Spanakopita-Inspired Chicken Quesadillas

Cheesy quesadillas have universal appeal for lunch or dinner. Serve with a simple green salad and sprinkle green onions on top for a pretty presentation.

Photo: Roberto Caruso

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Prep Time
5 min
Cook Time
25 min
30 min


  • 1 lb boneless, skinless chicken thighs, halved lengthwise, patted dry
  • 5 tbsp extra-virgin olive oil, or as needed, divided
  • ½ tsp garlic powder
  • ½ tsp sea salt, divided
  • ⅛ tsp ground black pepper, divided
  • 10 oz baby spinach
  • 3 cloves garlic, minced, divided
  • 2 tsp dried minced onion
  • 1 tsp dried oregano, divided
  • 8 8- to 10-inch whole-grain tortillas
  • ¾ cup shredded Monterey Jack cheese
  • ½ cup crumbled feta (or to make it dairy-free, substitute both cheeses for dairy-free versions; TRY: Follow Your Heart Dairy-Free Feta Crumbles)


  1. Preheat oven to 425°F; line a large baking sheet with parchment. Rub chicken with enough oil to coat; season with garlic powder and one-half each of salt and pepper. Spread on baking sheet and bake until cooked through, 12 to 15 minutes, flipping halfway. Transfer to a cutting board. When cool enough to handle, shred. Reduce oven to 200°F.
  2. Meanwhile, heat a large nonstick skillet on medium; add enough oil to coat. Add spinach, a handful at a time, until one-half of spinach is in skillet. Add one-half of garlic, one-half of onion and one-half of oregano; season with pinch of salt. Cook, stirring, until spinach has wilted, 2 to 3 minutes. Transfer to a colander. Repeat with oil, remaining one-half each of spinach, garlic, onion and oregano and pinch of salt.
  3. Wipe out skillet; place on medium heat and add enough oil to coat pan. Add 2 tortillas; top each with spinach, chicken and both cheeses, spreading evenly. Top each with another tortilla and cook until bottom tortillas are golden, 1 to 2 minutes. Carefully flip and cook until cheeses have melted and both sides are golden, 1 to 2 minutes longer. Transfer quesadillas to oven to keep warm; repeat with remaining oil, tortillas, spinach, chicken and cheese. Cut quesadillas into wedges.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 621
  • Carbohydrate Content 32 g
  • Cholesterol Content 140 mg
  • Fat Content 38 g
  • Fiber Content 6 g
  • Protein Content 35 g
  • Saturated Fat Content 13 g
  • Sodium Content 887 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 21 g
  • Polyunsaturated Fat Content 3 g