Name: Sheet pan spanakopita quesadilla
Prep time: 15 min
Cook time: 25 min
Ingredients: 8 large flour tortillas; 2 tbsp olive oil (plus extra for brushing onto tortillas); ⅓ cup chopped parsley; ⅓ cup chopped dill; 2 tbsp finely diced red onion; 2 tbsp chopped green onion; 312 grams baby spinach (11 ounces); 1 cup crumbled feta; ½ cup ricotta cheese; 1 large egg; ½ tsp salt; ¼ tsp pepper

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All the flavours of spanakopita, without phyllo dough. Make a sheet pan quesadilla made with tortillas filled with spinach, feta, ricotta, fresh herbs, onions and seasonings. An easy way to make a Greek inspired recipe in one pan.

An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla.

As a Greek kid, I learned pretty early on that spinach was delicious! It was easy to do because my parents would often make spanakopita, that quintessential Greek pita or pie filled with spinach, herbs and often feta. Whether it was a version made with store bought crispy phyllo, like these spanakopita triangles, a spanakopita made with homemade phyllo dough, or a vegan version made with rice instead of cheese, I loved them all! I still do!

Now that I am an adult, with my own family that I have to feed, I rely on the recipes from my parents. Sometimes though, I want all the goodness their traditional Greek recipes offer, but am short on time. That is how I came up with this incredible sheet pan spanakopita quesadilla. Trust me, make this, serve with some olives and maybe some Greek marinated chicken thighs or Greek keftedes (Meatballs) and you have got yourself a Greek-ish feast!

Why I love this recipe

The flavours of spanakopita are out of this world. Anyone who thinks that they don’t like spinach has never had it mixed with feta and ricotta, the combination of which is then wrapped and baked or fried into a crispy package. There are so many different recipes for spanakopita and I have yet to try one I haven’t loved.

The only downside to making spanakopita is the time commitment. Opening your own phyllo is an art and it takes patience and practice. Using store-bought phyllo sheets is much simpler, but still requires a bit of care as you lay your sheets out and make little spanakopita triangles. But using tortillas? Well, this just is a game-changing technique!

Although spanakopita purists will certainly cringe at the thought of using tortillas in place of phyllo, my response is, don’t knock it until you try it! Assembly is quick, the tortillas gets super crispy, and it is a totally non-greasy meal. I love my sheet pan spanakopita quesadilla so much that I can totally see myself making it even when I have hours and hours to roll out our own phyllo.

The inspiration for my sheet pan spanakopita quesadilla comes from The Pioneer Woman who shared a sheet pan chicken chili quesadilla that looks amazing! Although my filling is different, and Greek, the technique for assembling the quesadilla and baking it is pretty much the same. The possibilities for fillings are actually endless and I can’t wait to try more creative ways to adapt this fabulous idea, like this one for sweet potato and black bean sheet pan quesadilla.

Key ingredients

Flour tortillas I use the large flour tortillas in this recipe. Seven of them will be perfect for the base of a standard size baking sheet.

Spinach I like to use baby spinach whenever I can find it. I prefer it because I don’t have to deal with removing any tough stems. It just makes everything easier!

Feta I only use Greek feta; it is a far superior cheese than any other feta. You can learn all about feta in this post about Feta facts: Everything you need to know about Greek feta cheese and how to use it

Ricotta This mild, creamy cheese is perfect mixed with the feta. It gives a nice, light texture to the filling.

Onions I use red onions and fresh green onions in this recipe. Great flavour and texture combination.

Parsley The taste of fresh parsley here is amazing.

Dill I love dill, and I really like to include it in my spanakopita.

Egg The egg helps to bind everything together when it is baking.

Olive oil I add olive oil to the filling, and also brush it on top of the tortillas before baking. I only use Greek olive oil.

How to make it

Making spanakopita sheet pan quesadilla is pretty fun! I love how easily and quickly it comes together.

Begin by preheating your oven to 400 degrees F., and then follow these steps:

Step 1
Take one of your baking trays and brush the bottom with some olive oil. Place 6 tortillas around the edges of the baking tray so that half of the tortilla is on the tray and the other half is hanging over the side. Take a 7th tortilla and place it in the center of your baking tray (see image). The goal is to ensure that you do not see any part of your baking tray. Set aside.

Step 2
In a medium skillet set over medium heat add your oil, parsley, dill, red onion and green onion and saute for 3 – 5 minutes. Next, add in the spinach and cook until the spinach has wilted down.

