Greek Flatbread with Spanakopita Topping

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.

Course Main

Cuisine Greek-Inspired

Keyword flatbread

Prep Time 10

Cook Time 30

Total Time 40

Servings -4

Calories 389kcal

Author Maria Koutsogiannis

Ingredients

1 flatbread (about 20 inches long by 8-10 inches wide)

Garlic confit sauce

1 cup peeled cloves of garlic
3/4 cup olive oil
1/2 tsp chili flakes
1/2 tsp ground pepper
Pinch of salt

Spanakopita topping

1 tbsp olive oil
1/2 medium white onion, finely chopped
2/3 cup finely chopped green onion
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 tbsp vegetable stock paste
500-550 g fresh spinach
1 cup crumbled feta cheese

Garnishes

1/4 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.
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 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.
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