Easy Mediterranean Spinach and Feta Flatbread Pizza

This spinach and feta flatbread pizza brings the vibrant flavors of the Mediterranean right to your weeknight dinner table. I stumbled upon this recipe one hectic Thursday evening when my daughter had soccer practice, my son needed help with homework, and I still had to put something decent on the table.

The combination of creamy feta, wilted spinach, and caramelized garlic on a crispy flatbread base reminds me of the little tavernas I visited in Greece years ago. I’ve been making this spinach and feta flatbread pizza for about three years now, and it’s become my go-to when I want to feel like I’m treating my family to something special without the stress. What I love most is that you can literally have this on the table in 17 minutes using ingredients from any regular grocery store. My kids actually request this over ordering pizza, which says everything you need to know about how good it tastes.

What You’ll Need for This Delicious Flatbread

I always grab the thick naan or pita bread from the bakery section rather than the thin sandwich flatbreads – they hold up so much better under the weight of all these toppings.

• 1 piece thick flatbread or naan bread (about 8-10 inches)
• 1 cup shredded mozzarella cheese
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ½ cup fresh baby spinach leaves, stems removed
• ½ cup red onion, sliced into thin half-moons
• 3 large garlic cloves, sliced paper-thin (a sharp knife makes this easier)
• ½ cup crumbled feta cheese (I prefer block feta that I crumble myself)
• ¼ teaspoon coarse sea salt
• 2-3 tablespoons extra virgin olive oil for drizzling

Step-by-Step Cooking Instructions

I learned the hard way to get everything prepped before I start cooking – once this flatbread goes in the oven, it happens fast!

Step 1: If using a conventional oven, place a baking sheet or pizza stone on the middle rack and preheat to 450°F for at least 15 minutes. For air fryer users, you can skip the preheating step.

Step 2: Spread the mozzarella cheese evenly across the flatbread, leaving about a ½-inch border around the edges. This cheese layer acts like a waterproof barrier and prevents your crust from getting soggy.

Step 3: Sprinkle the garlic powder and black pepper evenly over the cheese layer.

Step 4: Distribute the spinach leaves first (they’ll wilt down significantly), then add the sliced red onions and paper-thin garlic slices. Finally, scatter the crumbled feta cheese on top, gently pressing it into the other ingredients so it doesn’t fall off.

Step 5: Carefully transfer the assembled flatbread to your preheated baking sheet or pizza stone using a large spatula. Bake for 10-12 minutes until the mozzarella is bubbly and starting to brown in spots, and the flatbread edges are golden and crispy.

Step 6: For air fryer method, cook at 375°F for 5-6 minutes, checking at the 4-minute mark to prevent over-browning.

Step 7: Remove from oven (use oven mitts – that stone gets incredibly hot!) and immediately drizzle with olive oil. Sprinkle with sea salt while everything is still hot so it sticks well.

Step 8: Let it rest for 3-4 minutes before slicing – this prevents all your beautiful toppings from sliding off when you cut it.

Perfect Pairings for Your Mediterranean Flatbread

This rich, cheesy spinach and feta flatbread pizza needs something fresh and bright alongside it to balance all those wonderful flavors.

Simple Arugula Salad: Peppery arugula dressed with lemon juice and good olive oil cuts through the richness of the cheese while keeping the Mediterranean vibe going strong.

Roasted Red Pepper and Cucumber Salad: The cool crunch of cucumbers and sweet roasted peppers make this feel like a complete meal rather than just pizza for dinner.

Warm Lentil Soup: On chilly nights, I’ll serve this flatbread alongside a bowl of simple lentil soup for a dinner that feels both cozy and sophisticated.

Grilled Chicken with Herbs: For hungrier family members, some herb-crusted chicken breast turns this into a protein-packed dinner that satisfies everyone.

Kalamata Olives and Marinated Artichokes: These Mediterranean staples on a small plate make the whole meal feel like you’ve transported your dining room to a Greek island.

More Mediterranean-Inspired Flatbread Recipes

This spinach and feta flatbread brings authentic Mediterranean flavors that pair beautifully with other classic combinations. For a complete Greek-inspired meal, serve alongside our Pear and Gorgonzola Flatbread – the sweet pears and tangy cheese create a sophisticated flavor contrast to the earthy spinach and salty feta.

The fresh, herb-forward profile of this flatbread complements other garden-fresh options perfectly. Try pairing it with our traditional Margherita Flat Bread Pizza Recipe and the protein-rich Pesto Chicken Flatbread. For those seeking lighter, protein-packed alternatives, our Cottage Cheese Flatbread offers a creamy base that beautifully showcases fresh vegetables and herbs.

Keep Your Flatbread Fresh and Delicious

Leftover spinach and feta flatbread pizza keeps well in the fridge for up to 3 days when stored in an airtight container with parchment paper between slices to prevent them from sticking together.

The secret to reheating is using your oven at 350°F for 5-6 minutes rather than the microwave, which makes everything chewy. The oven method brings back that crispy bottom crust that makes this recipe so addictive in the first place.

Here’s what I do when I want to get ahead: I prep all the toppings on Sunday afternoon and store them in separate containers. The spinach stays crisp, the onions don’t make everything else soggy, and assembly takes literally 2 minutes on busy weeknights.

Common Questions About This feta cheese pizza Recipe

Your New Favorite Weeknight Dinner

This spinach and feta flatbread pizza has honestly saved my sanity on more busy weeknights than I can count. The combination of creamy, salty feta with the mild mozzarella and those sweet caramelized onions creates something that feels way more sophisticated than the minimal effort it requires. My teenage son, who usually turns his nose up at anything with vegetables, actually asks me to make this regularly.

Print