Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Spinach and feta quesadillas by WW

Spinach and feta quesadillas

6
Points®
Total Time
31 min
Prep
18 min
Cook
13 min
Serves
4
Difficulty
Easy
When Greek inspiration blends with Mexican flare, the result is simply delicious. These spinach and feta quesadillas are filling enough to be a meal or a party app. Great for the big game day, you can throw together several batches to fill a platter in under an hour. The bright filling is heartier than most thanks to the additional of beans. Simple served with some lime wedges, these tasty triangles are hard to resist. Add a dish or marinara or salsa for easy dipping and added flavor. Complete a dinner or lunch plate with some steamed rice tossed with some lemon juice and parsley.

Ingredients

Cooking spray

2 spray(s)

Shallot

1 medium, minced

Garlic

1 clove(s), minced

Chopped frozen spinach

10 oz, thawed and squeezed dry

Feta cheese

¼ cup(s), crumbled

Grated Parmesan cheese

½ cup(s), such as Parmigiano Reggiano

Fat free creamer

2 Tbsp, such as half-and-half

Canned cannellini beans

¼ cup(s), drained, rinsed and mashed

Black pepper

¼ tsp

Fresh lemon juice

1 tsp

Flour tortilla

4 tortilla(s), medium

Cooking spray

1 spray(s)

Lemon

1 item(s), large, quartered

Instructions

  1. Coat a 10-inch skillet coated with cooking spray and heat 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, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
  3. Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
  4. Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
  5. Cut each tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.

People Also Like

People Also Like