Introduction

This Sheet-Pan Spanakopita Quesadilla is a delightful fusion of Greek and Mexican flavors, perfect for a quick and satisfying meal. Combining spinach, feta, and fresh herbs with gooey Mexican cheese, it bakes into a crispy, shareable dish everyone will love.

Sheet-Pan Spanakopita Quesadillas Recipe - Recipe Image

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, sour cream, and 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: In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and cook, stirring occasionally, until just softened, about 3 to 5 minutes.
Step 3: Add the minced garlic to the skillet and cook, stirring, until lightly golden and fragrant, about 1 minute more. Transfer the onion and garlic mixture to the bowl with the spinach.
Step 4: Stir the crumbled feta, chopped dill, lemon zest, and kosher salt into the spinach mixture until well combined.
Step 5: Arrange 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, letting one-quarter to one-half of each tortilla hang over the edges so they slightly overlap in the center.
Step 6: Sprinkle 2 cups of the shredded Mexican blend cheese evenly over the tortillas within the edges of the sheet. Top with the spinach mixture, then sprinkle the remaining 1 cup of cheese on top.
Step 7: Place the remaining 2 tortillas oiled side down in the center of the pan on top of the filling. Fold the overhanging parts of the tortillas toward the center to close the quesadilla.
Step 8: Place a second baking sheet on top of the tortillas to help the quesadilla hold its shape. Bake until the tortillas just begin to turn crispy, about 18 to 22 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, another 9 to 11 minutes.
Step 9: Slice the quesadilla into rectangles. Garnish with thinly sliced scallions and serve with sour cream and salsa or pico de gallo on the side.

Tips & Variations

For extra crispy edges, rotate the baking sheet halfway through baking.
Substitute fresh spinach by sautéing it and draining any moisture if preferred.
Add a pinch of crushed red pepper flakes to the spinach mixture for a subtle kick.
Try substituting dill with fresh oregano or parsley for a different herb flavor.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes to restore crispness. Avoid microwaving to keep the tortillas crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté it until wilted, then drain any excess moisture thoroughly before mixing it with the other ingredients.

Can I prepare this dish ahead of time?

This quesadilla is best enjoyed fresh from the oven, but you can assemble it in advance and refrigerate it covered for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Sheet-Pan Spanakopita Quesadillas Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

These Sheet-Pan Spanakopita Quesadillas combine the classic flavors of Greek spanakopita with the convenience of Mexican quesadillas. Layers of sautéed spinach, feta, fresh dill, and melty Mexican cheese are assembled on flour tortillas and baked to golden, crispy perfection on a baking sheet, making this a delicious and easy-to-share meal or appetizer.

Author: Zane
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Greek-Mexican Fusion
Diet: Vegetarian

Ingredients

Scale

Spanakopita 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

To Serve

Thinly sliced scallions
Sour cream
Salsa or pico de gallo

Instructions

Preheat and Prepare Spinach: Preheat oven to 425°F. Using a clean kitchen towel, squeeze excess moisture out of thawed spinach. Transfer the well-drained spinach to a large bowl.
Sauté Onion and Garlic: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add finely chopped onion and cook, stirring occasionally, until just softened, about 3 to 5 minutes. Add minced garlic and cook, stirring, until garlic is light golden and fragrant, approximately 1 more minute. Transfer the onion and garlic 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 thoroughly to combine all ingredients evenly.
Prepare Tortillas on Baking Sheet: Lay out the 8-inch flour tortillas on a work surface. Brush one side of each tortilla with olive oil. Arrange six tortillas on a rimmed baking sheet with the oiled side facing up, allowing one-quarter to one-half of each tortilla to hang over the edges so they slightly overlap in the center.
Layer Cheese and Filling: Sprinkle 2 cups of the shredded Mexican blend cheese evenly over the tortillas within the edges of the sheet pan. Spread the spinach mixture evenly over the cheese layer, then sprinkle the remaining 1 cup of cheese on top of the filling.
Top and Fold Tortillas: Place the remaining two tortillas on top of the filling with the oiled side facing down in the center of the pan. Fold the overhanging edges of the bottom tortillas towards the center to enclose the quesadilla filling.
Bake with Weight: Place a second rimmed baking sheet on top of the stacked tortillas to help the quesadilla maintain 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 an additional 9 to 11 minutes or until the tortillas are golden and crispy.
Serve: Remove from oven and slice into rectangles. Garnish with thinly sliced scallions. Serve warm with sour cream and salsa or pico de gallo on the side.

Notes

Make sure to thoroughly drain and squeeze the spinach to prevent excess moisture which can make the quesadilla soggy.
Using a second baking sheet on top helps keep the quesadilla flat and ensures even crisping.
These quesadillas are perfect for parties or casual dinners and can be customized with different cheeses or extra herbs like parsley.
Leftovers can be stored covered in the refrigerator for up to 2 days and reheated in the oven for best crispiness.

Keywords: Spanakopita quesadilla, sheet pan quesadilla, Greek quesadilla, spinach and feta quesadilla, baked quesadilla recipe