Mediterranean Spinach & Corn Quesadilla With Homemade Tzatziki Sauce

This Mediterranean-style quesadilla is a quick meal that feels bright and satisfying. It’s built with fresh spinach, sweet corn, salty olives, and a mix of cheeses that melt nicely together. The flavors are a little different from the usual Tex-Mex version, but they work well because the vegetables stay light and the herbs add a clean finish. Paired with a simple homemade tzatziki sauce, the dish has a cool contrast that ties everything together. You don’t need any special equipment or complicated steps. A single pan is enough to crisp the tortillas and warm the filling. It’s a useful recipe for busy days when you want something warm, fresh, and easy to customize with whatever you already have in the fridge.

Total Time: About 30 minutes
Servings: 2 large quesadillas (4–6 wedges each)

Ingredients

For the Quesadillas

Large flour tortillas

Fresh spinach, chopped

Corn kernels (fresh, frozen, or canned)

Feta cheese, mozzarella, or a mix; vegan cheese works too

Pitted Kalamata olives, chopped

Finely chopped red onion or green onion

Sun-dried tomatoes, chopped (optional)

Olive oil

Garlic powder or minced garlic

Cumin (optional)

Dried oregano (optional)

Salt and pepper to taste

For the Homemade Tzatziki Sauce

Greek yogurt

Diced or grated cucumber

Crushed or minced garlic

Fresh dill

Lemon juice, to taste

Instructions

Prepare the tzatziki first.
Combine the yogurt, cucumber, garlic, dill, and a squeeze of lemon juice in a bowl. Mix until everything blends evenly. Taste and adjust with more lemon or a pinch of salt if needed. Chill the sauce while you prepare the quesadillas.

Make the filling.
Warm a little olive oil in a pan over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for a minute. Add the spinach and corn. Cook until the spinach wilts and the corn is heated through. Season with salt, pepper, and a small pinch of cumin or oregano if you like.

Assemble the quesadilla.
Place one tortilla on a clean surface. Sprinkle a little cheese over half the tortilla. Add some olives, sun-dried tomatoes if you’re using them, and spoon the warm spinach-corn mixture on top. Add another light layer of cheese so everything sticks together. Fold the tortilla in half.

Cook it.
Add a small amount of olive oil to the pan and warm it over medium. Place the folded tortilla in the pan and cook until the bottom turns golden and the cheese begins to melt. Flip and cook the other side. Each side usually takes a few minutes.

Repeat and serve.
Transfer the quesadilla to a cutting board and let it rest for a minute before slicing it into wedges. Serve with chilled tzatziki on the side.

Tips

Let the spinach cook long enough to lose excess moisture so the quesadilla stays crisp.

If using frozen corn, thaw it first to avoid steaming the tortilla.

Use a heavy pan or cast-iron skillet for even browning.

Spread the filling lightly; too much makes the tortilla hard to flip.

Add cheese on both sides of the filling so the quesadilla holds together.

If the tortilla burns before the cheese melts, lower the heat.

Squeeze out excess liquid from grated cucumber for thicker tzatziki.

Make the tzatziki a little ahead of time so the flavors blend better.

Brush a tiny bit of olive oil on the outer side of the tortilla for an even, crisp finish.

Variations

Add roasted red peppers for extra sweetness.

Swap spinach for cooked kale or chard.

Use halloumi or goat cheese with mozzarella for a sharper flavor.

Replace corn with grilled zucchini slices.

Add chickpeas for extra protein.

Mix fresh parsley or mint into the filling.

Make a spicy version with a little red pepper flakes.

Use whole-wheat tortillas for a nuttier taste.

Turn it into a burrito-style wrap by adding cooked quinoa.

Q&A

Can I use corn tortillas?
Yes, but flour tortillas hold the filling better.

Can I make the quesadillas ahead?
They’re best fresh, but you can prep the filling in advance.

Can I bake them instead of pan-cooking?
Yes. Bake at moderate heat until crisp.

Can I skip olives?
Sure. Add extra spinach or corn instead.

What if my cheese doesn’t melt easily?
Lower the heat and cover the pan for a minute.

Is vegan yogurt fine for tzatziki?
Yes, coconut or soy yogurt works.

Can I use dried dill?
Use it sparingly; it’s stronger than fresh.

How long does tzatziki last?
About two to three days in the fridge.

Can I freeze the quesadillas?
They’re better fresh, but you can freeze cooked ones and reheat in a pan.

Can I add protein?
Grilled chicken, shrimp, or turkey slices work well.

Nutrition

(Approximate per serving)

Calories: 390–430
Protein: 18–20g
Carbs: 42–45g
Fat: 18–20g
Fiber: 4–5g
Sodium: varies by cheese
Sugar: 5–6g

Conclusion

This Mediterranean spinach and corn quesadilla is easy to assemble and gives you a meal that feels fresh without requiring much cooking time. The vegetables soften just enough to blend with the melted cheese, while the olives and sun-dried tomatoes add a little depth. The homemade tzatziki brings a cool balance that works well with the warm tortilla. It’s the kind of recipe you can make for lunch, light dinner, or even a snack when you want something flavorful but not heavy. The best part is how flexible it is, letting you adjust the vegetables, cheese, and seasoning based on your taste or what’s already in your kitchen. If you’d like, I can also create a simplified, quick-card version for easy saving.