Spinach and Feta Flatbread

Spinach and Feta Flatbread

Crisp flatbread topped with wilted spinach, briny feta, and a drizzle of olive oil.

Total 32 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This flatbread layers garlicky wilted spinach and crumbled feta over a thin, crisp crust that bakes quickly in a hot oven. It works well as an appetizer, light lunch, or side alongside a Greek-inspired dinner. A finishing drizzle of olive oil and squeeze of lemon brightens the salty cheese and earthy greens.

Ingredients

  • 1 pre-made flatbread or naan dough base (about 12 inches)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 5 ounces fresh baby spinach
  • 3/4 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • salt and black pepper, to taste
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 450°F and place a baking sheet or pizza stone inside to heat.

  2. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

  3. Add spinach to the skillet and cook, stirring, until just wilted, about 2 minutes. Season with salt and pepper, then remove from heat and let cool slightly.

  4. Place the flatbread dough on a piece of parchment paper and brush the surface with the remaining 1 tablespoon olive oil.

  5. Scatter the wilted spinach evenly over the flatbread, then top with crumbled feta, shredded mozzarella, sliced red onion, red pepper flakes, and oregano.

  6. Slide the flatbread, still on the parchment, onto the preheated baking sheet or stone.

  7. Bake until the edges are crisp and golden and the cheese is melted, 10 to 12 minutes.

  8. Remove from the oven and let rest 2 minutes before slicing into pieces.

  9. Squeeze fresh lemon juice over the top just before serving.

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Rate this recipe

★ 4.0 (1)

Spinach and Feta Flatbread

This flatbread layers garlicky wilted spinach and crumbled feta over a thin, crisp crust that bakes quickly in a hot oven. It works well as an appetizer, light lunch, or side alongside a Greek-inspired dinner. A finishing drizzle of olive oil and squeeze of lemon brightens the salty cheese and earthy greens.

32 min 4 servings 320 cal

Ingredients

  • 1 pre-made flatbread or naan dough base (about 12 inches)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 5 ounces fresh baby spinach
  • 3/4 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • salt and black pepper, to taste
  • 1 lemon, cut into wedges

Method

  1. 1

    Preheat the oven to 450°F and place a baking sheet or pizza stone inside to heat.

  2. 2

    Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

  3. 3

    Add spinach to the skillet and cook, stirring, until just wilted, about 2 minutes. Season with salt and pepper, then remove from heat and let cool slightly.

  4. 4

    Place the flatbread dough on a piece of parchment paper and brush the surface with the remaining 1 tablespoon olive oil.

  5. 5

    Scatter the wilted spinach evenly over the flatbread, then top with crumbled feta, shredded mozzarella, sliced red onion, red pepper flakes, and oregano.

  6. 6

    Slide the flatbread, still on the parchment, onto the preheated baking sheet or stone.

  7. 7

    Bake until the edges are crisp and golden and the cheese is melted, 10 to 12 minutes.

  8. 8

    Remove from the oven and let rest 2 minutes before slicing into pieces.

  9. 9

    Squeeze fresh lemon juice over the top just before serving.