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Freshly baked Spinach, Artichoke, and Feta Flatbread on parchment paper with charred edges and red pepper flakes.

Spinach, Artichoke, and Feta Flatbread

A crispy, charred Mediterranean flatbread topped with garlicky wilted spinach, marinated artichoke hearts, melty mozzarella, and rich crumbled Greek feta cheese. Ready in under 25 minutes!
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 2
Calories: 380
Ingredients Method Notes

Ingredients
  

  • * 2 large store-bought flatbreads or Naan bread
  • * 2 cups fresh baby spinach
  • * 1 cup marinated artichoke hearts drained and sliced
  • * ½ cup shredded mozzarella cheese
  • * ½ cup Greek feta cheese crumbled
  • * 1-2 cloves garlic minced
  • * 2 tbsp extra virgin olive oil divided
  • * ½ tsp red pepper flakes
  • * ½ tsp sea salt or to taste
  • * ¼ tsp freshly ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Heat 1 tbsp of extra virgin olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Toss in fresh baby spinach and cook for 2–3 minutes until just wilted. Season lightly with salt and black pepper, then remove from heat.
  4. Place flatbreads on prepared baking sheet and lightly brush top surfaces with remaining 1 tbsp olive oil.
  5. Scatter shredded mozzarella across flatbreads in an even layer.
  6. Top evenly with garlicky spinach and sliced marinated artichokes.
  7. Generously sprinkle crumbled feta cheese across the top.
  8. Bake at 400°F (200°C) for 10–12 minutes until edges are crisp and golden brown.
  9. Broil on high for the final 1–2 minutes for deep blistered charring on cheese.
  10. Remove from oven, sprinkle with crushed red pepper flakes and black pepper, slice, and serve warm.

Notes

* Squeeze excess moisture from cooked spinach to ensure crust stays crisp.
* Pat marinated artichoke hearts with paper towels after slicing.
* Preheating your baking sheet in the oven yields a crispier bottom crust.