Spanakopita Quesadilla

Name: Spanakopita Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 3 cups packed fresh baby spinach leaves; 1/2 -1 teaspoon dried minced garlic (according to tastes (you could use fresh garlic, but we've been using dried because easier)); 2 gluten-free flour tortillas (We used Siete Foods Almond Flour tortillas which are grain-free as well); approximately 3 tablespoons shredded Monterrey Jack cheese (more to taste); approximately 2 tablespoons feta cheese (crumbled); 1 5 oz container mixed greens or Romaine; ½ cucumber (cut in slices, then quartered); ½ cup cherry Tomatoes (halved); ½ Red onion (sliced thin, then halved); ¼ cup Olives (I prefer kalamata); 1/ 4 cup Crumbled feta; ¼ cup extra virgin olive oil; 1½ tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; Garlic powder (a sprinkle or to tasted); Salt (to taste)

Gluten-free and Vegetarian, this Spanakopita Quesadilla comes together in minutes and is beyond tasty! A perfect easy lunch, warm hearty snack or even light dinner.

Super quick & easy, nourishing and delish!

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New! I added a cooking video to this page so you could see just how quick and easy it is to make this gluten-free Spanakopita Quesadilla.

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

Enjoy!

Original post…

If you follow my Instagram stories, you have probably seen this Spanakopita Quesadilla many times!

It has become our go to easy lunch, hearty after school snack or even light dinner and we seem to be making it on repeat.

So many of you have asked me for the recipe and I’ve have direct messaged it to so many people, that I decided it was time to finally put in on the website for everyone to see.

We love it so much because, not only is it super quick and easy and made with only 4 main ingredients which we always have on hand, but it is BIG on FLAVOR and so satisfying when you want a warm dish.

The quesadilla is just crispy and it’s packed with warm garlicky spinach and accented by creamy, tangy and melty cheese…. soooooo delicious!

All you need is gluten-free tortillas (we used Siete Foods Almond Flour tortillas which also happen to be grain free), fresh baby spinach, Monterrey jack cheese and feta.

So how do we make it?

First we quickly sauté LOTS of fresh baby spinach (you can see below, once cooked spinach always wilts and looks like so much less!) with lots of dried minced garlic.

Then we make the quesadilla using the sautéed spinach, plus Monterrey jack cheese and lots of feta!

Top with Monterey jack cheese and lots of feta, then a second tortilla, and cook both sides till golden brown.

Serve as is or with a simple Greek salad as I did here for a more filling lunch or light dinner.

I can’t say enough about how tasty and satisfying these quesadillas are! And now that you see how quickly they come together, I’m sure you can see why they’ve become one of our go to easy eats!

I’ve also included below our recipe for a simple Greek Salad and the Balsamic Vinaigrette I used in on this one.

This balsamic vinaigrette has been a go to dressing for years. I don’t purchase store bought dressings anymore because this one is so easy to whip together and goes with everything!

Hope you love this as much as we do!

Scroll down for the recipe and leave a comment if you try.

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