Spinach Artichoke Flatbread with Sun-Dried Tomatoes and Feta

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!

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Spinach Artichoke Flatbread with Sun-Dried Tomatoes and Feta

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!

Prep Time 10

Cook Time 10

Total Time 20

Servings flatbreads (4 servings)

Calories 284kcal

Ingredients

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

Instructions

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!

Nutrition