 spray(s)

Burrito-size wheat flour tortilla(s)

2 item(s), large

Store bought marinara sauce

¾ cup(s), warmed


  1. Heat oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; reduce heat to low and cook, stirring, until scallions are tender, about 1 to 1 1/2 minutes.
  2. Add spinach to skillet and cook over medium heat, tossing with tongs, until spinach is wilted and tender, about 1 1/2 to 2 minutes; stir in oregano and pepper. Scrape spinach mixture into a bowl; stir in feta until well-blended.
  3. Wipe or rinse skillet clean. Coat skillet with cooking spray; set over medium heat.
  4. Place tortillas on a work surface. Spoon about a heaping 1/2 cup spinach mixture over one half of each tortilla; fold empty tortilla halves over filling. Place in skillet and cook, gently pressing down with a spatula until bottoms are browned, about 1 1/2 to 2 minutes. Flip quesadillas and cook until browned on other side, about 1 1/2 to 2 minutes more.
  5. Remove quesadillas to a cutting board; cut each into 4 wedges. Serve with marinara sauce on the side. Yields 2 wedges plus 3 tablespoons sauce per serving


These are also delicious dipped into Greek yogurt or without any sauce (could affect SmartPoints value).