Step 3
Transfer your spinach to a colander and allow to drain. When cool enough to handle, coarsely chop the cooked spinach mixture.

Step 4
Transfer the spinach to a large bowl and stir in the ricotta, crumbled feta, beaten egg, salt and pepper. Mix until well combined.

Step 5
Place your spinach mixture onto the tortillas you have arranged on the baking tray. Use an off-set spatula or the back of a spoon to spread it evenly across the entire baking tray. Place an 8th tortilla in the center of the baking tray and then fold over the tortillas which were hanging over the side of the baking tray. You should completely cover your spinach mixture.

Step 6
Brush the top of your tortillas with a bit of olive oil and cover the top with a sheet of parchment paper. Next, place your second baking tray on top of your parchment paper and press down.

Step 7
Bake in the middle rack of your oven for 20 – 25 minutes. You may need to remove the top baking tray and parchment paper near the end of the cooking time in order to brown the top. You can also set your oven to broil for a minute or so (watch carefully so that you don’t burn it).

Step 8
Once cooked, transfer to a cooling rack to prevent the bottom of your quesadilla from getting soggy. Wait 5 minutes and then transfer to a cutting board to continue cooling. Your sheet pan spanakopita quesadilla is easier to cut when it has cooled a bit

Step 9
Cut into serving sizes of your choice. We like to use a pizza cutter to do this, but a sharp knife would also work.

Recipe substitutions

I like to use flour tortillas in this recipe; you can use white or whole wheat (or even whole grain) flour tortillas. You can also use corn tortillas if you prefer. The only thing you need to be mindful of is using large tortillas so that seven of them will easily create your base.

You can use frozen spinach instead of fresh spinach. Defrost it and squeeze out all the water. The easiest way to do this is to place the spinach in a cheesecloth or a clean kitchen towel, wrap it up, and squeeze.

If you prefer to use different fresh herbs, go ahead. Mint would be nice, and even though basil is not typical, it could be a nice addition as well.

Cooking tips

Bake your sheet pan spanakopita quesadilla

The trick to a crispy and perfectly cooked sheet pan quesadilla is to cook it with a second baking tray set on top of the quesadilla, pressing down on it. If you don’t use the second baking tray your quesadilla will puff up, and will bake unevenly.

I like to layer a piece of parchment paper between the quesadilla and the top baking tray, but this is optional.

Frequently asked questions

How do I assemble a sheet pan spanakopita quesadilla?

You will need a total of 8 large tortillas. You will begin by laying out 7 of them across the bottom of your sheet pan, being sure to cover the entire surface. Your tortillas will overlap and besides the one that will be placed in the center of your pan, the remaining 6 will be half on your pan, and half off.

Once you have evenly spread out your filling you will place your 8th tortilla in the center of your pan and then fold the bottom tortillas over. All the filling should be covered! You can refer to the pictures in this post for a representation of what this looks like.

What kind of tortillas should be used for the sheet pan quesadilla?

I used white flour tortillas but you can use whole wheat tortillas or even corn tortillas. You can also use a combination. The important thing is to ensure that they are large enough to easily cover the bottom surface of your pan, and to fold over the filling.

Recipe variations

You can make this recipe and omit the cheeses if you want to keep it dairy free. You can add some rice to it instead. I would use about 1/2 cup of cooked white or brown rice.

You can use the same assembly idea and make my amazing Sweet potato and black bean sheet pan quesadilla. It is a vegan recipe (perfect for lent) that is absolutely amazing!

How to serve

Immediately after removing the quesadilla from the oven, transfer it to a cooling rack. This will prevent the bottom from getting soggy as it sits in the pan. Use a pizza cutter or a sharp knife to cut your sheet pan quesadilla. It cuts best when it has cooled a little bit.

Here are some more spanakopita inspired recipes I think you will love:

Spanakopatata A baked potato, Greek-style! I love this version of baked potato, with all the delicious flavours of spanakopita.

Spanakopita mac and cheese Indulgent, delicious, surprising and unforgettable. Honestly, this spanakopita mac and cheese is the bomb!

Spinach and cheese pita pocket Doesn’t get much easier than this! A pita pocket, crisped up and toasted and full of spanakopita deliciousness.

Spinach and cheese pita pocket full of spinach, feta and mozzarella.

Storing and reheating

Keep leftovers in the refrigerator for up to 3 days. The best way to reheat your quesadilla is either in the oven, or in a non-stick skillet. Both ways will keep your tortilla nice and crisp while heating up the inside.

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