Greek Flatbread with Spanakopita Topping
Serves 3
10 mins prep
30 mins cook
40 mins total
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.
Garlic confit sauce
Spanakopita topping
Garnishes
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.
