Spinach Feta Flatbread Recipe

I put together a 15-minute Spinach Flatbread Pizza on naan topped with fresh spinach, creamy feta, melted mozzarella and a scatter of sea salt, a quick riff on Mediterranean flavors.

I stumbled on this idea when I had naan breads and a bag of fresh baby spinach left over. It’s a tiny bit rebellious for weeknight dinner, quick to throw together and surprisingly fun to eat.

I call it my Spinach Flatbread Pizza because the contrast of crispy naan and tender greens keeps you guessing. It even flirts with a grown up Feta Pizza vibe, though it’s not fussy.

I never meant to make dinner this interesting but here we are, everyone’s asking for seconds. Perfect for picky eaters and hungry teens.

Give it a whirl, you might surprise yourself.

Ingredients

• Naan bread: chewy base that holds toppings, adds carbs and a toasty flavor.
• Baby spinach: leafy green rich in fiber, iron and vitamins, it wilts fast.
• Mozzarella cheese: melty mild cheese giving gooey texture and some protein.
• Feta cheese: crumbly, tangy, higher in sodium but adds bright salty bite.
• Olive oil: mild healthy fat that helps browning and carries flavor, subtle fruity notes.
• Garlic: pungent aroma, small amount gives big savory punch, not sweet.
• Lemon juice: optional acid that brightens flavors, gives a tiny fresh tang.

Ingredient Quantities

• 2 naan breads (8 to 10 inches each)
• 4 cups fresh baby spinach packed, about 4 ounces or 115 g give or take
• 1 cup shredded mozzarella cheese, about 4 ounces or 115 g
• 1/2 cup crumbled feta cheese, about 3 ounces or 85 g
• 1 tablespoon olive oil plus a little extra for brushing
• 1 garlic clove minced
• 1/4 teaspoon sea salt or to taste
• 1/8 teaspoon freshly ground black pepper
• Pinch red pepper flakes optional
• 1 teaspoon fresh lemon juice optional

How to Make this

1. Preheat your oven to 450 F and if you have a pizza stone or cast iron skillet, put it in while the oven heats so the flatbreads get extra crisp.

2. Warm 1 tablespoon olive oil in a large skillet over medium heat, add the minced garlic and cook just until fragrant, about 20 to 30 seconds, dont let it brown or it will taste bitter.

3. Add the packed baby spinach to the skillet, sprinkle in the 1/4 teaspoon sea salt and 1/8 teaspoon black pepper, then toss and cook until just wilted, about 1 to 2 minutes; squeeze the spinach in a fine mesh strainer or press with a spoon or paper towel to remove excess moisture.

4. If you want an extra crisp base, pop the 2 naan breads in the oven for 2 to 3 minutes to dry them slightly, otherwise lay them on a baking sheet and brush each with a little extra olive oil.

5. Divide the 1 cup shredded mozzarella between the naans and spread it evenly, this creates a moisture barrier so the bread wont get soggy.

6. Top the mozzarella with the wilted, drained spinach, then crumble the 1/2 cup feta over the top; taste and add a light sprinkle of extra sea salt if needed and a pinch of red pepper flakes if you like heat.

7. Bake on the middle rack for about 8 to 10 minutes until the cheese is melted and the edges of the naan are golden, or switch to broil for 1 to 3 minutes watching closely to avoid burning.

8. Finish with 1 teaspoon fresh lemon juice if using, let the flatbreads rest 1 to 2 minutes, slice and serve; tip, its easier to slice if you let them cool a bit, and using a hot cast iron or stone gives the crispiest bottom.

Equipment Needed

1. Oven (preheat to 450 F) and a pizza stone or cast iron skillet if you want an extra crisp bottom
2. Large skillet for garlic and wilting the spinach
3. Wooden spoon or heatproof spatula to stir and press the spinach
4. Fine mesh strainer or paper towels to squeeze out excess moisture
5. Baking sheet or sheet pan (use this if not using the stone) and a pastry brush or spoon to oil the naans
6. Measuring spoons and a 1 cup measuring cup for the cheeses and oil
7. Oven mitts or thick kitchen towels and a pair of tongs for handling hot stuff
8. Sharp knife or pizza cutter and a cutting board to slice and serve

FAQ

Spinach Feta Flatbread Recipe Substitutions and Variations

• Naan breads: Swap for large pita, lavash flatbread, or flour tortillas. They’ll crisp up differently, so check after a minute and adjust baking time.
• Fresh baby spinach: Use baby kale, arugula, or frozen spinach (thawed and well squeezed). Kale needs a bit more time to wilt; frozen you gotta drain good or it’ll make the crust soggy.
• Shredded mozzarella: Try provolone, fontina, or mild cheddar. Mozzarella gives stretch; these melt well and add a bit more flavor.
• Crumbled feta: Substitute goat cheese (chevre), ricotta salata, or cotija for a salty tang. Goat cheese is creamier so you might use a little less if it’s strong.

Pro Tips

Pro tips:
– Get the spinach as dry as you can. I toss it in a salad spinner or wrap it in a clean towel and squeeze until it stops dripping. Even tiny pockets of water will steam the bread and make it limp.
– Heat your baking surface so the bottom gets crispy. A hot pizza stone or cast iron works best, but if you dont have one, give the naan a quick dry-toast before topping. It really changes the texture.
– Put the mozzarella down first and the feta on top. Mozz creates a barrier so the bread wont go soggy, and feta gives the flavor punch. Using low moisture mozz or lightly squeezing fresh mozz helps too.
– Finish with a hit of acid and watch the broil. A little lemon at the end wakes up the flavors, and a short broil will brown the top fast so stand there and keep an eye on it. Let it rest a minute before slicing so the cheese firms up.