Spinach and Ricotta Flatbread

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.

Course Appetizer

Cuisine American

Keyword ricotta flatbread, spinach flatbread

Prep Time 10

Cook Time 10

Servings slices

Calories 257kcal

Author Julia

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

US Customary - Metric

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