Sheet-Pan Spanakopita Quesadillas: A Fusion Feast


Embark on a culinary adventure with our Sheet-Pan Spanakopita Quesadillas: A Fusion Feast, where the vibrant flavors of Greece meet the hearty warmth of Mexican cuisine. This innovative dish combines the crispy, golden exterior of quesadillas with the rich, flavorful filling of traditional spanakopita, creating a delightful fusion that's sure to please any crowd. Perfect for a casual dinner, party appetizer, or a creative weeknight meal, these quesadillas offer a unique twist on two beloved classics, making them a must-try for food enthusiasts everywhere.

Sheet-Pan Spanakopita Quesadillas: A Fusion Feast

Preparation and Cooking Times

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Total Time: 40 minutes

Servings and Serving Size

  • Servings: 6
  • Serving Size: 1 quesadilla

Nutritional Information (per serving)

  • Calories: 400 kcal
  • Protein: 18g
  • Carbohydrates: 35g
  • Fat: 22g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 680mg
  • Fiber: 3g
  • Sugar: 3g


  • 450g (1 lb) spinach, washed and roughly chopped
  • 200g (7 oz) feta cheese, crumbled
  • 100g (3.5 oz) ricotta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried dill
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 6 large flour tortillas
  • 100g (3.5 oz) mozzarella cheese, shredded
  • Olive oil for brushing
  • Fresh dill for garnish

Detailed Method of Preparation

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large skillet over medium heat, sauté the onion and garlic until soft and translucent. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
  3. Transfer the spinach mixture to a large bowl. Add the feta cheese, ricotta cheese, dried dill, nutmeg, salt, and pepper. Mix well to combine.
  4. Lay out the flour tortillas on a flat surface. Spread the spinach and cheese mixture over half of each tortilla, leaving a small border around the edges.
  5. Sprinkle mozzarella cheese on top of the spinach mixture, then fold the tortillas in half to enclose the filling.
  6. Brush both sides of the quesadillas with olive oil and place them on the prepared baking sheet.
  7. Bake in the preheated oven for 10-12 minutes, then flip and bake for another 8-10 minutes, or until the quesadillas are golden brown and crispy.
  8. Garnish with fresh dill and cut into wedges before serving.

Tips for Culinary Success

  • For an extra crispy exterior, press down on the quesadillas with a spatula while they bake.
  • Add a twist by incorporating chopped olives or sundried tomatoes into the spinach mixture.
  • Serve with a side of tzatziki sauce or sour cream for dipping.

Frequently Asked Questions (FAQs)

Can I use fresh dill instead of dried? 

Absolutely! Fresh dill will add a brighter flavor to the dish.

How do I store leftovers? 

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I add meat to this recipe? 

Yes, cooked and crumbled lamb or chicken would make a great addition to the filling for a non-vegetarian version.

As you relish the last bite of your Sheet-Pan Spanakopita Quesadillas, the fusion of flavors leaves you inspired and satisfied, a testament to the endless possibilities of culinary creativity. This dish not only bridges continents but also brings people together, offering a unique taste experience that lingers in memory and on the palate. Here's to exploring more delightful combinations and to the joy of sharing them with loved ones.