Greek Flatbread with Spanakopita Topping
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
3 -4
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Calories
389 kcal
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Course
Main Course
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Cuisine
Greek
Greek Flatbread with Spanakopita Topping
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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.
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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.
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 Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
43.3g
(14%)
Protein
28.6g
(57%)
Fat
12.4g
(19%)
Saturated Fat
6.2g
(31%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
4.3g
Cholesterol
41mg
(14%)
Sodium
1120.1mg
(47%)
Fiber
5g
(20%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 43.3g | 14% |
| Protein | 28.6g | 57% |
| Fat | 12.4g | 19% |
| Saturated Fat | 6.2g | 31% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 4.3g | 22% |
| Cholesterol | 41mg | 14% |
| Sodium | 1120.1mg | 47% |
| Fiber | 5g | 20% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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