Tasty Spinach and Feta Flatbread Pizza
Well, Isn’t Flatbread Pizza the Absolute Best?
You ever have one of those days where you stand in front of the fridge, door open, just kind of hoping something delicious will spontaneously appear? (No? Just me, then.) Anyway—this spinach and feta flatbread pizza became my go-to on those kinda hungry, don’t want to fuss, but must-eat-something-good evenings. Actually, I made it last Friday after a long, weird week—half the cheese fell on the floor when I tried tossing it like a real pizza pro, but you know what, it was still delicious and my cat was delighted. Funny how some recipes just hang around the edges of busy weeks, ready to swoop in when you’ve got leftover greens and a day-old naan.
Why I Keep Making This Flatbread Pizza
I make this when my family won’t agree on actual “pizza” but everyone vaguely wants something cheesy. My kids pretend to complain about spinach, but sneak bites when they think I’m not looking. My partner claims it tastes kind of like a Greek café lunch (he went ON for ages about this last time), and I dig it because it’s way less hassle (especially with pre-made flatbread; fight me, purists). Truth be told, one night I accidentally used ricotta instead of feta because I grabbed the wrong tub, and they said it was even better. (I disagree. Feta wins for me. But you decide for yourself.) Hey, if you’re not fighting a cranky oven, this dish feels almost magical.
Ingredients—Or, What I Scrounged from the Fridge
- 2 flatbreads (Naan, pita, or, honestly, even tortillas if you’re in a pinch—my mum used store-brand naan and says it’s grand)
- 2 good handfuls of fresh spinach (One time I used half rocket/arugula, works in a pinch, though a bit peppery)
- 100g feta cheese, crumbled (My gran swore by Dodoni feta, but supermarket brands honestly do the job)
- 1 clove garlic, thinly sliced or minced (Garlic powder will do if you’re out—I’ve done it, no shame)
- Olive oil, for drizzling (Can swap in a bit of melted butter, though I find oil better for crispiness)
- A few cherry tomatoes, halved (Optional; sometimes I just use sun-dried tomatoes chopped up)
- Chili flakes or dried oregano (Pick whichever you’ve got)
- Grated mozzarella or cheddar, about a handful (Or skip if you want it lighter, but, cheese…)
- Salt and black pepper (I try not to be too heavy-handed as feta’s already salty)
Now Let’s Throw It All Together—the Actual Cooking Bit
- Preheat your oven to 220°C (about 430°F). Or, if you’re like me and your oven is ancient and stubborn, just whack it on “hot as heck” for ten minutes. If you’ve got a baking stone—great. If not, a plain old baking tray is just fine (sometimes I use the grill pan, shh… don’t tell).
- Place your flatbreads on the tray. If they overlap, just squish them a bit; nothing bad happens.
- Drizzle a little olive oil over the top. Rub it in with your fingers if you like, but I also just tip the bottle and hope for the best.
- Scatter sliced garlic all over. I sneak a tiny taste at this point—raw garlic’s not for everyone, but it gets mellow in the oven.
- Next, pile on the spinach (it’ll look like way too much but trust me, it cooks down)
- Sprinkle the crumbled feta over the spinach, then add mozzarella (or whatever cheese you’re using). Tuck in the halved tomatoes here or sun-dried, if you’re feeling fancy.
- Top with a little pinch of chili flakes or oregano, and a bit of black pepper. A tiny sprinkle of salt if you dare.
- Bake about 10-12 minutes—until the edges look golden and cheese is bubbly. Actually, watch it: every oven is a different beast. Sometimes I go to make tea and come back to slightly charred edges. Still tasty, but not ideal.
- Let it rest two minutes (unless your willpower is superhuman) and slice up.
Things I’ve Learned—Notes Worth Reading(?!)
- Fresh spinach is best, but I once used frozen in a “desperation-dinner” move—squeeze all the liquid out or you’ll have a soggy pizza situation.
- If your feta’s a little dry, mash it with a drop of olive oil—it sort of wakes it up again.
- Sometimes I add a squeeze of fresh lemon over the top when it’s done—just feels brighter.
- I always double-check the bottom is crisp before pulling out of the oven. Soggy bottoms are the stuff of nightmares (and bad TV baking).
If You’re Bored: Crazy Variations I’ve Tried
- Added roasted red peppers—gorgeous.
- Used goat cheese instead—super tangy, not my partner’s cup of tea though.
- Rushed it with pre-grated “pizza cheese”—eh, meltier but less character; you do you!
- Tried a gluten-free base from Budget Bytes—not bad, though a bit crumbly.
- I once tried adding pineapple. Regret. Would not repeat.
Do You Really Need Special Equipment?
Well, a nice heavy baking tray helps crisp things up, but honestly, I’ve made this on foil right on the rack when nothing else was clean. No fancy pizza cutter? Big kitchen scissors are the best for slicing these up. You could even grill these on the barbecue in summer—just keep an eye so it doesn’t go from hero to zero.
Keeping It (Or Not) – Storage Advice
Technically, you can wrap leftovers in foil or pop in an airtight box and stick in the fridge for a day or two. I have to confess though—it rarely lasts so long! Next-day slices, eaten straight cold from the fridge, are actually my secret favorite. Just me? Okay then.
How We Eat It (Serving Suggestions)
I usually dust a little extra oregano at the table, though my youngest insists on ketchup (yeah, I know). You could serve it cut into fingers for a party, or just in big wedges for dinner with a green salad. If it’s a Friday night, we pile on more cheese and break out the fizzy drinks, feet on the coffee table (yes, rules get a bit loose when flatbread pizza is about).
“Pro” Tips, If You Can Call Them That
- I once tried skipping the olive oil step—don’t do it; pizza comes out dry and, honestly, sad.
- Don’t overbake. Flatbread goes from perfect to tooth-breaking before you blink if you’re distracted (speaking for a friend…)
- Actually, I find mozzarella melts better in piles rather than a thin layer because then you get those nice cheese pockets.
Your Questions—Because Real People Actually Ask These
- Can I make this vegan? – Oh, for sure! Swap in a vegan feta (like this homemade version—honestly, pretty tasty) and stick to oil, not butter. Vegan mozzarella if you fancy.
- What if I only have frozen spinach? – Been there. Just thaw, get rid of the water (super important!) and you’re good. Taste changes a little; still good.
- Can I prepare it ahead? – Sort of, you can assemble then bake later, but just watch for soggy spinach. Maybe pop spinach on just before baking.
- Will it work on the stove? – Oddly, yes, if you do it low and slow on a lidded frying pan. Edges get crisper in the oven, but sometimes a pan is all you’ve got.
- What about gluten-free? – Just use a gluten-free flatbread or try making your own like in this Cookie + Kate recipe. Texture changes a bit, but worth a shot!
Okay, I’ve gone on a bit here! If you try your hand at some weird twist, let me know how it pans out. (Unless you try pineapple—then, erm, maybe keep it a secret.)
Ingredients
- 2 large flatbreads
- 2 cups fresh spinach leaves, chopped
- 1 cup shredded mozzarella cheese
- 3/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
-
1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
2Place the flatbreads on the prepared baking sheet. Brush each with olive oil and sprinkle with minced garlic.
-
3Evenly distribute the chopped spinach over the flatbreads.
-
4Sprinkle mozzarella and crumbled feta cheese on top. Season with dried oregano, salt, and black pepper.
-
5Bake for 10-12 minutes, or until the cheese is melted and slightly golden.
-
6Remove from the oven, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
