Print

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.

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

  1. 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.
  2. 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.
  3. Mix Filling: Add crumbled feta, chopped fresh dill, lemon zest, and kosher salt to the spinach mixture. Stir thoroughly to combine all ingredients evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://zestywithzane.com/sheet-pan-spanakopita-quesadillas-recipe/