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Mediterranean Spinach and Feta Flatbread Recipe

Mediterranean Spinach and Feta Flatbread recipe


This is a yummy flatbread topped with spinach, feta cheese, and herbs. It's like a pizza, but with flavors from the Mediterranean Sea. You cook spinach with lemon and put it on bread with a special cheese mix. Then you bake it until it's crispy and eat it in triangles.


10 oz baby spinach
6 oz crumbled feta cheese
4 whole grain flatbreads
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 large lemon
3/4 cup plain Greek yogurt
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon salt


Preheat your oven to 450°F (230°C).
If your spinach isn't pre-washed, rinse it and pat it dry. Set aside.
Zest the lemon into a bowl. Squeeze half of the lemon's juice into the same bowl, saving the other half for later.
Add 4 oz of the feta cheese, the Greek yogurt, 1 tablespoon of olive oil, black pepper, and salt to the lemon zest and juice. Mix with a fork until it's creamy.
Place the flatbreads on a baking sheet and warm them in the oven for about 5 minutes, just until they start to get crispy.
In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach and cook until it wilts, about 2-3 minutes.
Chop the parsley and mint, and add them to the pan with the spinach. Cook for another minute.
Spread the creamy feta mixture onto the warm flatbreads.
Top each flatbread with the spinach and herb mixture.
Crumble the remaining 2 oz of feta cheese over the flatbreads.
Put the flatbreads back in the oven for about 5 minutes, or until everything is hot and the edges of the flatbreads are golden brown.
Cut each flatbread into wedges, squeeze the remaining lemon juice over the top, and serve hot.

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