Spinach & Feta Mediterranean Flatbread - Spanakopita Style

This evening I made the most delicious Spinach & Feta Mediterranean Flatbread. I based it on my basic Spanakopita ingredients but pushed it over the top with the amazing ricotta tomato pesto spread that served as the base layer on top of my Cheese Head Pizza Crust. If 10 stars is the best on the taste-o-meter, this one was easily a 15. Both hubby and I absolutely loved it and I think you will too.

I made my basic Cheese Head Pizza Crust, minus the seasonings (salt, garlic powder and Italian seasoning). Instead, I added a scant teaspoon of Penzey's Greek Seasoning but you can omit it altogether. Trust me, the topping is going to be all the flavor you will need.

I baked the crust and then spread it with a mixture of ricotta and sun-dried tomato pesto. Then I topped that with a mixture of wilted and chopped baby spinach, green onions, garlic, lemon zest, olive oil, fresh dill, freshly ground black pepper...and of course crumbled feta cheese. It was over the top delicious. I scattered the spinach-feta mixture over the ricotta spread and popped it in the oven to bake for 8 to 10 minutes. I can't wait to have it for lunch tomorrow! I snapped a number of photos of the various stages of prep and included the easy peasy recipe below. Enjoy! 

Spinach & Feta Mediterranean Flatbread - Spanakopita Style

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup blanched almond flour

1/4 cup finely grated Parmesan (powdery style)

1/2 - 1 teaspoon Greek Seasoning (I used Penzey's), optional

1 large egg

1 tablespoon olive oil (to press out dough with hands or rubber spatula)

Topping:

1 cup ricotta cheese (I used whole milk)

3 to 4 rounded tablespoons of sun-dried tomato pesto (I used Mezzetta)

8-ounces cooked fresh baby spinach, (wilted, squeezed dry and chopped)

3 tablespoons olive oil

1 small bunch spring green onions, sliced (about 7 or 8)

1 large clove garlic, minced

1 to 2 teaspoons finely grated lemon zest

Generous grind of freshly ground black pepper

1 cup crumbled feta cheese (or more, to taste)

1 to 2 tablespoons of snipped or chopped fresh dill

DIRECTIONS:

To make the crust, preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed. 

While cheese is melting in microwave, stir almond flour, Parmesan, and optional Greek Seasoning in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg; if necessary, microwave it another 20 to 30 seconds to make it pliable enough to spread out).   

Place ball of dough in center of parchment lined baking sheet or pizza pan. Pour 1 tablespoon olive oil on top of dough and press dough out with rubber spatula (or hands), into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings).

Remove crust from the oven.

To make the topping, while the crust is baking, prepare the ricotta sun-dried tomato pesto mixture by blending the ricotta cheese and sun-dried tomato pesto in a small bowl; set aside. In a separate bowl, add chopped cooked spinach. In a medium skillet, add olive oil and lightly saute the green onions and garlic for a few minutes; add to bowl with spinach (including the olive oil). Add lemon zest and black pepper and stir to combine.

Spread the ricotta sun-dried tomato mixture evenly on the cooked crust. Top with the spinach mixture, scattering evenly over the crust. Scatter the crumbled feta cheese over the spinach layer, then top with chopped fresh dill.  Reduce oven temp to 400 degrees F and bake an additional 8 to 10 minutes or until heated through.