Tasty Spinach and Feta Flatbread Pizza

I’ve been making this spinach and feta flatbread pizza on repeat lately, and my family can’t get enough of it. It’s become my go-to weeknight dinner when I want something that feels special but doesn’t require much effort.

Using store-bought flatbread as the base means dinner is on the table in under 20 minutes. The combination of fresh spinach, creamy feta, and a drizzle of good olive oil creates such a satisfying meal that even my picky eaters devour.

I love how it works as a quick dinner, cut into smaller pieces for appetizers, or packed for lunch the next day. Plus, you can easily customize it with whatever veggies you have on hand or add some protein to make it heartier.

Choosing the Right Flatbread

The great thing about flatbread pizza is that you’ve got lots of options for your base – naan, pita, lavash, or even store-bought pizza flatbreads will all work well here.

If you’re using store-bought flatbread, look for one that’s relatively thick and sturdy enough to hold your toppings without getting soggy.

Middle Eastern-style flatbreads like naan tend to work especially well since they have a slightly chewy texture and can handle the weight of cheese and toppings.

Just make sure whatever flatbread you choose is fresh and hasn’t been sitting in your pantry too long, as stale flatbread can become tough when baked.

Substitution Options to Consider

This easy flatbread pizza is super adaptable and there are plenty of ways to switch things up:

• Flatbread: You can use naan, pita bread, or even a regular pizza crust instead. If using pita, just keep an eye on the cooking time as it might crisp up faster.
• Mozzarella cheese: Feel free to swap in other melting cheeses like provolone, Monterey Jack, or a pizza cheese blend. For a dairy-free version, try dairy-free mozzarella-style shreds.
• Fresh spinach: Out of fresh spinach? Thawed and well-drained frozen spinach works too. You can also try other greens like arugula or kale – just add arugula after baking to keep it fresh.
• Feta cheese: Goat cheese or ricotta make good stand-ins for feta. If you’re not into strong-flavored cheeses, you can simply add extra mozzarella instead.
• Red onion: Sweet onions or shallots can replace red onion. If using regular yellow onions, try soaking them in cold water for 10 minutes first to reduce their sharp bite.
• Olive oil: Any cooking oil will work here, but try to stick with ones that have a mild flavor – avocado oil or grape seed oil are good options.

Avoid These Common Baking Errors

The biggest challenge when making flatbread pizza is ending up with a soggy crust – to prevent this, pre-bake your flatbread for 3-4 minutes before adding toppings, which creates a crispy base that won’t get weighed down.

Another common mistake is overloading your flatbread with too many toppings, especially with water-rich ingredients like fresh spinach; instead, use a light hand and consider giving the spinach a quick sauté to remove excess moisture before adding it to your pizza.

The placement of ingredients matters too – try putting the mozzarella down first as a barrier between the bread and wetter toppings, then layer the spinach, onions, and garlic, finishing with crumbled feta on top for the best texture and flavor distribution.

For the perfect finish, drizzle the olive oil very lightly just before baking – too much will make your flatbread greasy rather than crispy.

What to Serve With Flatbread Pizza?

This Mediterranean-style flatbread pizza pairs really well with simple side dishes that complement its fresh flavors.

A light arugula salad dressed with lemon juice and olive oil makes for an easy and tasty companion to the pizza.

Since the flatbread is on the lighter side compared to traditional pizza, you might want to add some protein – try serving it alongside grilled chicken skewers or a bowl of lemony Greek soup (avgolemono).

For a casual spread, I like to put out some marinated olives, roasted red peppers, and maybe some hummus with cucumber slices for everyone to snack on while they enjoy their pizza.

How to Store Your Baked Goods

Keep Fresh: Got leftover pizza? Pop it in an airtight container and keep it in the fridge for up to 3 days. I like to place pieces of parchment paper between the slices to prevent them from sticking together. The spinach might get a bit wilted, but the flavors will still be great!

Make Ahead: You can prep all your toppings in advance and store them separately in the fridge for up to 2 days. When you’re ready to eat, just assemble and bake your pizza. This is super handy for quick weeknight dinners!

Warm Up: To bring back that fresh-from-the-oven taste, pop your leftover slices in a preheated oven at 350°F for about 5-7 minutes. I prefer this method over the microwave since it keeps the flatbread nice and crispy. If you’re in a hurry, a quick zap in the microwave works too, but the texture won’t be quite the same.

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 45-50 g
• Carbohydrates: 60-70 g

Ingredients

• extra virgin olive oil for drizzling (or any other neutral oil like canola)
• 1/4 tsp garlic powder (freshly ground preferred for more flavor)
• 1 cup shredded mozzarella cheese (I use Galbani for melting quality)
• 1 piece flatbread (such as naan or pita)
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1/2 cup crumbled feta cheese (adds a tangy, creamy contrast)
• 3 cloves sliced garlic (thinly sliced, about 1/8-inch pieces)
• 1/2 cup torn fresh spinach (roughly chopped into bite-sized pieces)
• 1/2 cup sliced red onion (about 1/4-inch thick slices)

Step 1: Prepare Your Mise en Place and Preheat

• 3 cloves garlic, thinly sliced
• 1/2 cup red onion, sliced
• 1/2 cup fresh spinach, torn
• 1/2 cup feta cheese, crumbled

Start by preheating your oven to 450°F with a pizza stone or baking sheet inside (or set your air fryer to 400°F).

While it heats, prepare all your ingredients: slice the garlic thinly, slice the red onion into quarter-inch pieces, tear the spinach into bite-sized pieces, and crumble the feta cheese.

Step 2: Assemble the Flatbread Pizza

• 1 piece flatbread
• 1 cup shredded mozzarella cheese
• 3 cloves sliced garlic
• 1/2 cup sliced red onion
• 1/2 cup torn fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 tsp garlic powder
• 1/8 tsp ground black pepper
• 1/4 tsp sea salt

Place your flatbread on a piece of parchment paper or directly on the preheated pizza stone/baking sheet.

Start by layering the mozzarella cheese evenly across the flatbread as your base—this creates a protective layer that helps distribute heat.

Then distribute the sliced garlic, red onion, and torn spinach over the cheese.

Sprinkle the feta cheese on top, and finish by sprinkling the garlic powder, black pepper, and sea salt evenly across the entire surface.

I find that seasoning before baking helps the flavors meld into the cheese rather than sitting on top.

Step 3: Bake Until Cheese Melts and Edges Turn Golden

Carefully transfer the assembled flatbread to your preheated oven or air fryer.

Bake at 450°F for 10-12 minutes in a conventional oven, or air fry at 400°F for 4-5 minutes.

The pizza is done when the mozzarella is fully melted and bubbly, the feta begins to soften, and the edges of the flatbread turn golden brown.

Watch carefully during the last minute or two—the spinach will wilt completely and the cheese will reach that perfect creamy texture.

Step 4: Finish and Serve

• extra virgin olive oil for drizzling

Remove the flatbread pizza from the oven or air fryer and let it cool for just 1-2 minutes—this prevents the toppings from sliding around when you slice it.

Drizzle extra virgin olive oil over the top for a finishing touch that adds richness and helps balance the tangy feta.

Slice into wedges and serve immediately while the cheese is still warm and creamy.