Spinach Flatbreads Recipe
Spinach Flatbreads Recipe photo by Taste of Home
Next Recipe

Spinach Flatbreads Recipe

Read Reviews
5 4 4
Publisher Photo
Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. “I always seemed to have spinach that would spoil before I could use it all,” she explains. “So I started making these delicious and quick flatbreads. They’re low-fat, work well with almost any vegetable I have on hand and can double as a light lunch.”—Kristen Westbrook, Pittsburgh, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2/3 cup sliced onion
  • 4 teaspoons olive oil, divided
  • 4 whole pita breads
  • 2 cups fresh baby spinach
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 322 calories, 12g fat (5g saturated fat), 24mg cholesterol, 528mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.


  1. In a small skillet, saute onion in 2 teaspoons oil until tender; set aside.
  2. Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Spinach Flatbreads in Simple & Delicious May/June 2006, p19

Reviews for Spinach Flatbreads

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
JulieS211 User ID: 5434916 221397
Reviewed Feb. 25, 2015

"I made this today for lunch, and it is delicious! I adapted the amounts, since I was topping just one whole grain naan rather than 4 pitas. I used all the onion called for, probably 2 cups of spinach that I chopped a bit (regular rather than baby spinach, since I need the potassium), and 1/4 c. of mozzarella. I also only used a bit of olive oil on the bread. Such a quick lunch, and so great! I'll be making this a lot! Oh, and by the way, leftovers taste great cold, right out of the fridge for a snack, too!"

justmbeth User ID: 1196484 140414
Reviewed Dec. 27, 2013

"Great, quick lunch or snack! Added a bit of crushed red pepper."

PaulaLaurin User ID: 6044715 63061
Reviewed Jun. 15, 2011

"I make this all the time now it's one of my go-to appetizers so delicious and easy to make!"

KathiHudson User ID: 4245260 84795
Reviewed Jul. 17, 2009

"These are so good! Even the kids like them. Very light and yummy for a summer meal."

Loading Image