Spinach Artichoke Flatbread – Healthy Dinner Recipes

Okay, friends, I can’t even begin to tell you how *excited* I am to share this Spinach Artichoke Flatbread with you! Picture crispy, golden flatbread topped with a creamy, garlicky spinach and artichoke mixture that just melts in your mouth. It’s like all the best parts of that classic dip—but in a healthy dinner form you can whip up on a weeknight, no fuss. And the best part? It’s packed with fresh greens and no heavy cream—just wholesome ingredients that leave you feeling good. Seriously, this recipe is a total game-changer, and I’m pretty sure you’ll be making it one (or three) nights a week, just like me. Ready? Let’s dive in!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 pre-made whole wheat flatbread (about 10-12 inches)
• 2 cups fresh spinach, roughly chopped
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup part-skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

How I Make It

Step 1:

Start by heating the olive oil in a skillet over medium heat. Toss in the minced garlic and sauté just until fragrant—about 30 seconds. Add the chopped spinach and cook until it’s wilted and vibrant green, around 2 minutes. Season lightly with salt and pepper.

Step 2:

Next, stir in the chopped artichoke hearts, and cook for another couple of minutes so the flavors meld. Remove from heat and transfer this mixture to a bowl to cool slightly.

Step 3:

Once cooled, fold in the Greek yogurt, mozzarella, Parmesan, and if you like a little heat, sprinkle in the crushed red pepper flakes. This mix should be creamy but thick enough to spread.

Step 4:

Preheat your oven to 425°F (you want it hot to get that flatbread crispy!). Place the flatbread on a baking sheet or pizza stone.

Step 5:

Spread the spinach-artichoke mixture evenly over the flatbread, right up to the edges for maximum flavor in every bite.

Step 6:

Bake for 12-15 minutes, or until the flatbread edges are golden brown and the cheese is bubbly and slightly browned. Let it cool for a couple of minutes before slicing. And hey, don’t skip this step—warm flatbread tastes like magic.

Variations & Tips

• Swap out the mozzarella for a sharper cheese like gouda or smoked provolone for a different flavor profile.
• Use fresh artichokes if you have the time—they add a nice, slightly tangy brightness.
• Add a handful of sun-dried tomatoes for a sweet-tart pop that pairs beautifully with the creamy topping.
• Keep it dairy-free by using a vegan cheese and swapping Greek yogurt for coconut cream or a cashew-based cream cheese.
• For extra crunch, sprinkle toasted pine nuts or walnuts on top just before serving.
• If your flatbread gets soggy, try pre-toasting it for 5 minutes to create a sturdier base.

How I Like to Serve It

This flatbread is perfect as a light dinner with a crisp green salad tossed in lemon vinaigrette. On chillier nights, pair it with a warm bowl of tomato soup for ultimate comfort. It’s also a fabulous appetizer for casual get-togethers, especially when sliced into smaller pieces for easy sharing.

Notes

• Store leftovers wrapped tightly in foil or an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or regular oven to maintain crispiness.
• If you want to save time, use frozen spinach—just be sure to thaw and squeeze out excess water before cooking.

Closing: This Spinach Artichoke Flatbread effortlessly combines fresh, wholesome ingredients with cozy, cheesy goodness—making it one of those dishes you’ll return to again and again.