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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.