These Spinach Ricotta Flatbreads are quick, easy, and perfect for a light lunch, vegetarian dinner, savory snack, or brunch. They’re packed with four cheeses — salty, tangy feta and parmesan, creamy ricotta and mozzarella — plus vibrant parsley pesto and fresh spinach, and ready in just 20 minutes.
Why Make These Spinach Ricotta Flatbreads
- Way easier than regular pizza. No dough to knead or rise—just grab a flatbread, add toppings, and bake. No rolling pins, no yeast, no patience required.
- Great for any meal. It works as an appetizer, lunch, or light dinner, and comes together fast. This recipe comes together in about 20 minutes and yields 8 slices.
- Foolproof. If you can turn on the oven and set a timer, you can make this flatbread.
- Customizable recipe made with smple ingredients and easy substitutions. I used ricotta, feta, Parmesan, and mozzarella, but you can swap in cheeses like Asiago, provolone, fontina, gouda, or Gruyere. Use arugula or mixed greens instead of spinach. Add whatever you have—extra veggies like mushrooms and cherry tomatoes, fresh herbs like basil. Use basil pesto or sun-dried tomato pesto.
Spinach and Ricotta Flatbread
Ingredients
- 1 cup fresh parsley
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 2 teaspoons onion powder
- ⅓ cup olive oil
- 2 medium flatbreads
- 8 ounces fresh mozzarella cheese sliced
- ½ cup part-skim ricotta cheese drain any excess liquid
- ¼ cup Feta crumbled
- ½ cup parmesan cheese grated or shredded
- 1 cup fresh spinach
Instructions
- Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet. I recommend lining it with parchment paper.
- Add the parsley, garlic cloves, salt, pepper, onion powder, garlic powder, and olive oil to a food processor and blend until combined. The parsley pesto should be a thin, smooth mixture when properly blended.
- Set the flatbreads on a large baking sheet, generously coat each with the parsley pesto sauce, leaving about ½ inch of crust.
- Place the mozzarella slices on the flatbreads so that they are evenly distributed. Mix ricotta with feta in a small bowl, then sprinkle half of ricotta-feta mixture over the pesto.
- Add the spinach on top and add the remaining ricotta-feta cheese mixture on top of spinach, weighing it down. Top with grated/shredded Parmesan.
- Bake the flatbreads at 400 degrees F for 10-12 minutes until the cheese has melted and the bread is toasted.
- Let cool for a few minutes before serving.
Notes
- Supplies: You will need a food processor and a large baking pan.
- Storage tips: Refrigerate the leftover spinach ricotta flatbread in an airtight container for up to 5 days.
- Reheating tips: Toast them in the oven at 400 degrees until the cheese has melted and the bread is toasted.
- What is the best kind of bread to use? Any type of flatbread works great for this recipe, you can use naan, or stone fire.
- Can I use store-bought pesto? Absolutely, you can use just about any green store-bought pesto (basil pesto, spinach pesto, etc).
- Other veggies you can add are arugula, mushrooms, roasted bell peppers, sun-dried tomatoes, halved cherry tomatoes.
- Optional toppings are toasted pine nuts, red pepper flakes, more cheese, or fresh herbs like basil or parsley.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Spinach Ricotta Flatbread (Step-by-Step Photos)
Make a quick parsley-based pesto by blending fresh parsley, garlic, salt, pepper, onion powder, garlic salt, and olive oil in a food processor.
Spread the parsley pesto over two medium flatbreads.
Evenly distribute the mozzarella over the flatbreads. In a small bowl, mix the ricotta and feta, then sprinkle half the mixture over the pesto.
Top with spinach, then add the remaining ricotta cheese mixture and parmesan over the spinach to help weigh it down.
Baked at 400°F for 10–12 minutes until the cheese melts and the flatbreads are toasted.
Submit your question or provide a review of the recipe + star rating RIGHT HERE.