Total Time
Prep 15 mins
Cook 25 mins

These are a delightful variation on the Mexican classic with just the right Greek touch. Quick and easy to prepare, they make the perfect appetizer or snack.

Ingredients Nutrition


  1. Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
  2. Add the garlic and heat until fragrant.
  3. Add the spinach and cook several minutes until the spinach starts to wilt.
  4. Drain the spinach on paper towels and allow to cool while preparing recipe.
  5. Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
  6. Add the spinach to mixture, and stir to combine.
  7. Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
  8. Do the same with the others.
  9. Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
  10. When underside begins to turn golden, flip quesadilla, and brown the other side.
  11. Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
  12. You may cut the quesadillas into wedges if desired.
  13. Garnish with salsa if you wish.


Most Helpful

Delishous!!! I work at a authentic Greek Restaurant and have worked there for nearly 3 years. I eat Greek food quite often and am used to the unique tastes. I found this to be quite excellent. I found that the tortillas became a little flakey when I fried them in olive oil. This reminded me of the filo dough Greeks often use in recipes. This was very yummy!!! Thanks for sharing!

Suzzy Q. March 12, 2008

These were a hit at my girls night party along with some other quesadillas I made. Will make again! Loved these!!

Husker Fan August 15, 2007

Loved these! Out of ricotta cheese so I used soft tofu instead. Nice "touch" with the nutmeg. Used spelt flour tortillas from Trader Joe's.

COOKGIRl October 10, 2005

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