30 Minute Meals
Easy Weeknight Meal: Greek Flatbread with Spanakopita Topping
Prep
10 minutes
Cook
30 minutes
Yield
3 -4
Greek Flatbread uses a flatbread with a delicious spanakopita topping that is savory, creamy, and so flavorful. This pizza can be served as a lunch, or a summer appetizer.
This delicious Greek Flatbread recipe takes a flatbread and tops it with delicious spanakopita flavors. This pizza is the perfect appetizer, lunch, or even a beautiful summer dinner recipe. Spanakopita is such a comfort food for me as a Greek gal. I love the freshness of the herbs, and the creaminess of the cheese, it makes the perfect topping for a Greek Flatbread.
❤️ The Delicious World of Greek Flatbread & Why You’ll Love It
- Quick: Have this Greek Flatbread ready to serve in 40 minutes flat. This is a great meal when you are having a busy week and need to whip something up quickly.
- Versatile: With any pizza or flatbread recipe, you can add or remove any of the ingredients in the topping to make this pizza your own.
- Impressive: The flavors of the toppings make this recipe seem so impressive, that your guests will think you’ve been cooking all day.
🍲 Ingredients
Fresh Herbs – A traditional spanakopita recipe usually uses fresh herbs to get the perfect flavor combination. It’s what makes it magical. For this Greek Flatbread recipe, you don’t want to swap fresh for dried, but you can use more (or less) of any of the herbs to make the flavor combo tailored to you.
Feta – You can’t make a Greek Flatbread without feta cheese. I love feta because it gives a saltiness to a recipe and it’s a cheese I always have on hand in my fridge. It lasts so long and goes into so many different recipes like on top of salads, baked into casseroles, and on pizza like this Greek pizza!
👩🍳 How to Make Greek Flatbread
Make the garlic confit sauce
- To a small pot, add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer over medium heat and then turn to low (do not boil) mostly cover the pot and cook for around 30 minutes or until the garlic is perfectly buttery and creamy. Remove from the heat and cool for a few minutes.
- Once the garlic and oil have cooled for a bit, scoop the garlic out of the pot and add to a blender. Add a 1/4 cup of the oil from the pot to the blender and blend until smooth. Set aside.
Make the spanakopita topping
- In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds.
- Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
- Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is ready, remove from heat to cool in a bowl or container in the fridge.
Assemble and bake the flatbread
- Lay flatbread on a nonstick baking sheet. Spread the blended garlic confit mixture on the bottom of the flatbread. Follow by layering the spanakopita filling and topping with 1/4 cup crumbled feta cheese.
- Preheat the oven to 425F.
- Bake in the oven for 12-17 minutes or until the edges are starting to get crispy and browned.
- Top with a drizzle of olive oil, honey and fresh mint leaves.
🪄 Tips and Tricks
- Cut the Greek Flatbread into smaller pieces and serve as an appetizer instead of a main.
- If you love this flatbread, try our Spanakopita-stuffed Fluffy Greek Pita Bread Recipe .
- Make this flatbread your own by swapping the toppings for whatever you have on hand. This can be a great way to use up ingredients in your fridge and eliminate food waste!
🗒 Substitutions
Like any flatbread recipe, you can make this recipe your own. Here are some ideas:
- Protein: Add your fav protein on top of this pizza like grilled chicken or shredded, leftover rotisserie chicken.
- Veggies: Add a combination of veggies that you prefer. Some veggies that would go so well on this Greek Pizza are artichokes, black olives, and sundried tomatoes.
🗒 Best served with
- Maroulosalata aka my Mama’s Salad
- Homemade Greek Salad
- Greek Lentil Salad
👝 How to Store Leftovers
Store leftover pizza in the fridge in a container for up to 4 days. This pizza is so good cold or reheated.
🤔 Common Questions
A delicious savory spinach pie that is filled with chopped spinach and feta filling. It’s crunchy, creamy, and so delicious.
Both are very similar but the difference comes down to the ingredients. Pizza has yeast in the dough which rises are you bake it, whereas flatbread remains flat when baked.
