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
Preparation
Step 1Preheat oven to 425°. Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.Step 2In 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.Step 3Add feta, dill, lemon zest, and salt to bowl with spinach and stir to combine.Step 4Arrange 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).Step 5Sprinkle 2 cups Mexican blend cheese over tortillas inside edges of sheet. Top with spinach mixture, then remaining 1 cup Mexican blend cheese.Step 6Arrange remaining 2 tortillas oiled side down in center of pan. Fold overhanging parts of tortillas toward the center to close quesadilla.Step 7Place 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.Step 8Slice into rectangles. Top with scallions. Serve with sour cream and salsa alongside.
For the crispiest crust, don’t skip squeezing the water out of the spinach—it’s necessary to ensure things don’t get soggy. Serve these quesadillas with sour cream and salsa like we suggest below, try another dipper like hummus, or double-down on the mashup theme and serve these quesadillas with Greek lemon potatoes and guacamole. 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.
