Name: Crispy Sheet-Pan Spanakopita Quesadillas for Quick Comfort
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 packages Frozen Chopped Spinach (Be sure to drain well to prevent sogginess.); 2 Tbsp Extra-Virgin Olive Oil (Plus more for brushing.); 1 Yellow Onion (Finely chopped.); 3 cloves Garlic (Minced.); 4 oz Feta Cheese (Crumbled.); 1 Tbsp Fresh Dill (Chopped.); 1/2 tsp Lemon Zest (Finely grated.); 1/2 tsp Kosher Salt; 8 Flour Tortillas (8 inches.); 12 oz Mexican Blend Cheese (Shredded, divided.); Scallions (Thinly sliced.); Sour Cream; Salsa

The aroma of sizzling garlic and onions wafting through the kitchen is enough to woo anyone, but what’s truly magical is when comfort food gets a modern twist. Enter my Sheet-Pan Spanakopita Quesadillas, a perfect marriage of Greek and Mexican flavors that will make your taste buds dance! These delightful quesadillas take the iconic spinach-feta filling of traditional spanakopita and wrap it in crispy tortillas, creating a dish that’s not just easy to prepare but also a crowd-pleaser. Whether you’re hosting friends or seeking a quick weeknight meal, this recipe has you covered with minimal cleanup and maximum comfort. Are you ready to impress your loved ones with a taste of the Mediterranean wrapped up in a simple, shareable delight?

Why will you love these quesadillas?

Versatile Meal Solution: These Sheet-Pan Spanakopita Quesadillas are incredibly adaptable; you can easily swap in your favorite fillings or cheeses for a personal touch.

Time-Saving Magic: With just one sheet pan required, clean-up is a breeze, allowing you more time to enjoy the deliciousness.

Crispy and Gooey: The combination of golden, crispy tortillas and a warm, gooey spinach-feta filling creates a delightful texture you’ll crave.

Crowd-Pleaser: Perfect for gatherings, these quesadillas can be prepped ahead and served as a fun, finger-friendly appetizer or main dish that everyone will love!

Fresh Flavors: The inviting herbs and zesty lemon elevate the dish, making it not just quick but also refreshingly vibrant—perfect alongside Sheet Pan Meatballs for a complete Mediterranean feast.

Sheet-Pan Spanakopita Quesadillas Ingredients

• Whip up your cravings with these flavorful ingredients!

For the Filling

Frozen Chopped Spinach (2 packages) – Be sure to drain well to prevent sogginess in your quesadillas.
Extra-Virgin Olive Oil (2 Tbsp + more for brushing) – This enhances flavor and helps achieve that perfect crispy crust.
Yellow Onion (1, finely chopped) – Adds a sweet and savory depth to your delicious filling.
Garlic (3 cloves, minced) – Elevates the dish with a fragrant aroma and rich flavor.
Feta Cheese (4 oz, crumbled) – This creamy cheese provides that classic saltiness that complements the spinach beautifully.
Fresh Dill (1 Tbsp, chopped) – Use it for a fresh, herbaceous kick that brightens up the filling.
Lemon Zest (1/2 tsp, finely grated) – A touch of citrus that widens the flavor profile, perfectly enhancing the spinach.
Kosher Salt (1/2 tsp) – Essential for bringing all the flavors together.

For the Quesadilla Base

Flour Tortillas (8, 8″) – These provide a sturdy yet soft base for your crispy quesadillas instead of phyllo.
Mexican Blend Cheese (12 oz, shredded, divided) – Offers melty goodness and binds the savory filling together.

For Serving

Scallions (thinly sliced) – Add these for a pop of color and an extra layer of flavor.
Sour Cream and Salsa – These classic accompaniments bring creaminess and zest to elevate your dining experience.

Feel free to experiment and embrace the joy of cooking with these Sheet-Pan Spanakopita Quesadillas!

Step‑by‑Step Instructions for Sheet-Pan Spanakopita Quesadillas

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 400°F (200°C). While the oven heats up, line a large sheet pan with parchment paper to prevent sticking and aid in easy cleanup. This sheet-pan cooking method is key to making our delicious Sheet-Pan Spanakopita Quesadillas effortlessly.