Greek Flatbread with Spanakopita Topping
Video
Ingredients1x2x3x
- 1 flatbread (about 20 inches long by 8-10 inches wide)
Garlic confit sauce
- 1 cup peeled cloves of garlic
- ¾ cup olive oil
- ½ tsp chili flakes
- ½ tsp ground pepper
- Pinch of salt
Spanakopita topping
- 1 tbsp olive oil
- ½ medium white onion, finely chopped
- ⅔ cup finely chopped green onion
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 tbsp vegetable stock paste
- 500-550 g fresh spinach
- 1 cup crumbled feta cheese
Garnishes
- ¼ cup crumbled feta cheese
- olive oil
- honey
- fresh mint
Instructions
Make the garlic confit sauce
- To a small pot, add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer over medium heat and then turn to low (do not boil) mostly cover the pot and cook for around 30 minutes or until the garlic is perfectly buttery and creamy. Remove from the heat and cool for a few minutes. https://www.foodbymaria.com/wp-content/uploads/2024/07/garlic-confit1.mp4
- Once the garlic and oil have cooled for a bit, scoop the garlic out of the pot and add to a blender. Add a 1/4 cup of the oil from the pot to the blender and blend until smooth. Set aside.
Make the spanakopita topping
- In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds. https://www.foodbymaria.com/wp-content/uploads/2024/07/pizza1.mp4
- Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
- Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and 1 cup crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is ready, remove from heat to cool in a bowl or container in the fridge.
Assemble and bake the flatbread
- Lay flatbread on a non stick baking sheet. Spread the blended garlic confit mixture on the bottom of the flatbread. Follow by layering the spanakopita filling and topping with 1/4 cup crumbled feta cheese. https://www.foodbymaria.com/wp-content/uploads/2024/07/garlic-confit2.mp4
- Preheat the oven to 425F.
- Bake in the oven for 12-17 minutes or until the edges are starting to get crispy and browned.
- Top with a drizzle of olive oil, honey and fresh mint leaves.
Notes
- Serve this flatbread with our Maroulosalata aka my Mama’s Salad to make a full meal.
- Cut the flatbread into smaller pieces and serve as an appetizer instead of a main!
- If you love this flatbread, try our Spanakopita-stuffed Fluffy Greek Pita Bread Recipe
- If you want to make this cheesier, layer 1/2 cup shredded mozzarella cheese before the spanakopita topping and another 1/2 cup after.
Nutrition
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Greek Flatbread with Spanakopita Topping
Ingredients
- 1 flatbread (about 20 inches long by 8-10 inches wide)
Garlic confit sauce
- 1 cup peeled cloves of garlic
- ¾ cup olive oil
- ½ tsp chili flakes
- ½ tsp ground pepper
- Pinch of salt
Spanakopita topping
- 1 tbsp olive oil
- ½ medium white onion, finely chopped
- ⅔ cup finely chopped green onion
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 tbsp vegetable stock paste
- 500-550 g fresh spinach
- 1 cup crumbled feta cheese
Garnishes
- ¼ cup crumbled feta cheese
- olive oil
- honey
- fresh mint
Instructions
Make the garlic confit sauce
- To a small pot, add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer over medium heat and then turn to low (do not boil) mostly cover the pot and cook for around 30 minutes or until the garlic is perfectly buttery and creamy. Remove from the heat and cool for a few minutes. https://www.foodbymaria.com/wp-content/uploads/2024/07/garlic-confit1.mp4
- Once the garlic and oil have cooled for a bit, scoop the garlic out of the pot and add to a blender. Add a 1/4 cup of the oil from the pot to the blender and blend until smooth. Set aside.
Make the spanakopita topping
- In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds. https://www.foodbymaria.com/wp-content/uploads/2024/07/pizza1.mp4
- Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
- Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and 1 cup crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is ready, remove from heat to cool in a bowl or container in the fridge.
Assemble and bake the flatbread
- Lay flatbread on a non stick baking sheet. Spread the blended garlic confit mixture on the bottom of the flatbread. Follow by layering the spanakopita filling and topping with 1/4 cup crumbled feta cheese. https://www.foodbymaria.com/wp-content/uploads/2024/07/garlic-confit2.mp4
- Preheat the oven to 425F.
- Bake in the oven for 12-17 minutes or until the edges are starting to get crispy and browned.
- Top with a drizzle of olive oil, honey and fresh mint leaves.
Video
Notes
- Serve this flatbread with our Maroulosalata aka my Mama’s Salad to make a full meal.
- Cut the flatbread into smaller pieces and serve as an appetizer instead of a main!
- If you love this flatbread, try our Spanakopita-stuffed Fluffy Greek Pita Bread Recipe
- If you want to make this cheesier, layer 1/2 cup shredded mozzarella cheese before the spanakopita topping and another 1/2 cup after.
Nutrition
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