Spinach and feta cheese is a match made in heaven! You should totally try out this combination, if you haven’t already.
I recently made Spinach & Feta Quesadillas, and they were such a huge hit at home! The bub loved them to bits, so.. mission accomplished!
My Spinach & Feta Quesadillas were super simple, made using very few ingredients, nothing too fancy. Inspired by the Turkish gozleme, these quesadillas were a desi, home-style version that were healthier too. And, oh, they tasted so good! They were not too difficult to put together either.
These Spinach & Feta Quesadillas are great for family lunches and get-togethers, also for after-school snacks. Though these are best had hot, they also work very well also for school and office lunch boxes.
Let me share with you all how to go about making them.
A Note On The Ingredients Used
The filling for these quesadillas is made using fresh spinach (palak) and feta cheese. I also used some onion and garlic for flavour.
I used whole wheat flour to make the outer shell of the quesadillas.
How To Make Spinach & Feta Quesadillas At Home
The detailed proceedure follows.
Ingredients (makes about 10):
For the filling:
1. A medium-sized bunch of spinach, 3 heaped cups when cleaned and chopped
2. 1 medium-sized onion
3. 6-7 cloves of garlic
4. 1/2 tablespoon oil
5. Red chilli powder to taste
6. 75-80 grams feta cheese
For the outer shell:
1. 2 cups whole wheat flour
2. Salt to taste
3. 1 tablespoon oil + more as needed to cook the quesadilla
Method:
1. Start by washing the spinach thoroughly under running water, to remove all traces of dirt from it. Place in a colander and let all the water drain out.
2. While the spinach is draining, get the dough for the quesadillas ready. Take the whole wheat flour in a large mixing bowl and add in salt to taste. Adding water little by little, bind the flour into a soft, pliable dough (similar to the dough you make for parathas). Knead well. When the dough is ready, knead it with a tablespoon of oil and keep it aside, covered, for it to rest.
3. Next, we will do the required prep work for making the quesadilla filling. Peel the onion and chop finely. Peel the garlic cloves and chop them finely too. Keep ready.
4. Chop the washed and drained spinach finely. Keep ready.
6. Now, we will prepare the filling for the quesadillas. Heat 1/2 tablespoon oil in a pan, and add in the finely chopped onion and garlic. Saute on medium flame for 3-4 minutes or till they are done.
7. At this stage, add in the chopped spinach. Sprinkle a little water, about 3 tablespoons. Cook covered on medium flame for 3-4 minutes or till the spinach starts wilting and getting softer. Stir intermittently, taking care to ensure that the spinach does not burn.
8. Continuing to keep the flame medium, add in the red chilli powder. Mix well. Sprinkle some more water if required.
9. Cook uncovered on medium flame till the water evaporates and the spinach is fully cooked – this might take about 2 minutes. Switch off flame at this stage, and let the spinach cool down completely.
10. While the spinach is cooling, crumble the feta cheese well, using your hands. Keep ready.
11. When the spinach has completely cooled down, add the crumbled feta to the pan. Mix well. There’s no need to cook the filling after adding the feta – just mix it in. Taste and adjust salt if required. Your spinach and feta filling is ready. Keep aside.
12. Next up, we will prepare the outer shell of the quesadillas. Make small balls out of the wheat flour dough we prepared earlier. Roll one out on a flat, flour-dusted surface – slightly thicker than a phulka and thinner than a paratha. Cook the quesadilla on a hot, thick pan, on both sides, drizzled with a little oil. Prepare quesadillas from all the dough balls the same way, and keep ready.
13. Now, we will assemble the quesadillas. Place one of the quesadilla shells we prepared on a flat surface. Place a generous amount of the filling on one side, then close the top part to make a semi-circle shape.
14. Cook the prepared quesadilla on a hot, thick pan on medium flame till they are slightly crisp. Serve hot. Prepare all the Spinach & Feta Quesadillas the same way.
Tips & Tricks
- Make sure the spinach is well cleaned and there is no residual dirt or mud on the leaves. Use very fresh spinach for best results.
- Make sure the feta cheese is at room temperature while you set about making the filling. I have used D’Lecta feta here – you can use any brand that is easily accessible to you.
- Ensure that the spinach has completely cooled down before you mix in the feta.
- Do not overcook the spinach. Cook it just until it is done.
- Do not make the spinach filling too watery. Sprinkle just enough water to help cook the spinach, but not too much.
- I have used just a little red chilli powder to spice up the filling. In its place, you may use red paprika or chilli flakes or cracked black/white pepper, depending upon your taste preferences.
- Do not roll out the quesadilla shells too thin or too thick – ideally, they should be moderately thick. If you have leftover rotis, you could use them too, in a pinch.
- I did not need to add any salt to the spinach filling – the salt in the feta was enough. I would recommend tasting the filling after the addition of feta and using salt only if needed.
- I have used whole wheat flour to prepare the quesadilla shells, so as to keep them healthy. You may use a mix of wheat flour and maida if you so prefer.
- You can prepare the quesadilla shells in advance and keep them ready. The quesadillas can be assembled and heated up just before serving – these are best when had hot.
- I used regular refined oil to make the filling and the quesadillas. You can use any oil that you prefer.
- I have kept these Spinach & Feta Quesadillas really simple, using the bare minimum of ingredients. You could also add in some sundried tomatoes and/or steamed sweet corn to the filling, for extra flavour. Button mushrooms would also make for a great addition to the filling.
Did you like this recipe? Do tell me, in your comments!