Sheet-Pan Spanakopita Quesadillas! These delectable treats combine the traditional flavors of spanakopita with the convenience of quesadillas, creating a harmonious blend of cultures.
In this recipe, a delicate mixture of spinach, feta cheese, onions, and aromatic herbs dances atop a crispy flour tortilla. The sheet pan acts as a canvas, allowing these flavors to intertwine and form a symphony of taste.
As the oven works its magic, the quesadillas transform into golden delights, their edges gloriously crisp and the cheese within perfectly melted. The first bite reveals a delightful medley of tangy feta, earthy spinach, and the subtle warmth of the tortilla. It’s a celebration of flavors in each mouthful!
Also Read: Chili Cheese Sweet Potato Casserole Recipe
Sheet-Pan Spanakopita Quesadillas
Course: LunchCuisine: MexicanDifficulty: Easy8
servings20
minutes1
hour455
kcalThis innovative recipe, which combines the savory spinach filling from classic Greek spanakopita and the format and toppings of a great quesadilla. It’s reimagined on a sheet pan and is perfect for a crowd. You’ll skip spanakopita’s standard phyllo dough wrapper and instead use tortillas to make a large-scale quesadilla that bakes in the oven (rather than on the stovetop).
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 c.)
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 c.), divided
Thinly sliced scallions, sour cream, and salsa or pico de gallo, for serving
Directions
- Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
- In a medium skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add garlic and cook, stirring, until light golden and fragrant, about 1 minute more. Scrape onion mixture into bowl with spinach.
- Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.
- Arrange tortillas on a work surface and brush one side with oil. Arrange 6 tortillas oiled side up on a rimmed baking sheet so one-quarter to one-half of each tortilla hangs over the sides (they should just slightly overlap in the center).
- Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.
- Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.
- Place a second baking sheet on top of tortillas (to help quesadilla hold its shape). Bake until tortillas are beginning to turn crispy, 18 to 22 minutes. Remove top baking sheet and continue to bake until tortillas are golden and crispy, 9 to 11 minutes more.
- Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.
Notes
- You can use this large-scale sheet pan format with other quesadilla fillings too. We love straightforward chicken and beef, but more creative fillings like our chicken cordon bleu quesadillas would also be delicious.
