Photo of Spanakopita quesadillas by WW

Spanakopita quesadillas

Total Time
25 min
15 min
10 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 delicious, these tasty triangles are a wonderful appetizer for big game days or party starters. Substitute tzatziki for the marinara for a Mediterranean twist or offer both so guests can choose.


Cooking spray

4 spray(s)

Olive oil

½ tsp


½ cup(s), chopped, thinly sliced


1 clove(s), minced

Baby spinach

6 oz

Dried oregano

½ tsp

Black pepper


Crumbled feta cheese

½ cup(s)

10" high fiber, low carb flour tortilla

2 item(s)

Store-bought marinara sauce

¾ cup(s), warmed


  1. Heat oil in large nonstick skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions are tender, about 1 minute. Add spinach and cook, tossing constantly, until spinach is wilted, about 2 minutes. Remove from heat and stir in oregano and pepper. Transfer to medium bowl and stir in feta. Wipe out skillet with paper towels.
  2. Divide spinach mixture evenly over one half of each tortilla. Fold unfilled half of each tortilla over filling and press down lightly.
  3. Heat same skillet over medium heat. Lightly spray quesadillas with olive oil nonstick spray. Place quesadillas in skillet and cook, turning once, until crisp and heated through, about 4 minutes.
  4. Cut each quesadilla into 4 wedges and serve with marinara.
  5. Serving size: 2 wedges plus 3 tbsp sauce