Pizza with Spinach and Feta on Flatbread

Sliced flatbread pizzas with spinach and feta on a cutting board.

5 from 1 vote

Pizza with Spinach and Feta on Flatbread

Pizza with Spinach and Feta on Flatbread is a 15-minute meal, weeknight-friendly dinner that’s always a hit. This flatbread pizza recipe uses store-bought crust, fresh baby spinach, feta cheese, garlic, and a drizzle of olive oil for a fast and delicious dinner.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Greek, Italian

Servings:

Calories: 715kcal

Author: Jami Powell

Equipment

Baking sheet or pizza stone
Skillet
Cutting board
Knife

Ingredients

2 flatbread crusts (15 ounces) store-bought
2 tablespoons olive oil divided
⅓ cup small yellow onion diced small
2 garlic cloves minced
10 oz fresh spinach chopped
½ cup shredded mozzarella
½ cup crumbled feta cheese preferably from a block for brinier flavor
2 tablespoons grated Parmesan cheese
½ teaspoon dried oregano for garnish
¼ teaspoon crushed red pepper flakes optional

Instructions

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook for 4–5 minutes until golden. Stir in garlic and cook for another 30 seconds. Add spinach and sauté until wilted, about 2–3 minutes. Season with salt, pepper, and red pepper flakes if using.
Preheat the oven to 500°F. Place the flatbread crusts on a baking sheet and brush with remaining olive oil. Evenly divide the spinach mixture over each crust. Sprinkle with mozzarella, feta, and Parmesan.
Bake for 3–5 minutes on the center rack until the cheese melts and edges are crisp.
Sprinkle with dried oregano as a finishing touch. Slice and serve warm.

Video

Notes

Storage Store leftover pizza with spinach and feta cheese in an airtight container in the fridge for up to 3 days.

Freeze These don’t freeze well, but they’re great for meal prep if made fresh the day before.

Reheat: Reheat in a toaster oven, air fryer, or 375°F oven for 5–7 minutes.

Substitutions

Mozzarella: Try shredded fontina or provolone for a different finish.
Flatbread: Use pita rounds or naan for a softer base, or a cauliflower crust for gluten-free.
Spinach: Swap for arugula (add after baking) or use sautéed kale for a hearty option.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition