Recipe Details
Creamy Spinach Artichoke Flatbread: Step-by-Step Preparation
First, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line the bottom of a rimmed baking sheet with parchment paper to prevent sticking and cut down on post-cooking cleanup.
Lay your plain flatbread directly in the center of the prepared pan, then spread a smooth, even layer of cream cheese across the entire surface of the bread.
In a small mixing bowl, combine spinach, minced garlic, ground nutmeg, and fresh dill. Stir to blend all ingredients evenly, then season the full mixture with salt to suit your taste.
Spoon the seasoned spinach mixture evenly over the cream cheese base. Break apart any large clumps of spinach as you work, then gently press the mixture down so it adheres slightly to the cream cheese layer. Finish this step by sprinkling chopped fresh parsley over the top.
Arrange artichoke hearts in a single even layer across the spinach. Scatter pitted Kalamata olives into the gaps between the artichoke pieces, then top the entire flatbread with a generous sprinkle of crumbled feta cheese.
Place the fully assembled flatbread in your preheated oven, and bake for 8 to 10 minutes, or until every layer is heated all the way through and the edges of the flatbread turn lightly golden and crisp.
Pull the baked flatbread out of the oven, drizzle the top with a light coating of extra-virgin olive oil, then slice it into 8 equal triangular portions and serve warm.