Piled high with a creamy spinach artichoke spread, tangy sun-dried tomatoes, and crumbled feta, this spinach artichoke flatbread is definitely a stand-out appetizer or lighter dinner!
Everything but the kitchen sink flatbread coming in HOT! My excitement over this flatbread today is slightly immeasurable.
I’ve been super into flatbreads lately so it was only a matter of time before a loaded-with-the-goods flatbread made its way to the blog.
We’re not holding back with the flavors today, y’all. >>
Spinach, artichokes, sun-dried tomatoes, AND feta piled onto one flatbread? You bet it’s happening.
To be honest, I’m not quite sure what differentiates flatbread from pizza but I certainly won’t complain since flatbread is definitely grouped in the appetizer category.
This Spinach Artichoke Flatbread features…
- A rich, creamy spinach artichoke spread (very similar to the classic dip!)
- Tangy sun-dried tomato slices
- Sour crumbled feta
- Lots of fresh basil
Making the Spinach Artichoke Flatbread
(scroll to the bottom of the post for the full recipe!)
Making the Spinach Artichoke Spread
The spinach artichoke spread comes together in minutes and you can even make it ahead of time and store it in the fridge up to 6 days!
We’re going to be using fresh baby spinach in this recipe along with jarred chopped artichoke hearts. A quick saute on the stove + a pinch of fresh garlic and it’s ready for the final step.
Cream the spinach artichoke mixture with softened cream cheese and a pinch of fresh basil. Season it to taste with salt and pepper and it’s good to go.
Buying your Flatbread
I recommend looking for a 6-8 inch round flatbread. You’ll need two flatbreads around that size for this recipe.
You’ll find flatbreads in the bakery section of most major grocery stores. Look for it by the pita breads.
If you choose to go the homemade route, this also works! You can make smaller personal-sized flatbreads or go for bigger ones and cut them into wedges like I do.
This recipe makes quite a bit of the spinach artichoke spread so you shouldn’t have any issues making it stretch between several flatbreads
Tips for Baking Flatbread
High temperature + short bake time is best for flatbreads. These flatbreads will take around 10-12 minutes at 400F.
For getting a perfectly chewy + crispy cook on the flatbread, I highly recommend using a pizza stone. It really helps it cook more evenly!
No worries if you don’t own a pizza stone! A large baking sheet will work fine.
The flavors in this flatbread absolutely sing together. Kinda like a next-level pizza meets spinach artichoke dip.
It’s just so freaking good and I highly recommend making an app out of it.
Possibly a full meal. I’d be remiss not to mention that.
We love spinach artichoke around here! Try these other recipes next.
- Spinach Artichoke Dip Mac ‘n’ Cheese
- Three Cheese Spinach Artichoke Hasselback Chicken
- Spinach Artichoke Feta Stuffed Sweet Peppers
Spinach Artichoke Flatbread with Sun-Dried Tomatoes and Feta
- 1 tablespoon butter
- 3 cups fresh baby spinach
- 1 cup chopped jarred artichoke hearts
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 2 tablespoons minced fresh basil (or 1 teaspoon dried basil)
- Salt and pepper to taste
- 2 medium store-bought flatbreads
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup crumbled feta
- Additional minced fresh basil for garnishing
- Preheat oven to 400F and place a pizza stone in oven to heat. (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
- In a medium saucepan over medium-high heat, melt butter. Add spinach and artichokes and saute 3-4 minutes until spinach is wilted. Add garlic and saute 1 additional minute.
- Place spinach mixture, softened cream cheese, and basil in a large bowl and stir until creamy and combined. Season with salt and pepper to taste.
- Divide cream cheese mixture between flatbreads. Top flatbreads with sun-dried tomatoes and feta. If using pizza stone, use a peel to slide flatbreads onto stone. If using baking sheet, transfer flatbreads to baking sheet.
- Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and topping is lightly browned.
- Remove flatbreads from oven and top with additional basil. Let cool 5 minutes then slice into wedges. Serve warm and enjoy!
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