Ingredients

2 (10-oz.) packages frozen chopped spinach, thawed, drained

2 tbsp. extra-virgin olive oil, plus more for brushing

1 small yellow onion, finely chopped

3 cloves garlic, minced

4 oz. crumbled feta (about 1 cup)

1 tbsp. chopped fresh dill

1/2 tsp. finely grated lemon zest

1/2 tsp. kosher salt

8 (8″) flour tortillas

12 oz. shredded Mexican blend cheese (about 3 cups), divided

Thinly sliced scallions, for serving

Sour cream, for serving

Salsa or pico de gallo, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C). Using a clean kitchen towel, squeeze excess moisture out of the thawed spinach and transfer it to a large bowl.

Step 2: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 to 5 minutes. Add the minced garlic and cook for about 1 minute more, until fragrant and lightly golden. Transfer the onion and garlic mixture to the bowl with the spinach.

Step 3: Add crumbled feta, chopped dill, lemon zest, and kosher salt to the spinach mixture. Stir well to combine all ingredients evenly.

Step 4: Lay out the tortillas on a clean surface and brush one side of each with olive oil. Place six tortillas oiled side up on a rimmed baking sheet, allowing the edges to hang slightly over the sides so they overlap in the center.

Step 5: Sprinkle 2 cups of shredded Mexican cheese evenly over the tortillas on the baking sheet, focusing on the inside edges. Spread the spinach mixture evenly over the cheese, then sprinkle the remaining 1 cup of cheese on top.

Step 6: Place the remaining two tortillas oiled side down over the filling, covering the quesadilla completely. Fold the overhanging parts of the bottom tortillas toward the center to enclose the filling.

Step 7: Place a second rimmed baking sheet on top of the quesadilla to help it keep its shape during baking. Bake for 18 to 22 minutes, until the tortillas begin to crisp. Remove the top baking sheet and continue baking for another 9 to 11 minutes, until the tortillas are golden and crispy.

Step 8: Carefully slice the quesadilla into rectangles. Garnish with thinly sliced scallions and serve warm with sour cream and salsa or pico de gallo on the side.

Tips & Variations

Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy quesadillas.

For a spicier kick, add a pinch of crushed red pepper flakes to the filling mixture.

Use gluten-free tortillas if you prefer a gluten-free version of this dish.

Fresh lemon zest brightens the flavors—don’t skip it or substitute with a squeeze of lemon juice if needed.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but use about 1 pound of fresh spinach. Sauté it until wilted, then be sure to squeeze out all excess water before mixing it with the other ingredients.