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Spinach & Feta Flatbread with Lemon Cream.

Spinach & Feta Flatbread with Lemon Cream

A quick, delicious 30-minute Mediterranean flatbread featuring a crispy crust topped with garlic wilted spinach, melted mozzarella, savory crumbled feta, and a bright, tangy lemon cream drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • For the Flatbread:
  • - 4 flatbreads or naan pieces
  • - 4 cups fresh baby spinach
  • - 1 cup feta cheese crumbled (preferably block feta)
  • - 1 cup mozzarella cheese shredded
  • - 2 cloves garlic minced
  • - 2 tbsp extra virgin olive oil
  • - 1 tsp dried oregano
  • - 1/4 tsp black pepper
  • For the Lemon Cream Sauce:
  • - 1/2 cup plain full-fat Greek yogurt or cream cheese
  • - 1 tbsp fresh lemon juice
  • - 1 tsp lemon zest
  • - 1 small clove garlic finely grated
  • - 1 tsp extra virgin olive oil

Method
 

  1. In a small mixing bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, grated garlic, and 1 teaspoon of olive oil until completely smooth. Set aside in the refrigerator.
  2. Heat a splash of olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds, then toss in the baby spinach and black pepper. Cook for 1 to 2 minutes until just wilted. Drain any excess liquid.
  3. Place flatbreads onto a large baking sheet. Spread a layer of the prepared lemon cream sauce evenly over each flatbread base.
  4. Top evenly with shredded mozzarella, the wilted garlic spinach, and crumbled feta cheese. Sprinkle dried oregano over the top.
  5. Bake in an oven preheated to 400°F (200°C) for 8 to 10 minutes until the edges are golden crisp and the cheeses are bubbling.
  6. Remove from the oven, finish with a sprinkle of extra lemon zest or remaining cream sauce drizzle, slice, and serve hot.

Notes

- Be sure to thoroughly drain or press the wilted spinach to avoid a soggy flatbread base.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in an oven or air fryer at 350°F to retain crispiness