Step 2: Sauté the Aromatics
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the finely chopped yellow onion and sauté for about 5 minutes, or until soft and translucent. Next, stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant and lightly golden.

Step 3: Combine the Filling
Take the drained frozen spinach and add it to the skillet with the sautéed onion and garlic mixture. Stir in the crumbled feta cheese, chopped fresh dill, lemon zest, and kosher salt. Mix well for about 3-4 minutes, allowing the flavors from the Sheet-Pan Spanakopita Quesadillas filling to meld together, then remove from heat.

Step 4: Assemble the Quesadillas
Place half of a tortilla on the prepared sheet pan. Spoon a generous amount of the spinach filling onto the tortilla, topping it with a handful of shredded Mexican blend cheese for that gooey, melty goodness. Cover with another tortilla, ensuring a beautiful crust on top of the quesadilla.

Step 5: Layer and Brush
Repeat the layering process with the remaining ingredients. Once assembled, lightly brush the top tortilla with more olive oil to achieve that golden-brown color. This will help create a perfectly crispy surface for your Sheet-Pan Spanakopita Quesadillas in the oven.

Step 6: Bake to Perfection
Carefully place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the tortillas are golden brown and crispy. Keep an eye on them around the 20-minute mark for that perfect crunch, letting the enticing aroma fill your kitchen.

Step 7: Slice and Serve
Once baked, take the sheet pan out of the oven and let the quesadillas cool for a few minutes. Using a sharp knife or pizza cutter, slice them into wedges. Serve your delicious Sheet-Pan Spanakopita Quesadillas warm, accompanied by garnishes like sliced scallions, sour cream, and salsa for a tasty touch.

How to Store and Freeze Sheet-Pan Spanakopita Quesadillas

Fridge: Store leftover quesadillas in an airtight container for up to 3 days. Reheat in the oven for the best results, maintaining that crispy texture.

Freezer: Freeze quesadilla wedges on a baking sheet until firm, then transfer to a freezer bag. They can last for up to 2 months, making easy meals whenever you’re in a pinch.

Reheating: To reheat frozen quesadillas, bake directly from the freezer at 375°F (190°C) for 15-20 minutes, or until heated through and crispy for that delightful bite.

Wrap Properly: If you plan to refrigerate or freeze, wrap quesadillas tightly in plastic wrap or aluminum foil to preserve freshness and prevent freezer burn.

Make Ahead Options

These Sheet-Pan Spanakopita Quesadillas are perfect for meal prep, allowing you to enjoy comfort food without the last-minute rush! You can prepare the spinach filling (onions, garlic, spinach, feta, dill, lemon zest, and salt) up to 3 days in advance and store it in an airtight container in the refrigerator. This not only saves you time but also allows the flavors to develop even further. When you’re ready to serve, simply assemble the quesadillas with tortillas and cheese, brush with olive oil, and bake as directed. For the best quality, it’s essential to refrigerate the filling and avoid pre-baking the quesadillas until just before serving!

Expert Tips for Sheet-Pan Spanakopita Quesadillas

Drain Well: Ensure to squeeze out excess moisture from spinach before mixing to keep your quesadillas crispy and avoid sogginess.
Flavor Variations: Get creative! Try adding cooked chicken or roasted red peppers to the filling for a personalized twist on the classic sheet-pan spanakopita quesadillas.
Watch Your Bake Time: Ovens vary, so keep an eye on the quesadillas after 20 minutes to prevent over-browning; you want golden, not burnt!
Use Fresh Ingredients: If opting for fresh spinach, make sure to sauté it down and drain properly to maintain the delicious filling texture.
Perfect Tortilla Layering: For even cooking, press down gently on the top tortilla after each layer, ensuring the filling stays snug and tasty!

What to Serve with Sheet-Pan Spanakopita Quesadillas?

Delightfully crispy and bursting with flavor, these quesadillas shine even brighter when paired with the right sides!

