Description

This Sheet-Pan Spanakopita Quesadillas recipe combines the classic flavors of Greek spanakopita with the convenience and fun of quesadillas. Made with a creamy spinach and feta filling, layered with Mexican blend cheese between flour tortillas, and baked on a sheet pan until golden and crispy, it’s a delicious and easy dish perfect for a crowd or family meal.

Ingredients

Scale

Spinach Filling

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

Quesadilla Assembly

8 (8-inch) flour tortillas
12 oz. shredded Mexican blend cheese (about 3 cups), divided

For Serving

Thinly sliced scallions
Sour cream
Salsa or pico de gallo

Instructions

Preheat Oven and Prepare Spinach: Preheat oven to 425°F (220°C). Using a clean kitchen towel, squeeze excess moisture out of the thawed spinach, then transfer it to a large bowl.
Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until just softened, about 3 to 5 minutes. Add the minced garlic and cook, stirring constantly, until light golden and fragrant, about 1 minute more. Transfer the mixture to the bowl with the spinach.
Mix Filling: Add crumbled feta, chopped fresh dill, lemon zest, and kosher salt to the spinach mixture. Stir to combine thoroughly.
Prepare Tortillas: Lay out the tortillas on a work surface and brush one side of each with olive oil. Place 6 tortillas oiled side up on a rimmed baking sheet so that one-quarter to one-half of each tortilla hangs over the sides; they should slightly overlap in the center.
Assemble Quesadilla Layers: Sprinkle 2 cups of shredded Mexican blend cheese evenly over the tortillas inside the edges of the sheet pan. Spread the spinach mixture on top of the cheese, followed by the remaining 1 cup of shredded cheese.
Top and Fold Tortillas: Place the remaining 2 tortillas oiled side down in the center of the pan, over the filling. Carefully fold the overhanging tortillas toward the center to enclose the filling, forming the quesadilla.
Bake with Weight: Place a second baking sheet on top of the tortillas to help hold the quesadilla’s shape. Bake until the tortillas start to turn crispy, about 18 to 22 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, about 9 to 11 minutes more.
Slice and Serve: Remove from the oven and slice the quesadilla into rectangles. Top with thinly sliced scallions and serve alongside sour cream and salsa or pico de gallo.

Notes

Make sure to thoroughly squeeze out excess moisture from the spinach to prevent soggy quesadillas.
Using a weight on top during baking helps the quesadilla hold its shape and ensure even crisping.
For a vegetarian option, this recipe is already suitable.
Use fresh dill for best flavor, but dried dill can be substituted if necessary (use 1 teaspoon dried).
Serve immediately for the best crispy texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: Greek-Mexican Fusion

Keywords: Sheet Pan Spanakopita, Quesadillas, Spinach and Feta, Greek-inspired, Baked Quesadilla, Party Snack, Vegetarian