One of my new obsessions…. mediterranean flatbread! A light, refreshing lunch and perfect for bringing out on the deck to enjoy beautiful sunny days (I bet you could easily grill it too!) It works great as an appetizer or dinner side as well.
Vegan (with dairy-free feta)
3 wheat flatbreads (pita or naan)
Baby spinach (3-4 large handfuls)
3 roma tomatoes, chopped
14 oz. can artichoke hearts, drained and chopped
Preheat oven to 350.
Meanwhile, quick saute the spinach in olive oil with salt for 2 minutes over medium heat, until just wilted. Remove from heat.
Lightly brush the flatbread with olive oil.
Top with spinach, artichokes, tomatoes, feta. Sprinkle generous seasonings on top.
Bake for about 12 minutes. Salt/pepper as needed, and cut into smaller pieces to serve.