Greek Lemon Potatoes: These roasted potatoes are tangy and aromatic, making them a zesty companion to the rich quesadillas. They bring an authentic Mediterranean touch that elevates the meal.
Simple Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and cucumber offers a refreshing balance to the warm, cheesy quesadillas. Drizzle with a lemon vinaigrette for a light, zesty finish.
Tzatziki Sauce: Creamy and cool, this cucumber-yogurt dip provides a refreshing contrast, perfectly complementing the rich flavors in the quesadillas. It’s also great for dipping!
Mediterranean Roasted Vegetables: A medley of roasted bell peppers, zucchini, and eggplant adds a hearty, nutritious side. Their caramelized sweetness pairs beautifully with the savory spinach-feta filling.
Wine Pairing: A chilled glass of Sauvignon Blanc enhances the flavors of the quesadillas with its crisp acidity and herbal notes, creating a joyous dining experience.
Dessert: Follow up the meal with a light Greek yogurt parfait, layered with honey, nuts, and seasonal fruit. This adds a sweet encore to a savory feast, leaving everyone satisfied.

Sheet-Pan Spanakopita Quesadillas Variations

Feel free to explore these delightful twists that will make your quesadilla experience even more exciting!

Cheese Swap: Substitute feta with ricotta or goat cheese for a creamier filling that melts beautifully.
Herb Blend: Use fresh tarragon or parsley instead of dill for a different herbaceous flavor. Each herb brings a unique essence to the dish.
Whole Wheat Tortillas: Opt for whole wheat tortillas to boost the fiber content and give a nutty flavor. This adds a wholesome touch that’s tasty and healthy.
Extra Crunch: Add a layer of thinly sliced bell peppers for a refreshing crunch and vibrant color that will brighten your quesadillas.
Mediterranean Twist: Mix in sun-dried tomatoes or artichoke hearts for a Mediterranean explosion. These ingredients pair beautifully with the spinach and feta.
Protein Power: Include cooked chicken or crispy chickpeas in the filling. This not only enhances the nutritional profile but also amps up the flavor.
Spicy Kick: Sprinkle red pepper flakes or add jalapeños for a spicy kick that dances on your taste buds, perfect for heat lovers.
Classic Sides: Serve with a side of tzatziki sauce for dipping, bringing an authentic Greek flavor that complements every bite. For an additional idea, try pairing it with Pan Meatballs Tomato for a hearty meal!

Explore these variations and make these delightful Sheet-Pan Spanakopita Quesadillas your own!

Sheet-Pan Spanakopita Quesadillas Recipe FAQs

Can I use fresh spinach instead of frozen?
Absolutely! If you’re using fresh spinach, wash it thoroughly and sauté it in a bit of olive oil until wilted, which usually takes about 3-4 minutes. Make sure to drain any excess moisture after cooking. This step prevents sogginess in your quesadillas, keeping them crispy!

How should I store leftovers?
Leftover Sheet-Pan Spanakopita Quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. For optimal texture, I recommend reheating them in the oven at 350°F (175°C) for about 10-15 minutes to regain that lovely crunch.

Can I freeze the quesadillas?
Yes! To freeze your quesadillas, slice them into wedges and freeze them on a baking sheet for about 1-2 hours until firm. Once frozen, transfer the pieces to a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy them, bake directly from the freezer at 375°F (190°C) for 15-20 minutes until heated through and crispy.

What if my quesadillas are soggy after baking?
If your quesadillas turn out soggy, it might be due to excess moisture from the spinach. To troubleshoot this, make sure to thoroughly drain the spinach before mixing it with other ingredients. Additionally, when baking, ensure the oven is preheated, and avoid overloading the filling to maintain a crispy texture.

Are these quesadillas suitable for people with dietary restrictions?
Definitely! The Sheet-Pan Spanakopita Quesadillas can easily be adjusted for dietary needs. You can substitute feta cheese with ricotta or a vegan cheese alternative for lactose intolerance. If you have gluten sensitivities, try using gluten-free tortillas. Always be mindful of any allergies to specific ingredients, such as nuts or certain cheeses.

How long can I keep them in the fridge before they go bad?
The quesadillas can last in the refrigerator for up to 3 days when stored properly in an airtight container. If you’re unsure about any ingredients going bad, always check for visual signs, like mold or unpleasant smells, before consuming.